Rinse the peeled and deveined shrimp under cold water and pat dry thoroughly with paper towels. Transfer to a medium bowl.

Prepare Shrimp

Add kosher salt, black pepper, smoked paprika, ground cumin, garlic powder, and crushed red pepper flakes to the bowl with shrimp. Drizzle with 2 tablespoons olive oil and the 2 tablespoons yuzu juice. Toss gently until each shrimp is evenly coated. Let sit 8–10 minutes to quickly marinate (do not exceed 20 minutes to avoid 'cooking' the shrimp with acid).

Season

Heat a large skillet or grill pan over medium-high heat until hot. Add a thin film of oil if pan is not nonstick. Arrange shrimp in a single layer (work in batches if needed). Cook 1.5–2 minutes per side until opaque and just cooked through (internal temperature ~120–125°F / 49–52°C). Avoid overcooking. Total cook time per batch is about 3–4 minutes. Transfer cooked shrimp to a bowl and toss immediately with chopped cilantro.

Cook Shrimp

Allow shrimp to cool to warm or room temperature before assembling the cocktail so they sit well on ice.

In a small bowl, whisk together 1/2 cup sweet chili sauce, 1 tablespoon yuzu juice, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, and 1 teaspoon grated fresh ginger until smooth and homogeneous. Taste and adjust: add more yuzu for brightness, more chili sauce for sweetness/heat, or a splash of water to thin if needed.

Combine Sauce

If using toasted sesame seeds, stir them in now or reserve for garnish. Chill the sauce briefly (10–15 minutes) to let flavors meld; it can also be served at room temperature.

Finish

Whisk together 1 tablespoon yuzu juice, 1 teaspoon lemon juice, 1 teaspoon honey, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper until emulsified. This light dressing will be used to dress the greens and cucumber on the serving platter.

Prepare serving platter or individual cocktail glasses. If using a platter: spread the 4 cups of crushed ice across the serving area to create a chilled bed. Arrange the mixed salad greens and cucumber ribbons over a section of the ice and lightly dress them with the yuzu-citrus dressing so they remain bright and not soggy.

Place a small shallow bowl or ramekin in the center or at one end of the platter and spoon the sweet chili-yuzu sauce into it for dipping.

Arrange the cooked shrimp around the ramekin or fanned over the greens in an attractive pattern, tails out for easy picking. If serving in individual glasses, place a bit of dressed greens in the bottom of each glass, set a spoonful of sauce or line the rim with sauce, then stack 3–4 shrimp on the rim or inside each glass.

Garnish with microgreens, a sprinkle of yuzu zest, toasted sesame seeds if reserved, and lemon wedges. Serve immediately so shrimp remain chilled on the ice while the center dipping sauce stays at room temperature. Provide small forks or picks for easy eating.

large shrimp (16/20), peeled and deveined, tails on

kosher salt

ground black pepper

smoked paprika

ground cumin

garlic powder

crushed red pepper flakes

extra-virgin olive oil

fresh yuzu juice (or yuzu concentrate diluted per label)

fresh cilantro leaves, roughly chopped

store-bought sweet chili sauce (medium heat)

fresh yuzu juice

soy sauce (reduced sodium preferred)

rice vinegar

sesame oil

fresh grated ginger

toasted sesame seeds (optional, for garnish)

yuzu juice

fresh lemon juice

honey

salt

freshly ground black pepper

ice (for serving bed)

mixed salad greens or frisée

thin cucumber ribbons or slices

microgreens (optional)

yuzu zest (optional)

lemon wedges

Spiced Shrimp Cocktail, Yuzu, Sweet Chili Sauce

Make Spiced Shrimp Cocktail, Yuzu, Sweet Chili Sauce Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Spiced Shrimp Cocktail, Yuzu, Sweet Chili Sauce Recipe

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