Grilled Tiger Shrimp Recipe

Time1h

Serves4

Three Tiger Shrimp, grilled and served with roasted poblano aioli, mango salsa, house made kimchi and corn tostadas

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Ingredients

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1
Prepare the Poblano Aioli
Roast the poblano pepper until charred, then peel and remove seeds. Blend with mayonnaise, lemon juice, minced garlic, and salt until smooth. Set aside.
2
Make the Mango Salsa
In a bowl, combine diced mango, chopped red onion, cilantro, lime juice, and salt. Mix well and set aside.
3
Prepare the Kimchi
In a bowl, combine chopped Napa cabbage, julienned carrot, minced garlic, grated ginger, red pepper flakes, salt, and fish sauce. Mix well and let it sit for at least 30 minutes to ferment.
4
Grill the Shrimp
Preheat the grill to medium-high heat. Toss the tiger shrimp with olive oil, salt, and black pepper. Grill for 2-3 minutes on each side until they are opaque and cooked through.
5
Prepare the Corn Tostadas
Lightly toast the corn tortillas on the grill until crispy, about 1-2 minutes on each side.
6
Assemble the Dish
Serve grilled shrimp on corn tostadas topped with roasted poblano aioli, mango salsa, and a side of kimchi.