Crispy Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo

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In the case of getting ready shrimp, I at all times thought there have been simply two strategies: merely seared in butter or olive oil, or closely battered and deep-fried. My mother taught me a straightforward trick that gives a low-effort, barely breaded center path: dredging seasoned shrimp in cornstarch and pan-frying them over excessive warmth (the excessive warmth and liberal use of oil are key to producing a crispier consequence). The skinny dusting of starch could not appear to be a lot, but it surely provides texture whereas protecting the shrimp tender. They usually pair nicely with the vinegar-based cabbage slaw and punchy gochujang-spiked mayo. A mattress of farro and a wholesome sprinkle of scallions and toasted sesame seeds spherical out this vibrant flavor-packed dish. Although the recipe is made up of some totally different parts, the mayo, slaw, and farro can all be made forward and assembled with the shrimp simply earlier than serving. —Pleasure Cho

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What you’ll want


4 servings


tsp. kosher salt, plus extra


cup semi-pearled farro or wheat berries, rinsed

cup Kewpie mayonnaise


tsp. (or extra) gochujang (Korean scorching pepper paste)

tsp. (or extra) honey, divided


tsp. (or extra) gochugaru (coarse Korean purple pepper powder)


tsp. plus 3 Tbsp. unseasoned rice vinegar


tsp. plus 2 Tbsp. mirin


tsp. (or extra) pure or toasted sesame oil

Freshly floor black pepper


small head of purple cabbage (about 1½ lb.)




lb. giant shrimp, peeled, deveined, tails eliminated

cup cornstarch


cup (or extra) vegetable oil

Toasted sesame seeds (for serving)


Step 1

Prepare dinner 1 cup semi-pearled farro or wheat berries, rinsed, in a medium pot of boiling salted water, sustaining a simmer and stirring sometimes, till tender however not mushy, 20–35 minutes, relying on grain. Drain nicely and put aside. (Alternatively, skip the cooking and use 2 cups leftover cooked grains.)

Step 2

In the meantime, make the gochujang mayo. Combine ⅓ cup Kewpie mayonnaise, 4 tsp. gochujang (Korean scorching pepper paste), 1½ tsp. honey, 1 tsp. gochugaru (coarse Korean purple pepper powder), ½ tsp. unseasoned rice vinegar, ½ tsp. mirin, ½ tsp. pure or toasted sesame oil, ¼ tsp. kosher salt, and a number of cranks of freshly floor black pepper in a small bowl to mix. Style and add extra gochujang and gochugaru for a spicier sauce or extra honey and sesame oil for a milder model.

Step 3

Subsequent, make the cabbage slaw. Whisk remaining 3 Tbsp. unseasoned rice vinegar, 2 Tbsp. mirin, 2 tsp. honey, and a couple of pinches of salt and pepper in a big bowl till clean. Thinly slice ½ small head of purple cabbage (about 1½ lb.). (It’s best to have about 4 heaping cups.) Add to bowl with dressing and therapeutic massage cabbage together with your arms till softened and evenly coated, about 30 seconds. Style and season with extra salt and pepper if wanted. Thinly slice 2 scallions; put aside for serving.

Step 4

Unfold 1 lb. giant shrimp, peeled, deveined, tails eliminated, out onto a small rimmed baking sheet (a big plate additionally works). Season liberally with salt and pepper and toss to coat. Return shrimp to a single layer.

Step 5

Sprinkle ⅓ cup cornstarch evenly over shrimp. Utilizing your arms, press cornstarch into every shrimp in order that they’re evenly and totally coated.

Step 6

Warmth ¼ cup vegetable oil in a big nonstick skillet over excessive. As soon as oil is scorching, scale back warmth to medium-high and, utilizing tongs, fastidiously organize shrimp in a single layer in pan (chances are you’ll have to work in batches and add extra oil). Prepare dinner, adjusting warmth if wanted and turning as soon as, till barely golden brown, about 2 minutes per facet. Switch shrimp to a wire rack.

Step 7

To serve, divide farro and cabbage amongst bowls, leaving any juices from cabbage behind, then scatter shrimp over. High with gochujang mayo, toasted sesame seeds, and reserved scallions.

Do forward: Farro will be cooked and gochujang mayo and cabbage slaw will be made 3 days forward; cowl and chill individually.

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