Culinary Institute of America Recipe
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  Grilled Garlic Shrimp and Radish Salad





Makes 4 Servings

  • 12 shrimp (16/20 count), peeled and deveined
  • 1/2 tbsp minced ginger
  • 1/2 tbsp minced garlic
  • Zest of 1 lime
  • Juice of 1 lime
  • 1/3 cup chopped cilantro
  • 1 tbsp vegetable oil


  • 3 tbsp white miso paste
  • 1/3 cup mirin
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce (optional)
  • 1/2 tsp kosher salt, plus more as needed
  • 3 tbsp lime juice
  • 1 tbsp sesame seeds

  • 3/4 cup daikon radish, thinly sliced
  • 3/4 cup French radish, thinly sliced
  • 1/2 cup carrots, thinly sliced
  • 1/2 cup bell pepper, thinly sliced
  • 1/4 cup minced cilantro stem
  • 1 cup chopped cilantro leaves
  • 8 oz soba noodles, cooked
  • 2 Thai chiles, thinly sliced (optional)


  1. Soak 4 wooden skewers in water for 30 minutes.
  2. In a small bowl, toss the shrimp with the ginger, garlic, lime zest, juice, cilantro, and oil. Thread 4 shrimp onto each skewer and refrigerate until needed, at least 1 hour.
  3. To make the vinaigrette, place the miso in a small bowl. Add the mirin and whisk to break up the miso. Add the sesame oil, fish sauce (if using), salt, lime juice, and sesame seeds.
  4. In a separate bowl, combine the radishes, carrots, pepper, cilantro, noodles, and chiles. Add the vinaigrette and toss until coated. Reserve about 1 tbsp of the vinaigrette.
  5. Preheat the grill to medium-high heat.
  6. Grill the shrimp skewers until the shrimp are cooked, about 3 minutes per side. Brush with the reserved vinaigrette and serve immediately over the salad.

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