Grill/Barbecue
Grilled Napa Caesar with Shrimp, Peanuts & Panko
- Prep time 30 minutes
- Cook time 15 minutes
- Serves 4
Author Notes
Michelle Kim’s recipe is a finalist in our Kikkoman x Food52 Tournament of Teriyaki contest!
This Caesar salad gets its Asian flair from Kikkoman® Teriyaki Marinade & Sauce used three ways! Wedges of Napa cabbage are grilled until tender but still fresh and crisp, then seasoned with freshly ground sea salt and black pepper before being drizzled with a creamy, Caesar-style dressing and juicy, grilled shrimp. The umami flavors of the teriyaki make the perfect substitute for the traditional anchovies and Worcestershire sauce in the dressing. For croutons I tossed bread in a teriyaki-miso mixture and toasted in a pan right on the grill (See Food52’s sub, below). Finally, extra large shrimp are marinated in the teriyaki sauce before being grilled on skewers until perfectly plump. The cabbage can be served in whole wedges or chopped before topping and dressing.
—Michelle Kim
Test Kitchen Notes
Taking Michelle’s lead, I made the Caesar dressing with the Kikkoman® Teriyaki Marinade & Sauce and miso instead of Parmesan. I went with panko instead of traditional croutons, toasting the panko and peanuts in the same sheet pan with a combination of miso, Kikkoman® Teriyaki Marinade & Sauce, and avocado oil. Either way you go, this recipe will be sure to impress at your next grilling party.—Gemmarosa Ryan
This recipe is shared in partnership with Kikkoman®. —The Editors
Ingredients
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FOR THE SALAD:
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1
head Napa cabbage
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1 pound
peeled and deveined shrimp
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1/2 cup
Kikkoman® Teriyaki Marinade & Sauce
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1/4 cup
chopped peanuts
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1
scallion, chopped
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FOR THE DRESSING:
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garlic cloves, minced
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1
egg yolk
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2 tablespoons
lemon juice
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2 teaspoons
Dijon mustard
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1/3 cup
neutral oil (e.g., avocado oil)
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2 tablespoons
red miso paste
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1 pinch
kosher salt
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2 tablespoons
Kikkoman® Teriyaki Marinade & Sauce
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Freshly ground black pepper
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FOR THE PANKO AND PEANUT BREAD CRUMBS:
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1 cup
Kikkoman® Panko Bread Crumbs
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2 tablespoons
Kikkoman® Teriyaki Marinade & Sauce
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1 tablespoon
red miso paste
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2 tablespoons
avocado oil
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1/2 cup
chopped peanuts, plus more for garnish
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Sliced scallions for garnish
Directions
- Prepare the dressing: In a bowl, whisk together the egg yolk, lemon juice, Dijon mustard, Kikkoman® Teriyaki Marinade & Sauce, miso paste, and a pinch of kosher salt. Add the minced garlic and whisk until combined. Gradually whisk in the avocado oil until the dressing is smooth and emulsified. Season with black pepper to taste.
- Make the peanut-panko bread crumbs: Preheat your oven to 350°F (175°C). In a bowl, mix the Kikkoman® Teriyaki Marinade & Sauce, red miso paste, and avocado oil. Toss in the Kikkoman® Panko Bread Crumbs and chopped peanuts until well coated. Spread the mixture in a single layer on a baking sheet and bake for 7 minutes, or until golden and crispy. Set aside.
- Grill the cabbage and shrimp: Marinate the shrimp in ½ cup Kikkoman® Teriyaki Marinade & Sauce for at least 15 minutes. While the shrimp is marinating, prepare the cabbage and bread crumbs. Heat a grill pan over high heat and add a splash of neutral oil. Cut the Napa cabbage into quarters. Lightly oil the cut sides and place them cut side down on the hot grill pan. Grill until softened and charred, about 3 minutes per side. Season with salt and pepper, then set aside. In the same grill pan, cook the marinated shrimp. Sear for 1-2 minutes per side until pink and slightly charred. Remove from the pan and set aside.
- Assemble the salad: Place the grilled cabbage quarters cut side up on serving plates. Drizzle generously with the prepared dressing. Top with grilled shrimp, crispy panko-peanut bread crumbs, and a sprinkle of chopped peanuts. Garnish with sliced scallions.
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