Brandon Kealoha: Korean cucumber shrimp cocktail (recipe)

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4 u-15 wild Gulf of Mexico shrimp

2 English cucumbers

2 cups Mae Ploy chili sauce

Juice and zest of 2 limes

1/4 cup mirin

1/4 cup rice wine vinegar

1/2 cup toasted sesame oil

Salt to taste


Poach shrimp in a sauce pot. I use Old Bay seasoning, pickling spice, lemon juice and your favorite beer. Be careful not to overcook shrimp.

I never let poaching water get to more than a simmer. Place shrimp in an ice bath to stop cooking. Cut cucumbers into 1/4-inch slices.

Combine the rest of the ingredients in a mixing bowl and let marinade at least two hours and up to overnight. Plate and enjoy. There will be excess sauce to coat the shrimp.

Brandon Kealoha is executive chef and general manager of J’s Bistro in Dayton. 


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