Chili Crunch Shrimp with Avocado, Kimchi and Pickled Red Onions

Roasted Chili Crunch Shrimp

A hot oven cooks the shrimp quickly while scallions soften into the chili-crunch sauce. Adding some chili crunch after roasting preserves its crisp texture and aroma.

Ingredients

• 2 lb large raw shrimp, peeled and deveined, tails left on if desired
• 3 tbsp Momofuku Chili Crunch, stirred well; use a gluten-free-labeled product
• 1 tbsp avocado oil
• 6 scallions, thinly sliced, whites and greens separated
• 4 cloves garlic, finely chopped
• 1 tbsp gluten-free tamari
• 2 tbsp water
• 1 tbsp fresh lime juice, plus more to taste

Instructions

1. Heat the oven to 425°F with a rack in the upper-middle position. Pat the shrimp dry.
2. In a shallow 9-by-13-inch baking dish, combine 2 tablespoons chili crunch with the avocado oil, scallion whites, half the scallion greens, garlic, tamari and water.
3. Add the shrimp and toss thoroughly. Spread into a snug single layer, using a larger dish if they overlap heavily.
4. Roast for 8–12 minutes, stirring once around the 6-minute mark. Begin checking early: the shrimp should be opaque through the thickest part, loosely curled and just firm, reaching 145°F.
5. Remove promptly. Stir in the remaining tablespoon of chili crunch, remaining scallion greens and lime juice. Taste the sauce before adding any additional tamari or lime, and serve immediately.

Notes

• Chili crunch varies in heat and salt. For a milder family meal, roast with 1 tablespoon and offer the remaining amount at the table.
• If the sauce is too concentrated, loosen it with a tablespoon of hot water. Avoid cooking the shrimp longer to reduce the sauce.

Steamed White Rice

Plain white rice catches the chili-crunch pan juices and gives the spicy, fermented accompaniments a gentle base.

Ingredients

• 1 1/2 cups jasmine rice
• 1 3/4 cups water, or the amount specified on the rice package
• 1/4 tsp kosher salt

Instructions

1. Rinse the rice in several changes of cool water until the water is mostly clear, then drain well.
2. Combine the rice, water and salt in a saucepan. Bring to a boil, cover and reduce the heat to very low.
3. Cook for 15–18 minutes, until the water is absorbed. Remove from the heat and rest, covered, for 10 minutes.
4. Fluff gently with a fork before serving.

Quick-Pickled Red Onions

Thinly sliced onions soften quickly in a warm vinegar brine, adding sharpness and crunch without overwhelming the shrimp.

Ingredients

• 1/2 medium red onion, very thinly sliced
• 1/3 cup unseasoned rice vinegar
• 1/3 cup water
• 1 tsp honey
• 1/2 tsp fine sea salt

Instructions

1. Place the sliced onion in a heatproof jar or bowl.
2. Warm the vinegar, water, honey and salt in a small saucepan just until the salt dissolves.
3. Pour over the onions and press them beneath the brine. Let stand for at least 20 minutes, tossing once or twice.
4. Drain the portion needed for serving, reserving the remaining onions in their brine.

Avocado, Cilantro and Kimchi

Avocado tempers the chili heat while cilantro adds freshness. Serving the kimchi alongside keeps its fermented tang and crisp texture distinct.

Ingredients

• 2 ripe avocados
• 1 cup cabbage kimchi, gluten-free and made without meat-based seasonings
• 1/2 cup loosely packed cilantro leaves and tender stems
• 1 lime, cut into wedges
• 1 pinch fine sea salt

Instructions

1. Shortly before serving, halve and pit the avocados, then slice or dice the flesh.
2. Season the avocado with a small squeeze of lime and a pinch of salt.
3. Cut the kimchi into bite-size pieces if necessary and place in a serving bowl. Pick over the cilantro and serve it with the avocado and remaining lime wedges.

Overall Timing / Workflow

The onions pickle while the rice cooks, leaving only the quick-cooking shrimp and avocado for the final minutes.

Instructions

1. 0:00 — Heat the oven to 425°F and make the pickled onions.
2. 0:05 — Rinse and start the rice.
3. 0:10 — Peel and devein the shrimp if needed, slice the scallions and chop the garlic. Toss the shrimp with the roasting ingredients.
4. 0:23 — Put the shrimp in the oven. Let the cooked rice rest, covered.
5. 0:25 — Prepare the avocado, cilantro, kimchi and lime wedges.
6. 0:31–0:35 — Check the shrimp for doneness, finish with lime and the reserved chili crunch, then fluff the rice and serve.

Plating

Keeping the cool accompaniments beside the hot shrimp preserves their contrasting temperatures and textures.

Instructions

1. Divide the rice among four shallow bowls and spoon the shrimp and scallion-rich pan juices over one side.
2. Arrange avocado, kimchi and drained pickled onions in separate clusters alongside.
3. Scatter with cilantro and serve lime wedges on the side. For family-style service, bring the baking dish to the table with the rice and accompaniments in separate bowls.

Leftover Path

Storing the shrimp separately from the fresh toppings makes gentle reheating possible without sacrificing the garnishes.

Instructions

1. Refrigerate the shrimp and sauce in a shallow airtight container within 2 hours and use within 2 days. Cool the rice promptly in a separate shallow container and refrigerate.
2. Keep kimchi and pickled onions separate; refrigerate the onions in their brine and use within 1 week. Press a cover against leftover avocado and use the next day.
3. Reheat rice with a splash of water until steaming throughout. Warm the shrimp and sauce gently in a covered skillet over low heat with a little water, just until they reach 165°F; avoid prolonged simmering.
4. Finish with fresh cilantro, avocado, kimchi and drained pickled onions.