Shrimp and Citrus with Gochujang Apricot Dressing

Living in Seattle, I’m awestruck whenever I see citrus trees. Jeju Island did not disappoint. My family and I stayed a few days in “The Hawaii of Korea” right before the abundant tangerines were ripe to their fullest flavor, but it didn’t stop me from enjoying the fruit nonetheless. This dish transports me to those Korean citrus groves, filled with sweet and earthy scents, that I hope to visit again very soon.

Seafood and traditional Korean spices were just as plentiful on the Island, which is why they join the citrus fruit on this dish. Beauty and balance are something that Korean food really embraces. The different colored citruses are purposeful for the eyes but also for the different levels of sweetness. The gochujang gives heat but really will be on the backburner. Honey is a welcomed substitute for the preserves, but try to stray from refined sugar because of the consistency. Rice vinegar can be used instead of lemon juice. As long as you keep to the tempo of a slightly spicy and sweetened tang you’ll be on the right track.

Tangerine tree on Jeju Island.

My emo buying tangerines from a stand on Jeju Island.

Shrimp and Citrus with Gochujang Apricot Dressing

Ingredients
1 serving or shared appetizer

5 Shrimp, large with tail on
1/2 tsp Paprika
1/2 tsp Salt
1 TBSP Olive Oil
1 Tangerine, large
2 Blood oranges, small

Dressing
1 TBSP Gochujang
1 TBSP Apricot Preserves
1 Small lemon, juiced
1 tsp Salt

Garnish
1/4 tsp Flaky salt to sprinkle on top
Zest from tangerine
Microgreens, optional

Steps

1. Heat a pan to medium heat. In a small bowl, toss the paprika, ½ tsp salt, and olive oil with the shrimp. Cook the shrimp in the heated pan for about 3 minutes on each side. Shrimp should be pink and opaque throughout. Set aside on a plate to cool.

2. Combine the gochujang, apricot preserves, juice from one small lemon, and salt. The dressing should be a thin consistency and drizzle easily from a spoon.

3. Zest the tangerine and set it aside. Using a paring knife, cut the top and bottom of the tangerine and blood oranges. Then cut away the peel from top to bottom and repeat until you’ve rotated the whole fruit. Slice across the whole peeled citrus into about ¼” width pieces.

4. On a large plate, arrange the citrus slices first. Layer on the cooked shrimp. Drizzle the dressing all over the plate. Finish with flaky salt, orange zest, and microgreens.