Spicy Thai Shrimp Salad

Recipe View Prepare the Shrimp Brine: In a large bowl, combine the water, kosher salt, sugar, and 1/4 cup Kikkoman Soy Sauce. Stir until the salt and sugar are completely dissolved. (5 minutes)

Recipe View Brine the Shrimp: Submerge the peeled and deveined jumbo shrimp in the brine. Ensure they are fully immersed. Brine in the refrigerator for 1 hour. (1 hour)

Recipe View Preheat the Oven: Preheat your oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View Roast the Shrimp: Rinse the shrimp thoroughly under cold water to remove excess salt. Pat them dry with paper towels. Arrange the shrimp in a single layer on a rimmed baking sheet. (5 minutes)

Recipe View Cook Shrimp: Roast the shrimp in the preheated oven until they are pink and opaque, and cooked through, approximately 6-8 minutes. Be careful not to overcook. (6-8 minutes)

Recipe View Prepare the Dressing: In a large bowl, whisk together the lemon juice, 1 tablespoon Kikkoman Soy Sauce, toasted sesame oil, minced garlic, and cayenne pepper. Adjust the amount of cayenne pepper to your desired level of spiciness. (5 minutes)

Recipe View Combine and Serve: Add the sliced bell peppers, chopped cilantro, and roasted shrimp to the bowl with the dressing. Toss gently to coat all the ingredients evenly. Serve immediately or chill for later. (5 minutes)