Crispy Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo

When it comes to preparing shrimp, I always thought there were just two methods: simply seared in butter or olive oil, or heavily battered and deep-fried. My mom taught me an easy trick that provides a low-effort, barely breaded middle path: dredging seasoned shrimp in cornstarch and pan-frying them over high heat (the high heat and liberal use of oil are key to producing a crispier result). The thin dusting of starch may not seem like much, but it adds texture while keeping the shrimp tender. And they pair well with the vinegar-based cabbage slaw and punchy gochujang-spiked mayo. A bed of farro and a healthy sprinkle of scallions and toasted sesame seeds round out this bright flavor-packed dish. Though the recipe is made up of a few different components, the mayo, slaw, and farro can all be made ahead and assembled with the shrimp just before serving. —Joy Cho