Cook and Scale
Korean Grilled Shrimp Skewers
4 servings · 23 min total
Plump shrimp marinated in a sweet-spicy gochujang glaze, threaded onto skewers, and grilled fast until charred at the edges.
Ingredients
- 600 g shrimp, peeled and deveined
- 2 tbsp gochujang
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 3 garlic, minced
- 1 tsp fresh ginger, grated
- 1 lemon, juiced
- 2 spring onion, sliced
- 1 tsp sesame seeds
Contains: Gluten, Soy, Crustaceans, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Whisk the gochujang marinade — Whisk the gochujang, honey, soy sauce, sesame oil, garlic, ginger, and lemon juice into a marinade.
- 2.
Marinate the shrimp — Toss the shrimp in the marinade and let sit for 15 minutes at room temperature.
- 3.
Thread the shrimp skewers — Thread the shrimp onto skewers, curling each one gently for an even shape.
- 4.
Grill until charred — Grill over medium-high heat for about 3 minutes per side until pink, opaque, and lightly charred.
- 5.
Garnish and serve the skewers — Scatter with scallions and sesame seeds, and serve hot with lemon wedges if desired.