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    Home » Recipes » Grilling

    Grilled Gochujang Shrimp Skewers

    Published: Mar 15, 2016 · Modified: Apr 26, 2017 by Mike Vrobel · This post may contain affiliate links · 4 Comments

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    Grilled Gochujang Shrimp Skewers
    Grilled Gochujang Shrimp Skewers

    I was right!2I don’t get to say that often - I have teenage kids who are more than happy to point out how often I’m wrong. A few years ago I said that gochujang, Korea’s spicy red pepper paste, was going to be the next big breakout flavor. I was early, but it’s starting to happen. I can buy gochujang in my local grocery stores now - a big change from back then, when I had to search it out in local Asian markets. (And, even then, it was hit or miss.)

    How else do I know it’s a hit? My daughter is addicted to it. That squeeze bottle of gochujang at my local grocery store is now a requirement for my dinner table. If we have anything even vaguely Asian, my daughter demands it. It doesn’t matter what kind of Asian, either. Korean? Great! But it also goes on her Chinese stir fry, in a Japanese noodle bowl, and with her Thai curry.

    Trying to get ahead of her love of gochujang, I brushed it directly on these shrimp on the grill. And…I have another hit on my hands. (I’m not sure if this is a good thing - she’s demanding these shrimp almost as often as she demands the gochujang sauce.)

    Recipe: Grilled Gochujang Shrimp Skewers

     

    Equipment

    • Grill (I love my massive Weber Summit)
    • Skewers

     

    Print
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    Grilled Gochujang Shrimp Skewers


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Mike Vrobel
    • Total Time: 28 minutes
    • Yield: 10-12 1x
    Print Recipe
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    Description

    Grilled Gochujang Shrimp Skewers recipe - shrimp on the grill, spiced up with Korean gochujang red pepper paste.


    Ingredients

    Scale
    • 2 pounds 21–25 count shrimp, peeled
    • 4 scallions, trimmed, white and light green part cut into 1 inch lengths
    • ½ teaspoon Diamond Crystal kosher salt or

    Gochujang sauce

    • ¼ cup gochujang paste (Korean red pepper paste.)
    • 2 tablespoons soy sauce
    • Juice from 1 lemon
    • 1 tablespoon toasted sesame oil

    Instructions

    1. Peel and skewer the shrimp: Peel the shrimp and slice the scallions. Skewer one of the pieces of scallion, then fill the skewer with shrimp, then add another piece of scallion at the end. Sprinkle the skewers lightly on both sides with the kosher salt. Whisk the gochujang sauce ingredients in a small bowl until smooth.
    2. Set the grill for direct medium-high heat: Set up the grill to cook at medium-high heat (400°F). For my Weber Summit, I preheat the grill with all burners on high for 15 minutes. Then I clean the grates with my grill brush and turn the burners down to medium-high.
    3. Cook the skewers: Put the skewers on the grill over direct medium-high heat, and cook for three minutes, or until the shrimp are starting to brown. Flip the skewers and cook for another three minutes, until browned on the other side. Brush the skewers with gochujang sauce, flip the skewers, and then cook for one minute. Brush again with the gochujang sauce, flip the skewers, and cook for one more minute to tighten up the sauce. Remove the skewers to a platter, and brush one last time with the baste. Let the skewers rest for five minutes, then serve.
    • Prep Time: 20 minutes
    • Cook Time: 8 minutes
    • Category: Grilling
    • Cuisine: Korean

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    Building the skewers
    Building the skewers

     

    On the grill
    On the grill

     

    Done
    Done

     

    Taste testing
    Taste testing

     

    Serve
    Serve

     

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts

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    Grilled Peel-and-Eat Shrimp with Smoked Paprika Spice Paste
    Grilled Shrimp Skewers with Knob Creek Pineapple Glaze

     

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    Comments

    1. Duane Kinney says

      October 04, 2019 at 5:09 am

      Outstanding! My daughter loves Asian inspired flavors and said after the first bite that this was definitely on the list of things to make again. I made them with rice and asparagus and it was a fantastic meal. Thanks!

      Reply
      • Mike Vrobel says

        October 04, 2019 at 8:49 am

        You’re welcome!

        Reply
    2. Norma says

      February 03, 2018 at 8:24 am

      Mike, this is a fantastic recipe! I did not have the paste so just used the powdered form of Gochujang. Since our temperature last night was in the teens, I cooked these inside so my poor husband wouldn't have to freeze while cooking. I simply sautéed the shrimp in a skillet and mixed the paste in. Whole process took just a couple of minutes. This is such an easy, quick, and delicious recipe! The sauce is a very interesting combination of flavors and perfectly balanced: you can taste each ingredient but no one ingredient dominates. Looking forward to grilling these when the weather moderates. Thanks! Norma

      Reply
    3. Peg says

      March 16, 2016 at 2:09 am

      Gochujang Korean Chili Sauce from Chung Jung One(2PK) this is yummy too.
      I have the annie chun's also.
      skewers looks good!

      Reply

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    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

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