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
- 1/2 teaspoon Diamond Crystal kosher salt or
Gochujang sauce
- 1/4 cup gochujang paste (Korean red pepper paste.)
- 2 tablespoons soy sauce
- Juice from 1 lemon
- 1 tablespoon toasted sesame oil
Instructions
- 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.
- 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.
- 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