Korean -Style Fiery Shrimp Skewers
Prep Time
Cooking Mode
2 tbsp gochujang “Korean red pepper paste”
2 tbsp lemon juice
2 tbsp liquid honey
1 tbsp vegetable oil
1 tbsp sesame oil
1 tbsp gochugaru “Korean red pepper powder”
2 tsp soy sauce
1 large clove garlic, minced
¼ tsp salt
1 pkg frozen tiger shrimp, thawed and shells removed with tails on
6 skewers
½ tsp gochugaru “Korean red pepper powder” (optional)
lemon wedges (optional)
2 tbsp gochujang “Korean red pepper paste”
2 tbsp lemon juice
2 tbsp liquid honey
1 tbsp vegetable oil
1 tbsp sesame oil
1 tbsp gochugaru “Korean red pepper powder”
2 tsp soy sauce
1 large clove garlic, minced
¼ tsp salt
1 pkg frozen tiger shrimp, thawed and shells removed with tails on
6 skewers
½ tsp gochugaru “Korean red pepper powder” (optional)
lemon wedges (optional)
Directions
1In a large bowl, stir together gochujang, lemon juice, honey, vegetable oil, sesame oil, gochugaru, soy sauce, garlic, and salt until combined. Reserve 2 tbsp to a small bowl; set aside.
2Add shrimp to the marinade bowl, stirring to coat. Cover and refrigerate for 2 hours or up to overnight.
3Preheat BBQ to medium-high heat; grease grill. Thread shrimp on metal or soaked bamboo skewers.
4Place skewers on grill, close lid and cook, turning skewers to mark both sides, until shrimp is grill-marked and plump, about 5 minutes. Sprinkle with gochugaru (if using) and serve with lemon wedges.
Tips
1
If using bamboo skewers, soak in water for at least 30 minutes.
Disclaimer
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Personal Note
Personal Note
