Grilled Gochujang Shrimp with Scallions

4
Servings
60m
Prep Time
10m
Cook Time
1h 10m
Ready In


"Korean"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (685.5 g)
  • Calories 577.6
  • Total Fat - 17.7 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 800.7 mg
  • Sodium - 4549.6 mg
  • Total Carbohydrate - 12.5 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.1 g
  • Protein - 87.4 g
  • Calcium - 386.9 mg
  • Iron - 2.4 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.2 mg

Step 1

In a medium bowl

Step 2

Whisk together 4 tablespoons of gochujang, the soy sauce, sesame oil and oil.

Step 3

Measure 2 tablespoons of the mixture into another medium bowl and set aside. Add the shrimp to marinade 1

Step 4

And toss to coat, then cover and refrigerate for at least 30 minutes or up to 1 hour. No longer

Step 5

To the reserved 2 tablespoons gochujang mixture,

Step 6

Whisk in the remaining 1 tablespoon gochujang and the rice vinegar, then toss in the butter

Step 7

Set aside.

Step 8

While the grill heats

Step 9

Thread the shrimp onto four or five 12-inch skewers,

Step 10

Dividing them evenly; skewer each shrimp in a C shape, piercing through two points.

Step 11

Alternate with mushrooms

Step 12

Place the skewers on the hot side of the grill and cook until they begin to char and the tails begin to blister, 2 to 3 minutes.

Step 13

Flip and continue to cook until the shrimp are just opaque

Step 14

Another 1 to 2 minutes.

Step 15

Slide the shrimp off the skewers into the bowl containing the gochujang-butter mixture and toss until the butter has melted and the shrimp are well coated. Add the scallions

Step 16

And toss again, then taste and season with salt and pepper.

Tips & Variations


  • Skewers

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