Grilled Gochujang Shrimp with Scallions
May 29, 2021
- 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
In a medium bowl
Whisk together 4 tablespoons of gochujang, the soy sauce, sesame oil and oil.
Measure 2 tablespoons of the mixture into another medium bowl and set aside. Add the shrimp to marinade 1
And toss to coat, then cover and refrigerate for at least 30 minutes or up to 1 hour. No longer
To the reserved 2 tablespoons gochujang mixture,
Whisk in the remaining 1 tablespoon gochujang and the rice vinegar, then toss in the butter
While the grill heats
Thread the shrimp onto four or five 12-inch skewers,
Dividing them evenly; skewer each shrimp in a C shape, piercing through two points.
Alternate with mushrooms
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.
Flip and continue to cook until the shrimp are just opaque
Another 1 to 2 minutes.
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
And toss again, then taste and season with salt and pepper.
Tips & Variations