Grilled Gochujang Shrimp with Scallions
Recipe: #37042
May 29, 2021
Categories: Shrimp, Korean, Grilling (Outdoor), Gluten-Free Spices, Marinades and Brines, more
"Korean"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (688.1 g)
- Calories 561.7
- Total Fat - 17.6 g
- Saturated Fat - 5.1 g
- Cholesterol - 800.7 mg
- Sodium - 4487.2 mg
- Total Carbohydrate - 8.9 g
- Dietary Fiber - 0.8 g
- Sugars - 1.1 g
- Protein - 86.9 g
- Calcium - 383.4 mg
- Iron - 2.3 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.2 mg
Step by Step Method
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
- Skewers
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, it is best to buy fresh or frozen jumbo shrimp for the best flavor and texture.
- Gochujang can be found in most Asian markets and some supermarkets. If you cannot find it, you can substitute a combination of Sriracha and miso paste.
- Substitute gochujang with sriracha sauce: The benefit of this substitution is that it will provide a more mild spiciness than gochujang, while still providing a hint of sweetness and a savory flavor. This substitution will also make the dish more accessible to those who don't have access to gochujang.
- Substitute butter with olive oil: The benefit of this substitution is that it will provide a healthier alternative to butter. It will also provide a lighter flavor that will complement the other ingredients in the dish.
Teriyaki Shrimp Replace the gochujang marinade with a teriyaki marinade made with 4 tablespoons soy sauce, 2 tablespoons brown sugar, 2 tablespoons mirin, 1 tablespoon sesame oil, 1 teaspoon garlic powder, and 1 teaspoon ginger powder. Follow the remaining instructions as written.
Kimchi Fried Rice.
RECOMMENDED DISH DESCRIPTION: Kimchi Fried Rice is a flavorful and easy dish to make that pairs perfectly with Grilled Gochujang Shrimp with Scallions. The spiciness of the gochujang complements the savory and slightly sour flavors of the kimchi fried rice, creating a delicious balance of flavors.
Grilled Pork Bulgogi
RECOMMENDED DISH DESCRIPTION: Grilled Pork Bulgogi is a classic Korean dish that pairs perfectly with Kimchi Fried Rice. The savory and slightly sweet flavors of the pork Bulgogi complement the spicy and sour flavors of the kimchi fried rice, creating a delicious balance of flavors.
FAQ
Q: What type of shrimp should I use?
A: Use raw jumbo shrimp, peeled, for this recipe.
Q: What kind of spices should I use?
A: For this recipe, we recommend using garlic powder, paprika, black pepper, and cayenne pepper.
1 Reviews
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Fun facts:
Gochujang is a traditional Korean condiment made from chili peppers, fermented soybeans, glutinous rice and salt. It is commonly used in Korean cuisine and is said to have been invented in the 18th century by a Korean king.
The scallion, also known as the green onion, is a member of the onion family and is often used in Asian cuisine. It was first cultivated in China in the 5th century BC and is now used in many parts of the world.