Shuffling Off To Buffalo Seoul Shrimp
Servings
Prep Time
Cook Time
Ready In
Recipe: #32675
June 23, 2019
Categories: Dinner, Lunch, Main Dish, Shellfish, Shrimp, Appetizers, Korean, North American, Make-Ahead, Summer, Grilling (Outdoor), Vegetarian, Make it from scratch, Spices, Spicy more
"This is a Korean take on Buffalo shrimp, which means the sauce is sweet, spicy, and a little sticky. Source: Korean BBQ Cookbook"
Ingredients
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- FOR LEMONGRASS CHILI SAUCE
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- FOR BLACKENING SEASONING
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Nutritional
- Serving Size: 1 (429.3 g)
- Calories 656.1
- Total Fat - 38.3 g
- Saturated Fat - 20.5 g
- Cholesterol - 366.9 mg
- Sodium - 4620.3 mg
- Total Carbohydrate - 39.7 g
- Dietary Fiber - 9.8 g
- Sugars - 22.2 g
- Protein - 36.9 g
- Calcium - 232 mg
- Iron - 3.4 mg
- Vitamin C - 23.5 mg
- Thiamin - 0.3 mg
Lemongrass Chili Sauce
Step 1
Combine the garlic, ginger, lemongrass, chili sauce, fish sauce, sambal oelek, and oil
Step 2
In a bowl and whisk until blended. Transfer to an airtight container and refrigerate for
Step 3
Up to 2 weeks or freeze for up to 2 months (See Note directly below).
Step 4
*NOTE: This sauce won’t fully harden when frozen, so you can spoon out as much as
Step 5
You need whenever you want to use it.*
Blackening Seasoning
Step 6
Combine the paprika, granulated garlic, chili powder, and salt in a small bowl and
Step 7
Stir to mix. Store in an airtight container in a cool, dark cupboard for up to 6 months.
Now, so the Shrimp
Step 8
Heat the grill for direct heat cooking to medium (350°F to 375°F).
Step 9
Combine the Lemongrass Chili Sauce, butter, sesame seeds, and sambal oelek in a
Step 10
Large bowl and whisk until well mixed. Set aside.
Step 11
When the grill is ready, season the shrimp with the Blackening Seasoning, coating
Step 12
Them evenly. Place the shrimp on the grill grate, close the lid, and cook for 2 minutes.
Step 13
Flip the shrimp over, close the lid, and cook them for another 2 minutes, until they turn
Step 14
An opaque pink color.
Step 15
Remove the shrimp from the grill, add to the sauce, toss well, and serve.
Step 16
*Cook's Note: It's best to use 16/20 count shrimp. The numbers, which are linked to size, refer to how many shrimp on average are in a pound; the higher the number, the smaller the shrimp. You want good-size shrimp for this recipe so they don’t overcook and are easy to handle on the grill.*
Tips & Variations
No special items needed.