Shuffling Off To Buffalo Seoul Shrimp
June 23, 2019
"This is a Korean take on Buffalo shrimp, which means the sauce is sweet, spicy, and a little sticky. Source: Korean BBQ Cookbook"
- FOR LEMONGRASS CHILI SAUCE
- FOR BLACKENING SEASONING
- 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
Combine the garlic, ginger, lemongrass, chili sauce, fish sauce, sambal oelek, and oil
In a bowl and whisk until blended. Transfer to an airtight container and refrigerate for
Up to 2 weeks or freeze for up to 2 months (See Note directly below).
*NOTE: This sauce won’t fully harden when frozen, so you can spoon out as much as
You need whenever you want to use it.*
Combine the paprika, granulated garlic, chili powder, and salt in a small bowl and
Stir to mix. Store in an airtight container in a cool, dark cupboard for up to 6 months.
Now, so the Shrimp
Heat the grill for direct heat cooking to medium (350°F to 375°F).
Combine the Lemongrass Chili Sauce, butter, sesame seeds, and sambal oelek in a
Large bowl and whisk until well mixed. Set aside.
When the grill is ready, season the shrimp with the Blackening Seasoning, coating
Them evenly. Place the shrimp on the grill grate, close the lid, and cook for 2 minutes.
Flip the shrimp over, close the lid, and cook them for another 2 minutes, until they turn
An opaque pink color.
Remove the shrimp from the grill, add to the sauce, toss well, and serve.
*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.