Grilled Korean Shrimp Skewers
Grilled Korean Shrimp Skewers, an easy grilling recipe with a flavorful marinade and dipping sauce made with Gochujang chili paste
Equipment
- Grill
- Blackstone Griddle
Ingredients
- 2 pounds jumbo shrimp peeled and deveined
- 1/4 cup soy sauce
- 3 tablespoons Gochujang chili paste (Asian section of grocery store)
- 2 tablespoons honey
- 1 tablespoon garlic paste or minced garlic
- 1 tablespoon ginger paste or minced ginger
- 1 tablespoon lime juice
- 1/3 cup mayo
- Optional: rice
Instructions
- Put the shrimp on to 4 to 6 kabob skewers.
- Put the soy sauce, Gochujang, honey, garlic, ginger, and lime juice in a bowl and whisk until combined. Mix 1/3 cup of this sauce with the mayo and set aside as a dipping sauce.
- Brush some of the remaining sauce on all sides of the shrimp skewers.
- Preheat the grill or Blackstone griddle to medium heat. Cook the shrimp 2 to 3 minutes per side (adding cooking oil of choice first if griddling), brushing the rest of the sauce on the shrimp as they cook.
- Serve with the dipping sauce on the side and with rice if desired.