Gochujang, a Korean fermented chile paste, and honey add a complex spicy-sweet flavor to these grilled shrimp. A squeeze of fresh lime juice before serving adds a bright layer of fruity acidity. Serve with grilled vegetables or a salad, and a side of rice or some crusty bread, for a full meal.
Read here for more ideas on how to use gochujang. If you want to peel and devein your own shrimp, check out this visual guide.
Make ahead: You will need eight (8- to 10-inch) wooden or metal skewers. If using wooden skewers, soak them in water for 20 minutes.
Storage: Refrigerate for up to 3 days.
Where to buy: Gochujang can be found in well-stocked supermarkets, Asian markets or online.
Ingredients
Servings: 4 (makes 8 skewers)
Directions
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Step 1
In a medium bowl, whisk together the gochujang, honey and oil until combined. Add the shrimp and toss to evenly coat. Thread 3 to 4 shrimp onto each skewer, and place the skewers on a platter or sheet pan.
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Step 2
Place a platter or sheet pan near the stove. Preheat a grill pan over medium-high heat (if you want to use an outdoor grill, see Variations). Lightly brush the grill pan with oil. Working in batches as needed, cook the shrimp until they are no longer translucent and take on nice grill marks, 3 to 4 minutes per side. Transfer the shrimp to the platter or sheet pan, and repeat with the remaining shrimp, if needed. Serve hot, with lime wedges on the side.
Substitutions
Honey >> agave, maple syrup, sugar or another sweetener.
Shrimp >> chicken or tofu cut into thin strips or bite-size pieces.
Variations
If using an outdoor grill, make preheating it your first step. To prepare the grill: If using a gas grill, set it to 375 to 400 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it and, when the coals are red hot, pour them into the grill. Add more charcoal. When all the coals have ashed over and are gray but still very hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer or test the heat by holding your hand, palm down, about 5 inches from the grill. If you can hold it there for four to five seconds, the heat should be at medium heat, or 375 to 400 degrees.) If using charcoal, this dish may take about 15 minutes longer to prepare.
