Grilled Gochujang Shrimp with Scallions

Our Digital Editor's favorite weeknight grilling recipe. High-impact gochujang brings complex flavor to this simple grilled shrimp.

Makes
4 servings
Cook Time
25 minutes
Active time plus cooling
plus marinating
Rating
4

These grilled shrimp get just the right amount of spicy flavor and a healthy dose of umami from gochujang, a fermented chili paste that is a key ingredient in the Korean kitchen. It's often sold in plastic tubs in Asian grocery stores or in red squeeze bottles in the Asian aisle of many supermarkets. Serve the shrimp with steamed rice and kimchi, use as a filling for lettuce wraps, or add them to a salad along with a sesame-soy vinaigrette.

Tip

Don't overmarinate the shrimp. If left for longer than 1 hour in the marinade, the shrimp may become too salty.

Ingredients

5
tablespoons gochujang, divided
2
tablespoons soy sauce
1
tablespoon toasted sesame oil
1
tablespoon grapeseed or other neutral oil
1 ½
pounds jumbo shrimp, peeled and deveined, tails left on
2
tablespoons unseasoned rice vinegar
2
tablespoons salted butter, cut into small pieces
Kosher salt and ground black pepper
3
scallions, thinly sliced on diagonal

Step 1

In a medium bowl, whisk together 4 tablespoons of gochujang, the soy sauce, sesame oil and grapeseed oil. Measure 2 tablespoons of the mixture into another medium bowl and set aside. Add the shrimp to the remaining mixture and toss to coat, then cover and refrigerate for at least 30 minutes or up to 1 hour.

Step 2

To the reserved 2 tablespoons gochujang mixture, whisk in the remaining 1 tablespoon gochujang and the rice vinegar, then toss in the butter; set aside.

Step 3

Prepare a charcoal or gas grill for high-heat cooking. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes; clean and oil the grate.

Step 4

While the grill heats, thread the shrimp onto four or five 12-inch skewers, dividing them evenly; skewer each shrimp in a C shape, piercing through two points. 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. Flip and continue to cook until the shrimp are just opaque, another 1 to 2 minutes.

Step 5