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Spicy Gochujang Glazed Shrimp Skewers (Quick Summer Recipe)

Gochujang Glazed Shrimp Skewers

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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 4

Ingredients
  

  • 1 lb large shrimp, peeled and deveined Thawed if frozen
  • 2 tbsp gochujang Korean chili paste
  • 1 tbsp soy sauce Use tamari if gluten-free
  • 1 tbsp honey For sweetness
  • 1 tbsp sesame oil Toasted
  • 2 cloves garlic Minced
  • 1 tsp ginger Grated
  • 1 tbsp olive oil For oiling the grill grates
  • 1 cup baby arugula For serving
  • 1/2 cup radishes Thinly sliced
  • 2 green onions Sliced
  • 1 tbsp toasted sesame seeds For garnish

Instructions
 

  • Soak wooden skewers in water for 30 minutes.
  • In a medium bowl, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger to create the glaze.
  • Reserve half the glaze in a small bowl for basting later. Toss the shrimp with the remaining glaze and let marinate for 15 minutes.
  • Thread the marinated shrimp onto the soaked wooden skewers, about 4 to 5 per skewer.
  • Preheat grill to medium-high heat (about 400°F) and lightly oil the grates with olive oil.
  • Grill the skewers for 2 to 3 minutes per side. Baste the shrimp with the reserved glaze during the last minute of cooking until opaque and slightly charred.
  • Arrange a bed of baby arugula and sliced radishes on a serving platter. Place the hot skewers on top, then garnish with sliced green onions and toasted sesame seeds.