Chili Garlic Shrimp Skewers
A vibrant fusion dish combining succulent chili garlic shrimp with a sweet and spicy watermelon gochujang glaze. This recipe offers a unique twist on classic Asian flavors, perfect for a quick, impressive meal.
Ingredients
- 1.5 lb large shrimp peeled and deveined
- 4 cloves garlic minced
- 1 tsp red chili flakes
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 12 wooden skewers soaked in water
- 1 cup watermelon diced
- 2 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce low sodium
- 1 tbsp rice vinegar
- 1 tbsp honey
- 0.5 tsp ginger grated
- 0.5 tsp sesame oil
- 1 tbsp lime juice fresh
- 2 tbsp fresh cilantro chopped
- 1 tsp toasted sesame seeds for garnish
Instructions
- Prepare the Glaze: In a blender, combine diced watermelon, gochujang, soy sauce, rice vinegar, honey, grated ginger, sesame oil, and lime juice. Blend until smooth. Taste and adjust sweetness or spiciness as desired. Set aside.
- Marinate Shrimp: In a medium bowl, toss the peeled and deveined shrimp with minced garlic, red chili flakes, olive oil, salt, and black pepper. Let marinate for 10-15 minutes at room temperature.
- Assemble Skewers: Thread the marinated shrimp onto the soaked wooden skewers, typically 3-4 shrimp per skewer, depending on size.
- Cook Skewers: Heat a grill or grill pan over medium-high heat. Lightly oil the grates. Place shrimp skewers on the hot grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque, being careful not to overcook.
- Glaze: During the last minute of cooking, generously brush the shrimp skewers with the prepared watermelon gochujang glaze. Turn once to ensure even coating and allow the glaze to caramelize slightly.
- Serve: Remove the skewers from the grill. Garnish with fresh chopped cilantro and toasted sesame seeds. Serve immediately with any remaining glaze on the side.
Notes
Serve with jasmine rice, a fresh cucumber salad, or grilled vegetables. For a non-spicy version, reduce the gochujang or substitute with a sweet chili sauce. Chicken or firm tofu can be used instead of shrimp. Ensure wooden skewers are soaked in water for at least 30 minutes to prevent burning.