Easy Skewers: Sweet, Spicy & Savory
These vibrant shrimp skewers are coated in a delectable sweet and spicy gochujang glaze, offering a taste of Korean-inspired flavors that are perfect for grilling or pan-searing. Quick to prepare and bursting with flavor.
Ingredients
- 1.5 lb large shrimp peeled and deveined
- 0.25 cup gochujang
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic minced
- 0.5 tsp fresh ginger grated
- 1 medium red bell pepper cut into 1-inch pieces
- 1 medium green bell pepper cut into 1-inch pieces
- 0.5 medium red onion cut into 1-inch pieces
- 1 tbsp vegetable oil
- 2 tbsp fresh cilantro chopped (for garnish)
Instructions
- In a medium bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger to create the marinade.
- Add the peeled and deveined shrimp to the marinade, tossing to coat evenly. Let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator (do not marinate longer than 30 minutes as shrimp can get tough).
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Preheat your grill to medium-high heat (about 400°F/200°C) or a grill pan on the stovetop. Lightly oil the grill grates or pan.
- Thread the marinated shrimp, red bell pepper, green bell pepper, and red onion alternately onto the skewers. Discard any remaining marinade.
- Grill the skewers for 2-4 minutes per side, or until the shrimp are opaque and cooked through, and the vegetables are tender-crisp with nice char marks. Be careful not to overcook the shrimp.
- Remove the skewers from the grill and let them rest for a minute. Garnish with fresh chopped cilantro before serving immediately.
Notes
Serve these skewers over a bed of steamed rice, with a side of kimchi, or a crisp green salad. You can pre-soak wooden skewers for 30 minutes to prevent burning on the grill. If you don't have bell peppers, zucchini or cherry tomatoes also work well.