- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 2 h 15 m
- Serves
- 6
Ingredients
- 2 tbsp
- gochujang “Korean red pepper paste”
- 2 tbsp
- lemon juice
- 2 tbsp
- liquid honey
- 1 tbsp
- vegetable oil
- 1 tbsp
- sesame oil
- 1 tbsp
- gochugaru “Korean red pepper powder”
- 2 tsp
- soy sauce
- 1 large
- clove garlic, minced
- ¼ tsp
- salt
- 1 pkg
- Frozen Tiger Shrimp, thawed and shells removed with tails on
- 454 g
- 6
- skewers
- ½ tsp
- gochugaru “Korean red pepper powder” (optional)
- Lemon wedges (optional)
Directions
Step 1
In a large bowl, stir together gochujang, lemon juice, honey, vegetable oil, sesame oil, gochugaru, soy sauce, garlic, and salt until combined. Reserve 2 tbsp to a small bowl; set aside.
Step 2
Add shrimp to the marinade bowl, stirring to coat. Cover and refrigerate for 2 hours or up to overnight.
Step 3
Preheat BBQ to medium-high heat; grease grill. Thread shrimp on metal or soaked bamboo skewers.
Step 4
Place skewers on grill, close lid and cook, turning skewers to mark both sides, until shrimp is grill-marked and plump, about 5 minutes. Sprinkle with gochugaru (if using) and serve with lemon wedges.
Tip
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