4.5 from 177 votes
Spicy Grilled Shrimp (Gochujang Saewu Gui)
Spicy Grilled Shrimp marinated in a mixture of gochujang, garlic, lemon juice, and olive oil, then threaded on soaked skewers and grilled until opaque and curled. The marinade delivers a balanced heat with a hint of sweetness, while grilling imparts a smoky char and tender texture. Finished with optional scallions, this recipe offers a bright, spicy seafood dish suitable as an appetizer or main.
Prep Time
10 mins
Cook Time
5 mins
Resting Time
30 mins
Servings:
4
Course:
Main Course
Cuisine:
Asian, Korean
Ingredients
- 1 pound Shrimp peeled, tail on, and deveined, large or jumbo
- salt
- black pepper
- For the Marinade:
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic or more to taste, minced
- lemon about 2 tablespoons, juice of 1/2 fresh lemon
- 2 tablespoons gochujang
- 1 tablespoon sugar or honey
- FOR THE GARNISH:
- scallions optional, finely chopped; or chives; for garnish
- bamboo skewers or wood skewers
Instructions
- Soak the wooden skewers in water while preparing the shrimp. Peel and devein the shrimp if they are shell-on. Rinse the shrimp and drain well (or pat dry). Thread 3 or 4 shrimps on to the skewers. Lightly sprinkle them with salt and pepper.
- Mix all the marinade ingredients well in a bowl.
- Spoon (or brush) the marinade all over the shrimp to coat evenly. Let stand for about 30 minutes.
- Preheat a lightly oiled grill. Grill the shrimp over moderate heat until they turn opaque and curled up, a minute or two each side, depending on the heat source. Do not overcook. Baste the shrimp with the remaining sauce while grilling and before serving. You can also cook the shrimp in a grill pan over medium high heat. Garnish with the optional scallions or chives.
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