Smoked Korean Glazed Shrimp
Updated: Mar 19
I'm a sucker for shrimp. I'm also a sucker for anything gochujang-y, siracha-y, or rice vinegary. Basically, if it is bold, sweet, spicy, and savory all in the same bite, I am a fan.
This recipe is fast, simple, and full of flavor!
4oz gochujang paste
1/4 cup soy sauce
1/3 cup honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 garlic minced garlic cloves
1 tablespoon grated ginger
1 tablespoon sriracha
Mix all ingredients well, set aside a small amount to glaze the shrimp if you plan on grilling them.
Place shrimp in marinade and let chill in refrigerator for 45 minutes.
Preheat grill (I used my Yoder Smokers YS640) for 350 degrees, set up for direct cooking.
Place shrimp on skewers and cook shrimp 3 minutes each side over direct flame.
Place marinaded shrimp in cast iron and place iron over direct flame. Add 2 tablespoons butter and cook shrimp evenly for 5-8 minutes or until done.
Top with fresh cilantro and diced jalapenos (if you want an extra kick!) and serve.
These shrimp don't last long at my house. I would love to see what you do with the recipe! When you make it, tag me!
NOTE: Shrimp are done at 120 degrees Fahrenheit. With all the food I cook on the grill, my Thermapen is always handy. Need one? Check out the link here or click on the banner at the bottom of the page. It is Sloth approved!