Spicy Gochujang Glazed Shrimp Skewers with Kimchi Slaw
Succulent shrimp marinated in a fiery gochujang glaze, grilled to perfection and served with a refreshing, tangy kimchi slaw. This dish offers a delightful balance of spicy, savory, and umami flavors with a satisfying crunch.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
350 kcal
Instructions
- 1
In a mixing bowl, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, and rice vinegar to create the marinade. Add the shrimp to the marinade, ensuring they are well coated. Cover and refrigerate for at least 15 minutes.
~15 min - 2
While the shrimp marinates, prepare the kimchi slaw. In a separate bowl, combine the shredded napa cabbage, julienned carrot, sliced red bell pepper, sliced scallions, and chopped kimchi.
~5 min - 3
Add mayonnaise to the slaw mixture and toss gently to combine. Set aside.
~2 min - 4
Thread the marinated shrimp onto skewers, discarding any excess marinade. If using wooden skewers, soak them in water for at least 30 minutes prior to use to prevent burning.
~5 min - 5
Preheat your grill to medium-high heat. Grill the shrimp skewers for 2-3 minutes per side, or until the shrimp are pink and cooked through.
~6 min - 6
Serve the grilled gochujang glazed shrimp skewers immediately with the kimchi slaw. Garnish with toasted sesame seeds.
Tips
- For a spicier glaze, add a pinch of gochugaru (Korean chili flakes) to the marinade.
- The kimchi slaw can be made a few hours in advance. It's best to add the mayonnaise just before serving to prevent it from becoming too watery.
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