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Grilled Gochujang Shrimp with Scallions

4 Servings

25 minutes plus marinating

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These grilled shrimp get just the right amount of spicy flavor and a healthy dose of umami from gochujang, a fermented chili paste that is a key ingredient in the Korean kitchen. It's often sold in plastic tubs in Asian grocery stores or in red squeeze bottles in the Asian aisle of many supermarkets. Serve the shrimp with steamed rice and kimchi, use as a filling for lettuce wraps, or add them to a salad along with a sesame-soy vinaigrette.




Don't overmarinate the shrimp. If left for longer than 1 hour in the marinade, the shrimp may become too salty.

25 minutes

plus marinating



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Keith G.
August 19, 2023
Just wow!!!
I made this using colossal shrimp for a pool party/ dinner along with gazpacho and it was a major hit. So simple to make and the flavors were outstanding! The char from the sauce on the grill really elevated it. A new go- to recipe for me!
Michael F.
May 31, 2022
Korean version of New Orleans Bbq shrimp
My family loves this recipe. The sauce is great. If you have any leftover, they’re great too. I find that 2 lbs of shrimp work just fine without changing any other parameters of the recipes. Thanks again Milk Street.
Robin R.

Amazing. So good. The first time I served as is and it was a hit. The second time I was pressed for time and got a bagged Asian slaw mix at the store - added finely chopped cucumbers and cilantro. I didn't have time to get the grill going so cooked the shrimp in two batches on the stove top. It was a little tough to gauge when they were done since the sauce obscures the flesh, just don't overcook. Oh, I think I put the shrimp in a strainer to get off most of the marinade before cooking. After tossing with the butter mixture I cut the shrimp in half, mixed into the slaw and served. Everyone loved it - the spice of the shrimp and the sweet of the vinaigrette is great. I'll make a better slaw next time, but it is a solid start! Grilled is better, but nobody complained about the pan shrimp!

Janet W.

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Heather E.

This was delicious, easy and looked great too. I made it with my 19 year-old son because this is the kind of marinade / sauce recipe that he can easily do himself and I think it would work with just about any protein you might have on hand.