Korean · Dinner
Korean Grilled Whole Shrimp
Whole shrimp with shells split and attached, grilled over high heat with a gochujang-sesame glaze applied in the final minutes. The shell chars and crisps while flesh stays tender and juicy, finished with scallion and sesame seeds. Served with steamed rice and lime wedge.
$7
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
345Calories
38.2gProtein
9.8gFat
28.4gCarbs
10.9gSugar
1.8gFiber
1450mgSodium
295mgChol
1.7gSat Fat
480mgPotassium
110mgCalcium
2.4mgIron
1.9mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Using kitchen scissors, split the shrimp shells along the back, leaving shell and tail attached, then pat dry and mince the garlic; slice the scallion thinly.
2
Build
Whisk together gochujang, sesame oil, minced garlic, soy sauce, honey, and rice vinegar into a smooth glaze.
3
Marinate
Toss the shrimp in half the glaze, reserving the rest for basting, and let sit 10 minutes at room temperature.
4
Grill
Place shrimp on a hot grill pan over high heat and cook 2 to 3 minutes per side, brushing with reserved glaze in the last minute, until shells char and flesh turns opaque.
5
Plate
Arrange grilled shrimp on a plate, scatter sliced scallion and sesame seeds over top, and serve alongside rice and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole shrimp, shell-on, deveined
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp honey
- 1 tsp1 tsp rice vinegar
- 1 tsp1 tsp sesame seeds
- 22 lime wedge
- 5.2 oz150g cooked white rice, for serving
