Korean Grilled Shrimp Skewers Recipes

GRILLED SHRIMP SKEWERS

Steps:

• Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
• Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.

HONEY GARLIC KOREAN BBQ GRILLED SHRIMP

Steps:

• 1. In a large ziplock bag, combine the soy sauce, honey, garlic, gochujang, sesame oil, and lemon juice. Add the shrimp, seal the bag and toss to coat. If desired, you can marinate the shrimp for up to 24 hours, but it's not imperative. 2. To make the citrus butter. In a small sauce pan, combine the butter, orange juice, and lemon juice and cook over medium heat until the sauce is melted and smooth. Remove from the heat and stir in the cilantro and chiles. 3. Preheat an outdoor grill or grill pan to high.4. Thread the 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until the shrimp is cooked through. 5. Arrange the skewers on a platter or plate and serve drizzled with the citrus butter and top with sesame seeds and cilantro. Enjoy!

GRILLED SHRIMP SKEWERS WITH SOY SAUCE, FRESH GINGER AND TOASTED SESAME SEEDS

Steps:

• Soak 4-inch wooden skewers in cold water for 1 hour. Thread 1 shrimp onto each skewer so that the shrimp lie flat.
• Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl. Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat. Season with salt and pepper.
• Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.

KOREAN GRILLED SHRIMP SKEWERS

Steps:

• Soak bamboo skewers in water for 30 minutes before using.
• Mix together olive oil, soy sauce, honey, Korean Gochujang, lemon juice, garlic and red pepper flakes if using, in a mixing bowl.
• Add the shrimp to the bowl and mix until coated.
• You can cook straight away or leave to marinate the shrimp. If marinating, marinate for 30 minutes up to 2 hours ahead. Thread about 5 shrimp to each skewer.
• Preheat the grill (or charcoal grill), broiler or grill pan to medium heat, oil the grates and grill the shrimp for 2-3 minutes per side or until opaque.
• Transfer skewers to a plate and serve.

SHRIMP KABOBS

Steps:

• In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.

GRILLED SHRIMP WITH KOREAN SESAME MARINADE

Steps:

• Combine all ingredients in a small bowl until well blended.
• Marinade shrimp for 1 hour in the refrigerator.
• Thread shrimp and green onion strips on metal or bamboo skewers, alternating.
• Grill, turning once, basting 5 minutes until tender.
• Boil remaining marinade in saucepan for 1 minute.
• Serve with shrimp.