Gochujang-Glazed Shrimp Skewers

Looking for a flavorful dish that’s quick to prepare and bursting with bold tastes? These Gochujang-Glazed Shrimp Skewers offer a perfect sweet, spicy, and savory balance. Wild-caught shrimp is preferred for health and sustainability reasons, and gluten-free soy sauce or tamari (or coconut aminos) keeps this recipe accessible for everyone.

Ingredients (Serves 4)

• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon mirin or sweet sake
• 1 tablespoon honey
• 2 tablespoons white miso
• 2 tablespoons gluten-free, low-sodium soy sauce or tamari
  • Coconut aminos work as a great alternative
• 2 teaspoons toasted sesame oil
• 4 garlic cloves, minced (divided use)
• 2 teaspoons minced fresh ginger
• 1 to 1¼ pounds shrimp, peeled, tail-on, and deveined (preferably wild-caught)
• 1 bunch of scallions (green onions)
  • Separate the white sections and slice into 1-inch pieces; thinly slice the green tops for garnish
• Wooden or metal skewers

Optional Serving Base

• 2 cups baby spinach or slaw mix
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons coconut aminos or tamari

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Instructions

1. Make the Sauce
   Whisk together the gochujang, mirin, honey, miso, soy sauce (or tamari/coconut aminos), and half of the minced garlic, ginger, and sesame oil in a small bowl. Mix thoroughly, then set aside.
2. Assemble the Skewers
   • Slide 3–4 shrimp onto each skewer, alternating with a 1-inch piece of the white scallion sections between each shrimp.
   • Place the skewers in a lined or lightly greased baking pan.
3. Glaze and Broil
   • Baste each skewer generously with the prepared sauce.
   • Broil for 4–5 minutes, turning the skewers at least once if possible. During the cooking, baste the shrimp at least twice more with the sauce to lock in flavor.
4. Prepare the Serving Base (Optional)
   • Combine the baby spinach or slaw in a bowl with sesame oil, rice vinegar, and coconut aminos (or tamari).
   • Toss well to coat evenly, then spread this mixture onto a serving platter.
5. Serve and Garnish
   • Arrange the cooked shrimp skewers on top of the spinach/slaw base.
   • Sprinkle the green scallion slices (the thinner, greener parts) over the top for a fresh pop of color and flavor.

Tips and Variations

• Adjust Heat: Gochujang varies in spiciness. If you prefer a milder sauce, start with one tablespoon and gradually add more to taste.
• Marinate Ahead: For an even deeper flavor, marinate the shrimp in the sauce for 15–20 minutes before skewering.
• Change the Protein: Try swapping shrimp for chicken tenders or tofu cubes. If using chicken, adjust the cooking time to ensure it’s fully cooked.
• Make it a Meal: Serve these skewers alongside brown rice, quinoa, or roasted veggies to round your plate.

Enjoy these sweet, spicy, and savory Gochujang-Glazed Shrimp Skewers for a crowd-pleasing dish that’s both delicious and nutritious!