This Best Spicy Korean BBQ Shrimp Recipe with Honey Is Pure Fire

This Korean bbq shrimp is a recipe that takes almost no time to make and is great if you don’t want to spend hours in the kitchen and come out with a very flavorful shrimp dish that can be eaten with your favorite carbohydrate.

This simple speedy yet complex flavored dish will make it look like you spent hours injecting flavors into your shrimps and will certainly impress your guests.

About this recipe

Shrimps:
 Lets talk shrimp size! I prefer to use the jumbo prawn size so anything above AKXX

You can use the smaller shrimp but for a Korean marinade this flavorful, I find that the larger shrimp give it more bite and texture needed to compliment the flavorful marinade.

 Shrimp skin on or off?
 Both will work. If you’re grilling this on a BBQ grill, I would say skin on because it keeps the shrimp tender when cooking over high heat. If you do decide to take the skin off then keep a close eye on them as they can easily overcook. Plus I never seem to mind to get my hands dirty with barbecues.
 If cooking at home, take the skin off for easier eating. I would say that you should experiment with shell-on shrimp and without the shell to see what your preference is.

About the marinade
 Marinating or seasoning your shrimp before grilling enhances its flavor. For a deeper infusion, for this marinade I recommend at least 30 minutes. Some people say you can marinade for no more than 8 hours, but for this recipe, you really don’t need to wait that long. The difference between marinading 60 minutes to  several hours is not hugely noticeable. I would focus more on the cooking technique and the heat to get that juicy flavorful shrimp result that we are all after. 
 

Large shrimp at around 30g per shrimp. You can actually keep the shrimp skin on if you don’t mind peeling them. But personally I prefer to peel them so that its less fuss.

Gochujang: this is a fermented soya bean paste that is very salty and there’s no real need for extra salt in this dish or seasoning your shrimps before you pan fry them. To me there is no true replacement for gochujang. I have experimented with miso paste and adding chilli flakes like gochugaru and cayenne pepper, which was not too bad of a substitute. Another acceptable substitute I have tried is sambal oelek, an Indonesian raw chilli paste with vinegar and lemon juice and honey. Also not bad, but you just can’t beat the real gochujang. You can usually find this ingredient in your Asian markets or Asian grocery stores

Grill or Bake in the oven?
Grilled shrimp using an outdoor grill is definitely preferred Since I don’t have a grill, I prefer to bake in the oven. I have used a frying pan but it tends to stick and make a real mess out of my pan as the sugars in the marinade tend to burn easily making it very difficult to clean the pan. Whenever I do have access to a barbecue grill, I like to make shrimp kabobs using bamboo skewers that have been soaked in water for easier handling on a barbecue. Just keep in mind tha the cook time will vary depending on how hot your grill is. Generally shrimps only need a few minutes on each side on a medium-high heat grill.

Equipment You Need

- Mixing bowl
- Oven
- Parchment paper

Korean BBQ Shrimp Recipe

Ingredients

Korean BBQ Sauce Marinade:
 1 tablespoon gochujang chili paste 25g
 2 teaspoons of Mirin 10g
 2 teaspoons of soy sauce 12g
 1 teaspoon of sesame oil 4g
 1 teaspoon of honey 8g
 1 teaspoons Korean red chilli powder 3g

Shrimps:
 8 king shrimps roughly 30g per shrimp with the shell on 250g
 1/2 tablespoon of oil 8g
 
Topping
 1 teaspoon of sesame seeds

Korean BBQ Shrimp Cooking Instructions

Step 1. Making the marinade 
Place all the marinade ingredients in a bowl and mix and set aside
 
Step 2. Preparing the shrimp
Deshell the king shrimps and place in the marinade bowl for at least an hour
 
Step 3. Heat the oven to 220 Degrees
 
Step 4. Place the shrimp on some baking paper and grill for about 8-10 minutes 
 
Step 5. Once it’s ready and plated, sprinkle the sesame seeds on the shrimps and then remove from the pan..

How to serve it

 - I love eating this dish with a mixed salad using the wasabi vinaigrette dressing when I’m in my low-carb phase. Simply place shrimp ontop of the salad and you're done

 - When carbs are not an issue, a steaming hot bed of rice is my carb of choice. The steamed rice helps to balance the flavorful marinade in the shrimps and I’m telling you, it is a pure joy to eat! Sprinkle with some finely sliced spring onions or chives for added crunch and you're done.

- Making shrimp tacos? This recipe works very well as your shrimp filing in a soft corn tortilla
- Serve with brown rice with your favorite hot sauce