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Honey-Gochujang Shrimp Skewers

Prep: 35 min

Cook time: 6 min

Makes 10 servings


  • 20 bamboo skewers (6 inches)

  • 20 peeled and deveined extra-jumbo shrimp (tails left on)

  • 1 scallion (the green top), sliced

  • toasted sesame seeds

For the sauce:

  • 1/3 cup honey

  • 3 tbsp gochujang

  • 1 1/2 tsp lemon zest (about 1/2 lemon)

  • 2 tbsp fresh lemon juice

  • 2 tbsp soy sauce

  • 1 tbsp minced garlic

  • 1 tbsp minced ginger

  • 1 tbsp minced scallion whites

  • 1 tbsp toasted sesame seed oil


  1. Soak the bamboo skewers in water.

  2. Whisk together honey, gochujang, lemon zest, lemon juice, soy sauce, garlic, ginger, scallion white, and oil in a bowl. Reserve half of this mixture for a dipping sauce.

  3. Topp the shrimp in the remaining sauce. Let it marinate for 30 minutes.

  4. Thread 2 shrimp onto 2 skewers- so the skewers are parallel to each other. This is so the shrimp will stay in place on the skewers.

  5. Cook either on the grill on medium heat for 2-3 minutes per side or in the oven at 350F (175C) on a small baking sheet and flip halfway through cooking (about 4-5 minutes).

  6. Sprinkle the shrimp with the scallion greens and sesame seeds. Serve with the reserved sauce. Enjoy!

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