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Grilled Gochujang Shrimp with Scallions
These grilled shrimp get just the right amount of spicy flavor and a healthy dose of umami from gochujang, a fermented chili paste that is a key ingredient in the Korean kitchen. It's often sold in plastic tubs in Asian grocery stores or in red squeeze bottles in the Asian aisle of many supermarkets. Serve the shrimp with steamed rice and kimchi, use as a filling for lettuce wraps, or add them to a salad along with a sesame-soy vinaigrette.
4
Servings
Tip
Don't overmarinate the shrimp. If left for longer than 1 hour in the marinade, the shrimp may become too salty.
25 minutes
plus marinating
Ingredients
Directions
-
01In a medium bowl, whisk together 4 tablespoons of gochujang, the soy sauce, sesame oil and grapeseed oil. Measure 2 tablespoons of the mixture into another medium bowl and set aside. Add the shrimp to the remaining mixture and toss to coat, then cover and refrigerate for at least 30 minutes or up to 1 hour.
Reviews
July 29, 2025
Outstanding
Fantastic flavor combination and the green onions at the end put it over the top!
May 26, 2024
Gochujang Shrimp
A new favorite. Served with a pickled carrot & daikon. I marinated the shrimp ~ 35 minutes was afraid it might be too salty but it was perfect. I didn’t use all the sauce and am going to try on chicken.
August 19, 2023
Just wow!!!
I made this using colossal shrimp for a pool party/ dinner along with gazpacho and it was a major hit. So simple to make and the flavors were outstanding! The char from the sauce on the grill really elevated it. A new go- to recipe for me!
May 31, 2022
Korean version of New Orleans Bbq shrimp
My family loves this recipe. The sauce is great. If you have any leftover, they’re great too. I find that 2 lbs of shrimp work just fine without changing any other parameters of the recipes. Thanks again Milk Street.
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Amazing. So good. The first time I served as is and it was a hit. The second time I was pressed for time and got a bagged Asian slaw mix at the store - added finely chopped cucumbers and cilantro. I didn't have time to get the grill going so cooked the shrimp in two batches on the stove top. It was a little tough to gauge when they were done since the sauce obscures the flesh, just don't overcook. Oh, I think I put the shrimp in a strainer to get off most of the marinade before cooking. After tossing with the butter mixture I cut the shrimp in half, mixed into the slaw and served. Everyone loved it - the spice of the shrimp and the sweet of the vinaigrette is great. I'll make a better slaw next time, but it is a solid start! Grilled is better, but nobody complained about the pan shrimp!