Gochujang-Honey Glazed Shrimp Skewers

Sweet and spicy Korean-inspired Gochujang-Honey Glazed Shrimp Skewers are perfect for weeknight cooking because they take less than 10 minutes to cook.

Sweet and spicy Korean-inspired Gochujang-Honey Glazed Shrimp Skewers are perfect for weeknight cooking because they take less than 10 minutes to cook.

I adapted the sauce from my Gochujang-Glazed Salmon recipe swapping the sugar for honey and it turned out wonderful. Spicy, sweet and flavorful. You’ll brush the glaze on the shrimp a minute before they are fully cooked, then place them on a platter and finish with remaining glaze.

Sweet and spicy Korean-inspired Gochujang-Honey Glazed Shrimp Skewers are perfect for weeknight cooking because they take less than 10 minutes to cook.

A few tips when making shrimp skewers, be sure to soak the skewers at least 30 minutes to prevent them from burning if using bamboo. Doubling up on the skewers helps keep the shrimp in place when you are grilling.

What can I use Instead of Gochujang?

Gochujang is available in many grocery stores or can be purchased on Amazon, this is the one I use (affiliate link). If you need a substitute for Gochujang you can make a paste of 1 tablespoon red chili pepper flakes moistened with soy sauce and add a little sugar. This will not replicate the complexity but a similar flavor profile.

How To Make Korean Glazed Grilled Shrimp

Sweet and spicy Korean-inspired Gochujang-Honey Glazed Shrimp Skewers are perfect for weeknight cooking because they take less than 10 minutes to cook.

Sweet and spicy Korean-inspired Gochujang-Honey Glazed Shrimp Skewers are perfect for weeknight cooking because they take less than 10 minutes to cook.
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Gochujang-Honey Glazed Shrimp Skewers

2
3
2
SP
158 Cals 23.5 Protein 9 Carbs 2.5 Fats
Prep Time: 10 mins
Cook Time: 6 mins
Total Time: 16 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: American
Sweet and spicy Korean-inspired Gochujang-Honey Glazed Shrimp Skewers are perfect for weeknight cooking because they take less than 10 minutes to cook.

Ingredients

For the Gochujang-Honey Glaze:

  • 1 tbsp gochujang
  • 2 tsp honey
  • 2 tsp mirin
  • 2 tsp soy sauce
  • 1/2 tsp toasted sesame oil
  • 1 small cloves garlic, minced
  • 1/2 tsp fresh ginger
  •  

For the Shrimp:

  • 1 lb peeled and deveined jumbo shrimp, weight after peeling
  • 1/4 tsp Kosher salt
  • 8 long wooden skewers, soaked at least 20 minutes
  • cooking spray
  • 2 tbsp scallions, sliced thin on an angle
  • 1 tsp sesame seeds

Instructions

  • Combine glaze ingredients together in a small bowl.
  • Season shrimp with salt and place on doubled skewers to make 4.
  • Heat a clean, lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers. Grill 4 minutes on one side, turn and cook 2 minutes. Brush the glaze on the shrimp, turn and brush on the remaining side. Cook and additional minute or until the shrimp is opaque and cooked through.
  • Transfer to a platter, brush with any remaining glaze and top with sesame seeds and scallions.

Video

Notes

A few tips when making shrimp skewers, be sure to soak the skewers at least 30 minutes to prevent them from burning if using bamboo. Doubling up on the skewers helps keep the shrimp in place when you are grilling.

Nutrition

Serving: 1skewer, Calories: 158kcal, Carbohydrates: 9g, Protein: 23.5g, Fat: 2.5g, Cholesterol: 172mg, Sodium: 399mg, Sugar: 6g
Blue Smart Points: 2
Green Smart Points: 3
Purple Smart Points: 2
Points +: 4
Keywords: dairy free, Under 30 Minutes

Sweet and spicy Korean-inspired Gochujang-Honey Glazed Shrimp Skewers are perfect for weeknight cooking because they take less than 10 minutes to cook.

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51 comments

  1. These are amazing! If doing them on a grill pan indoors, just pull them off quick and wipe down the pan if you have to do them in batches. Otherwise, the glaze will burn on the pan and set off your smoke alarm. I narrowly avoided it! 🙂

  2. Amazing! Cooked shrimp on a grill pan, then used it to accompany a more WW friendly Ramen/Slaw. Sweet, salty with a bit of kick and crunch from the sesame. 

  3. This recipe will now be a regular staple in our meal rotation. So quick to make it very easy to. Loved it!

  4. Simple and delicious. Thank you for the recipe. I roasted instead of grilled and it came out perfect. 

  5. I made this for dinner tonight and it was so delicious!
    Just started Weight Watchers this week and I love your recipes and that you include smart points. Look forward to trying more recipes. Thank you!! ♥️

  6. Gina, would it work to grill precooked shrimp? I have a pound of precooked shrimp and don’t quite know what to do with it…..

  7. I was too lazy even for skewers, so I threw the shrimp in my wok until almost done, then stirred in the sauce for the last minute or two: delicious! Served with steamed zucchini. I’m sure this will be my new go-to stir fry sauce. Thanks!

  8. What would be some good sides with this?

    • Some ideas…. https://www.skinnytaste.com/sesame-orange-broccoli/, https://www.skinnytaste.com/cauliflower-fried-rice/, https://www.skinnytaste.com/asian-chopped-salad-with-sesame-soy/….but really any side you like!

  9. Love this recipe! I found Gochujang at Costco. Thank you for all the wonderful recipes!

  10. Made these last night and YUM! They are awesome. We glazed a few shrimp in BBQ for the kids, but they ended up eating the Gochujang-honey glazed shrimp anyway. I was afraid they’d be too spicy. Served with jasmine rice and some homemade kimchi. Perfect!

  11. My family and I made this the other day. It was delicious! Everyone loved it, including our 9 year old daughter. Thank you.

  12. I made this tonight for my husband and me. It was fantastic! I found the Gochujang sauce at Target. My husband could not stop talking about how delicious the marinade was. Thanks for a great recipe!

  13. Very easy, very quick, very tasty!  I think if you can’t find gochujang, you could probably substitute sriracha (wouldn’t be considered Korean though 😉

  14. I have a handy hint for you in regards to soaking bamboo skewers for kabobs. Fill up a large zip-lock bag with water and add skewers. Smush about and make sure that your skewers are covered. Close the bag and put it into your freezer…when you need skewers for recipes just open the freezer and take out the bag …..and now you have presoaked skewers….ta da!!

  15. Just made this recipe & it was so good & easy.

  16. We made this and it is delicious, I did cook it inside on a grill pan.  Put the glaze on at the end bc of the sugar, it will burn if it’s on too long.  Served it with cauliflower rice, snow peas and shiitake mushrooms.  Was SO delicious and I can’t wait to make it again.  I think Gochujang is the next Sriracha! Thanks for this awesome recipe!!

  17. She uses the same ingredient in GOCHUJANG-GLAZED SALMON!  

  18. What are your thoughts on using frozen shrimp? I want to eat more seafood, but I’m not sure how the thaw it. I’ve got shrimp and tilapia in my freezer that I want to use, but not sure the best way to thaw. I really want to try this recipe!

    • I just thaw frozen shrimp in the refrigerator for a few days.  Or, if you need it thawed quickly, fill a bowl with cold water and put the frozen shrimp in it for 10-15 minutes.  Drain it, and it’s good to go. 

  19. This looks fantastic! My husband and I enjoy your Gochujang Salmon recipe, and we are excited to try this one! I’m thinking about making it with cauliflower fried rice!

    For anyone looking for Gochujang sauce who shops at Kroger — Kroger carries it in the Asian food section!

  20. Just Wow! I tried this yesterday and its was too delicious. My family loved it, thanks 🙂

  21. What can I use in place of mirin? Or should I just leave it out and not replace it with anything?
    I have a shellfish allergy. Would you suggest chicken breasts or thighs instead?
    Thanks!

    • Was wondering the same thing so looked up mirin and found this: “Mirin is a Japanese sweet rice wine that lends mild acidity to a dish. It’s a handy ingredient to have in your pantry because many Asian and fusion recipes call for it. But if you don’t have it in your cupboard, no worries: Simple subs and hacks can easily mimic mirin’s sweet-tangy flavor. Dry sherry, sweet marsala wine, dry white wine, and rice vinegar will do the trick, for instance, if you mix in about 1/2 teaspoon sugar per tablespoon.”

  22. I’m trying this with chicken breast strips for dinner tonight

  23. What is gochujang and where do I find it?

  24. I love the salmon recipe and look forward to trying this one! Thanks for introducing new ingredients I would never otherwise know about!

  25. This looks amazing! What would you pair with it for dinner?

  26. Simple but interesting flavors…Trying this right away…Thanks

  27. What is my best option for cooking these indoor? Not allowed to barbecue here. In the oven? Under the grill? In a frying pan? I do have an electric grill but I confess that I dread the mess this would make!!

    • I have had good success “grilling” kebab type meals by putting a wire rack on top of a baking sheet and putting in the oven at 350-400 degrees (depending on the type of meat) and just keeping an eye on it! Gets grill marks and that quick cook time!

    • I have been broiling my grilled recipes on a broiler rack, and it seems to be working. I might have to try this method on this recipe.

  28. What is Gochujang and where do you buy it?

  29. Is gochujang available at most grocery stores like sambal oelek is?
    Though I’m sure I could purchase on Amazon. ????
    Can’t wait to try this recipe! Thanks!

    • If you have an Asian market close to you you can find it there. Although I found it as a paste which is looks like this recipe calls for. It comes in a red tub.

    • I found it the Bibigo brand at Target as well as some – but not all – of our grocery stores.
      Gochujang is my new favorite condiment! I expect it to become universally loved like chipotle and pomegranate in years past.

    • I’ve found it at both Walmart and Target and other grocers. Look where they keep Sriracha.

    • Gochujang may also be referred to as Korean hot pepper paste…at least that’s what I found it under at my grocery store’s website (Wegman’s) and Google. As was mentioned, Bibigo is one brand. Assi and Jongga are the brands Wegman’s carries.

  30. Where do you find gochujang and what is mirin?

  31. Which gochujang sauce is used in this recipe? There are 3 kinds. Miso, vegan and ketchup?

    • Its gochujang paste which is just korean hot red pepper paste. It should come by itself in a tub or tube and shouldn’t be mixed with anything else like ketchup

  32. The first ingredient to sauce is it a paste or sauce?
     where do you suggest to get it from?
    and what brand? Do you have other recipes using it? 

  33. Are these from your new book??

  34. I love love love your recipes!!! I share and try to make nearly all of them. We live in a small rural town and sometimes your ingredients are hard to find or unavailable. I’d love to see more recipes made with items I don’t have to Google first 🙂 ha!
    SkinnyTaste super fan!!