Barbecue Korean Shrimp Recipe {Sweet & Spicy}

Barbecue Korean Shrimp Recipe is a sweet, salty and spicy Asian twist on barbecue shrimp. This shrimp recipe is a breeze to make.

Shrimp are like a blank canvas waiting to be painted with delicious flavors to become a beautiful dish. I combined sweet, salty and spicy ingredients for an Asian spin on barbecue shrimp.  Dinner is ready in about 45 minutes (including 15 minutes of hands on time and 30 minutes of marinating time) with my recipe for Korean Barbecue Shrimp.

ingredients

Some of my favorite ingredients are found in the Asian food section of the grocery store. Most can be labeled as condiments. And all add some sort of sweet, tangy, spicy, and/or salty and distinctly Asian taste to recipes.

• chili garlic paste
• brown sugar
• reduced sodium soy sauce
• hoisin sauce
• sesame oil
• lemon
• rice wine
• onion
• shrimp ~ 16/20

The sizes of shrimp can be confusing. I like 16/20 for this recipe. I'll explain all about how shrimp are categorized below.

shrimp sizing and how many are in a pound?

It can be confusing when purchasing shrimp. Jumbo, extra large, 16/20, 21/25. What does it all mean? Shrimp are sold by count per pound. If you see shrimp labelled 16/20 it means there are 16 to 20 shrimp per pound. If you see shrimp labelled U10 it means that there are less than 10 shrimp per pound. Here is a handy chart to follow ~

expert tips

Just a few tips to make your time in the kitchen go smoothly ~

• Use a Ziploc bag to easily combine the ingredients and marinate the shrimp for 30 minutes in the refrigerator.
• Grating the onion adds adds the bite of fresh onion without having large pieces of onion in the marinade.
• Chili garlic paste is a spicy sauce available in the international ingredient aisle of the grocery store. White wine can be substituted for the rice wine.
• A grill pan makes for easy indoor grilling. The shrimp can also be broiled in the oven for about 5 minutes. Just watch them closely so they do not burn. In a pinch, sauté the shrimp in a hot skillet for about 2 to 3 minutes per side.
• Set aside a couple tablespoons of the marinade to baste the shrimp as they grill.

favorite seafood recipe ideas

• Mussels Marinara - ready in 15 minutes!
• Fresh Salmon and Caper Cakes - this recipes uses delicious fresh salmon instead of the canned variety.
• Creamy New England Clam Chowder - a creamy chowder loaded with clams!
• Chipotle Lump Crab Cakes - traditional crab cakes with a spicy Mexican kick.
• Tequila Lime Shrimp - delicious as a snack or over a salad.

just one more thing

If you make this delicious Korean barbecue shrimp recipe, I'd love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.

Recipe

Barbecue Korean Shrimp Recipe

A combination of sweet, salty and spicy ingredients for an Asian spin on barbecue shrimp.

5 from 1 vote

Print Pin Rate

Prep Time: 40 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 46 minutes minutes

Servings: 4 servings

Calories: 426kcal

Author: Amy Casey

Equipment

• grill pan

Ingredients 

1x2x3x

• 2 tablespoons chili garlic paste
• 1 tablespoon brown sugar
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon lemon juice
• 1 tablespoon sesame oil
• 2 tablespoons rice wine
• 3 tablespoons grated onion
• 1 pound extra jumbo shrimp 16/20, peeled, deveined, tail on
• chili garlic paste for serving

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Instructions

• In a large Ziploc bag, combine all the ingredients except the shrimp. Remove about 3 tablespoons of the marinade and set aside.
• Add the shrimp to the bag and seal. Place in the refrigerator to marinate for 30 minutes.
• Heat a grill or grill pan to high heat.
• Remove the shrimp from the marinade (discard the marinade in the bag). Place shrimp on the grill with about an inch between each shrimp.
• Grill for 2 to 3 minutes per side. The shrimp should be just cooked through and charred in some spots. Baste the shrimp with the marinade before removing from the grill.
• Remove shrimp to a platter and serve with extra chili garlic sauce.

Notes

• Use a Ziploc bag to easily combine the ingredients and marinate the shrimp for 30 minutes in the refrigerator.
• Grating the onion adds adds the bite of fresh onion without having large pieces of onion in the marinade.
• Chili garlic paste is a spicy sauce available in the international ingredient aisle of the grocery store. White wine can be substituted for the rice wine.
• A grill pan makes for easy indoor grilling. The shrimp can also be broiled for 5 minutes - watch closely so they do not burn. In a pinch, sauté the shrimp in a hot skillet for about 2 to 3 minutes per side.
• Set aside a couple tablespoons of the marinade to baste the shrimp as they grill.

Nutrition

Serving: 5shrimp | Calories: 426kcal | Carbohydrates: 12.7g | Protein: 88.6g | Fat: 3.6g | Saturated Fat: 0.5g | Cholesterol: 520mg | Sodium: 1751mg | Fiber: 0.3g | Sugar: 5.8g

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