Name: Korean Barbecue Shrimp
Prep time: 40 min
Cook time: 6 min
Total time: 46 min
Cuisine: Asian
Ingredients: 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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Korean Barbecue Shrimp 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.

the ingredients in Korean barbecue shrimp

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 ~

Extra Colossal	U/10
Super Colossal	U/12
Colossal	U/15
Extra Jumbo	16/20
Jumbo	21/25
Extra Large	26/30
Large	31/35
Medium Large	36/40
Medium	41/50
Small	51/60
Extra Small	61/70

plate with glazed Korean barbecue shrimp

chef cooking tips for Korean Barbecue Shrimp

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, saute 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.

spicy chili garlic paste dipping sauce with Korean bbq shrimp

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.

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.

my cooking videos ~ shrimp with roasted tomato sauce and goat cheese

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