Gochujang-Honey Glazed Shrimp Skewers

Make Gochujang-Honey Glazed Shrimp Skewers for sticky, charred skewers in under 25 minutes.

Ingredients

• 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
• 1 tbsp gochujang
• 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

Step 1: Make the Gochujang‑Honey Glaze

Whisk the gochujang, honey, mirin, soy sauce, toasted sesame oil, minced garlic and grated ginger together in a small bowl until smooth and glossy. Taste and adjust for balance—the glaze should be thick, syrupy, deep red with warm orange highlights and tiny flecks of garlic and ginger suspended throughout. Set the bowl aside; this viscous glaze will both caramelize on the grill and cling to the shrimp, so you want a spreadable yet sticky texture.

Step 2: Season and Thread the Shrimp

Lightly toss the peeled, deveined jumbo shrimp with Kosher salt so each shrimp is evenly seasoned. Double the long wooden skewers and thread three to four shrimp per doubled skewer so they sit snugly and won’t spin while grilling. Arrange the soaked skewers and the seasoned shrimp neatly on a plate so they’re ready to hit the heat; keep the remaining glaze and the basting brush close by for quick application after the initial cook.

Step 3: Grill, Caramelize, and Glaze

Place the shrimp over direct heat until the exterior shows bright grill marks and the flesh turns opaque: roughly a brief sear on the first side, a turn, then a shorter finish on the return side. Brush a generous coat of the gochujang‑honey glaze onto the shrimp near the end of cooking so the sugars caramelize without burning, then turn and glaze the reverse side once more so each shrimp becomes shiny and lacquered. The ideal texture is plump and just-cooked with a sticky, slightly charred surface and an evenly distributed sheen of glaze.

Step 4: Plate, Finish, and Garnish

Transfer the hot glazed skewers onto a serving platter, brush with any remaining glaze for an added glossy finish, and scatter toasted sesame seeds and thinly angled sliced scallions across the shrimp. Keep the glaze bowl and the basting brush nearby on the surface—little pools of glaze and a resting brush make the scene feel intentional and useful while the skewers remain the star.

Notes

• Soak wooden skewers at least 20 minutes to prevent burning.
• Taste the glaze and adjust gochujang and honey to suit your heat preference.
• Brush glaze in the final minute to avoid burning the sugars.
• Separate leftover skewers with parchment before refrigerating to prevent sticking.
• Reheat briefly under the broiler or in a skillet to revive the glaze.