Korean Shrimp Skewers with Gochujang Dipping Sauce

Shrimp skewers make a fast, tasty casual dinner in very little time. For this recipe, I gave the shrimp a crispy panko coating simply to add a little crunchy texture. 

The big flavor here comes from the sauce. I think Korean cuisine is one of the most flavorful in the world, primarily because there’s nothing shy or timid about it. Big, bold, sassy, mouth- (and eye-) watering taste—that’s Korean. And the hot red pepper paste called “gochujang” is one of the reasons.

For more on gochujang, check out Baked Chicken Wings with Spicy Korean Barbecue Sauce.

Serves 2 as a main course, or 4 appetizers

Ingredients

• 3 tbsp peanut oil, divided
• 1 garlic clove, finely chopped
• 1/2-inch piece of ginger, peeled and finely chopped
• 1/2 cup gochujang (Korean hot pepper paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp white sugar
• 1/2 tsp sesame oil
• 1/2 tsp sesame seeds, plus more for garnish
• 1 cup panko, or other fine, dry breadcrumbs
• sea salt
• freshly ground black pepper
• 1-1/2 tbsp cornstarch
• 20 medium-small shrimp (31-33 count), peeled and deveined
• 2 large eggs, whisked

Sauce Ingredients 

Peeled, Deveined Shrimp

Preparation

(If using wood skewers, soak in water 20-30 minutes before using.)

1. Heat a small skillet or saucepan over medium heat and add 1 tablespoon of peanut oil. Add the garlic and ginger and stir-fry 2 minutes.
2. Add the gochujang and next 4 ingredients (through sesame oil). Bring to a simmer, then reduce the heat to low and cook 5 minutes.
3. Remove from the heat and stir in 1/2 teaspoon sesame seeds. Keep warm or re-warm gently before serving.

Garlic and Ginger 

Sauce Beginning to Cook 

Cooked Sauce

1. Spread the panko in a baking dish and season with salt and pepper.
2. Place the cornstarch in a sealable plastic bag. Add the shrimp and toss to coat. Remove the shrimp, shaking off excess cornstarch, and dip in the egg.
3. Letting excess egg drip off, press the shrimp into the panko mixture, coating both sides. Thread 5 shrimp onto each of 4 skewers.

Breaded Shrimp

1. Heat a large skillet (large enough to hold the skewers flat) and add the remaining 2 tablespoons of peanut oil. Fry the shrimp skewers until golden brown and just cooked through, 3-4 minutes per side.

Shrimp Beginning to Cook 

Cooked Skewers 

Plate the skewers and sprinkle with sesame seeds. Divide the gochujang between 2 small bowls and serve alongside the skewers. 

Korean Shrimp Skewers with Gochujang Dipping Sauce