Plump shrimp skewers brushed in a fiery, deep-red gochujang sauce are nestling on a bed of crunchy slaw that bursts with colors of red, purple, bright orange, and soft greens. A scattering of black sesame seeds and an extra drizzle of creamy, white sesame-ginger dressing accentuate the vibrant colors.

Grilled Gochujang Shrimp & Rainbow Summer Slaw

Name: Grilled Gochujang Shrimp & Rainbow Summer Slaw
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1lb Shrimp Peeled, Deveined; 2 tablespoons Gochujang (Korean Chili Paste); 2 cloves Garlic Minced; 2 tablespoons Sesame Oil; 1 tablespoon Raw Honey; 2 tablespoons Rice Vinegar; 1/2 Red Cabbage Thinly Sliced; 1 Carrot Shredded; 1 Red Bell Pepper Thinly Sliced; 1 Cucumber Thinly Sliced; 2 teaspoons Black Sesame Seeds; 1 tablespoon For Sesame-Ginger Dressing: Ginger Grated, Fresh; Olive Oil For Grilling; Sea Salt To Taste

Spicy grilled shrimp paired with a colorful, tangy slaw.

Category Main Course

Prep 45 minutes

Cook 10 minutes

Style Fusion

Technique Grilling

Diet Friendly Gluten-Free

Daily recipe · August 27, 2024

A little about this dish

This gluten-free, fusion of Korean-inspired flavors and summer grilling will tantalize your tastebuds. Using fresh seasonal ingredients and marinating in gochujang—a Korean fermented chili paste—ensures vibrant flavors that are both healthy and Instagram worthy. Curl up with a cool evening breeze and enthrall your senses with this zesty, refreshing plate.

Ingredients (for 4)

Shrimp — 1lb — Peeled, Deveined
Gochujang (korean chili paste) — 2 tablespoons
Garlic — 2 cloves — Minced
Sesame oil — 2 tablespoons
Raw honey — 1 tablespoon
Rice vinegar — 2 tablespoons
Red cabbage — 1/2 — Thinly Sliced
Carrot — 1 — Shredded
Red bell pepper — 1 — Thinly Sliced
Cucumber — 1 — Thinly Sliced
Black sesame seeds — 2 teaspoons
For sesame-ginger dressing: ginger — 1 tablespoon — Grated, Fresh
Olive oil — — For Grilling
Sea salt — — To Taste

Preparation

Step 1 — 🍤🥣🌶

In a bowl, whisk together the gochujang, minced garlic, sesame oil, honey, and rice vinegar. Add the shrimp to this marinade, ensuring they are fully coated. Allow them to marinate for at least 30 minutes.
Step 2 — 🔪🥬🥒

Thinly slice your red cabbage, red bell pepper, and cucumber. Shred your carrot. Combine these in a large bowl.
Step 3 — 🥣🍯🥢

In another bowl, whisk together the grated ginger, sesame oil, rice vinegar, and honey until well combined. Set this dressing aside for later use.
Step 4 — 🔥🍤🍡

Preheat your grill to high heat. Thread the marinated shrimp onto skewers. Lightly oil the grates with olive oil, then grill the shrimp for 2-3 minutes per side, until they are lightly charred and cooked all the way through.
Step 5 — 🥗🥢🍽

Toss the slaw with the sesame-ginger dressing you made earlier. Sprinkle the slaw with black sesame seeds, and divide among plates. Top the slaw with the grilled shrimp skewers.

A final fox tip

Gochujang is a Korean chili paste with a balanced blend of sweetness, tang, and spice. It's also rich in probiotics! Don't be tempted to rush the marination - this gives the shrimp more time to soak up flavor. Feel free to play around with the slaw veggies, radishes or snap peas would make great additions too!