You will need 8 (8- to 10-inch) wooden or metal skewers. If using wooden skewers, soak them in water for 20 minutes.
Gochujang can be found in well-stocked supermarkets, Asian markets or online. In a medium bowl, whisk together the gochujang, honey and oil until combined. Add the shrimp and toss to evenly coat.
Thread 3 to 4 shrimp onto each skewer, and place the skewers on a platter or sheet pan. (You can skip the skewering if cooking on a grill pan.)
Place a platter or sheet pan near the stove. Preheat a grill pan over medium-high heat (if you want to use an outdoor grill, see Variations). Lightly brush the grill pan with oil.
Working in batches as needed, cook the shrimp until they are no longer translucent and they take on nice grill marks, 3 to 4 minutes per side.
Transfer the shrimp to the platter or sheet pan and repeat with the remaining shrimp, if needed. Serve hot, with lime wedges on the side.
If using an outdoor grill, make preheating it your first step. To prepare the grill: If using a gas grill, set it to 375 to 400 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it and, when the coals are red hot, pour them into the grill.
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