Korean , shrimp , garlic , skewers
Best for: A quick Korean-style shrimp appetizer or light main.
Saeu gui keeps the seasoning simple so the shrimp stays the story: garlic, soy, sesame, and a touch of honey, grilled on skewers until the shells of flavor caramelize. It is the kind of plate that disappears first at a Korean barbecue table.
Grill: Direct medium-high heat; 425°F. Equipment: Grill, 8 metal or soaked wooden skewers, bowl, tongs, thermometer.
Ingredients
Marinate: 15 minutes. Total: 38 minutes.
- 1 1/2 lb large shrimp (16–20 count), peeled and deveined
- 3 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon neutral oil
- 1 tablespoon honey
- 1/2 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 2 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
- 1 lemon, cut into wedges
Directions
Toss the shrimp with the garlic, soy sauce, sesame oil, neutral oil, honey, salt, and black pepper. Cover and refrigerate for 15 minutes.
Thread the shrimp onto 8 skewers, 4–5 per skewer, through both the head and tail ends so they lie flat.
Heat the grill to 425°F direct heat and oil the grate.
Grill the skewers for 2–3 minutes per side, until the shrimp are pink, opaque, lightly charred at the edges, and reach 145°F.
Move the skewers to a warm platter.
Finish with the scallions and sesame seeds and serve with lemon wedges, with rice and kimchi alongside.
Grilling tip: Skewer shrimp through both ends so they stay flat on the grate and cook evenly instead of spinning when you turn them.
