Barbecue Korean Shrimp Recipe combines sweet, salty, and spicy flavors for an easy Asian-inspired twist on grilled shrimp. This recipe comes together quickly and makes a memorable weeknight dinner or party appetizer.
Shrimp are a versatile base that soak up bold marinades. This version blends chili garlic paste, hoisin, soy, sesame, brown sugar and rice wine for a balance of heat, umami and sweetness. Total time is about 45 minutes, including a 30-minute marinade and only 15 minutes of hands-on prep and cooking.
Ingredients
Most of these ingredients are found in the international or Asian aisle of the supermarket. They are pantry-friendly condiments that add depth and authentic flavor.
- 2 tablespoons chili garlic paste
- 1 tablespoon brown sugar
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon lemon juice
- 1 tablespoon sesame oil
- 2 tablespoons rice wine (or white wine)
- 3 tablespoons grated onion
- 1 pound shrimp (16/20, peeled, deveined, tails on)
- Extra chili garlic paste for serving, if desired
Shrimp sized 16/20 means there are 16 to 20 shrimp per pound — a handy guideline when selecting the right size for grilling.
Shrimp sizing and how many are in a pound?
Shrimp are sold by count per pound. Labels like 16/20 indicate the number of shrimp per pound; U10 means under 10 shrimp per pound and so on. Choosing 16/20 provides a substantial bite that grills well without overcooking.
| Extra Colossal | U/10 |
| Super Colossal | U/12 |
| Colossal | U/15 |
| Extra Jumbo | 16/20 |
| Jumbo | 21/25 |
| Extra Large | 26/30 |
| Large | 31/35 |
| Medium Large | 36/40 |
| Medium | 41/50 |
| Small | 51/60 |
| Extra Small | 61/70 |
Expert tips
Follow these simple tips for best results:
- Use a resealable plastic bag to mix the marinade, add the shrimp, and refrigerate for 30 minutes—easy cleanup and even coating.
- Grate the onion so you get its flavor without large pieces in the marinade.
- Chili garlic paste is spicy and readily available in the international aisle. Substitute white wine if you don’t have rice wine.
- Grill pans heat quickly and are ideal for indoor grilling. You can also broil the shrimp for about 5 minutes or sauté in a hot skillet for 2–3 minutes per side—watch closely to avoid overcooking.
- Reserve about 3 tablespoons of the marinade before adding the shrimp; use it to baste while grilling for extra glaze.
Favorite seafood recipe ideas
- Mussels Marinara — ready in about 15 minutes.
- Fresh Salmon and Caper Cakes — uses fresh salmon for bright flavor.
- Creamy New England Clam Chowder — a rich, comforting chowder loaded with clams.
- Chipotle Lump Crab Cakes — classic crab cakes with a spicy twist.
- Tequila Lime Shrimp — great as a snack or served over salad.
Just one more thing
If you make this Korean barbecue shrimp, please leave a comment or rating to share how it turned out. Photos are encouraged—tagging on Instagram is a great way to show your version. Enjoy!
Recipe
Barbecue Korean Shrimp Recipe
Equipment
- Grill pan or outdoor grill
Ingredients
- 2 tablespoons chili garlic paste
- 1 tablespoon brown sugar
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon lemon juice
- 1 tablespoon sesame oil
- 2 tablespoons rice wine (or white wine)
- 3 tablespoons grated onion
- 1 pound extra jumbo shrimp (16/20), peeled, deveined, tails on
- Extra chili garlic paste for serving (optional)
Instructions
- In a large resealable bag, combine chili garlic paste, brown sugar, soy sauce, hoisin, lemon juice, sesame oil, rice wine and grated onion. Reserve about 3 tablespoons of the marinade for basting and set aside.
- Add the shrimp to the bag, seal, and refrigerate to marinate for 30 minutes.
- Heat a grill or grill pan to high heat.
- Remove shrimp from the bag and discard the remaining marinade in the bag. Arrange shrimp on the hot grill with about an inch between each.
- Grill 2–3 minutes per side until shrimp are just cooked through and slightly charred in spots. Baste with the reserved marinade during the final minute of grilling.
- Transfer shrimp to a platter and serve with extra chili garlic paste if desired.
Notes
- Marinating for 30 minutes is enough to infuse flavor without softening the shrimp too much.
- Grating the onion gives flavor without large pieces in the marinade.
- If you don’t have rice wine, substitute an equal amount of dry white wine.
- For indoor cooking, a grill pan works well. Alternatively, broil for about 5 minutes or sauté for 2–3 minutes per side.
Nutrition
Calories: 426 kcal |
Carbohydrates: 12.7 g |
Protein: 88.6 g