I adapted the sauce from my Gochujang-Glazed Salmon recipe swapping the sugar for honey and it turned out wonderful. Spicy, sweet and flavorful. You’ll brush the glaze on the shrimp a minute before they are fully cooked, then place them on a platter and finish with remaining glaze.

A few tips when making shrimp skewers, be sure to soak the skewers at least 30 minutes to prevent them from burning if using bamboo. Doubling up on the skewers helps keep the shrimp in place when you are grilling.

What can I use Instead of Gochujang?

How To Make Korean Glazed Grilled Shrimp

Gochujang Honey Glazed Shrimp Skewers - 18Gochujang Honey Glazed Shrimp Skewers - 37Gochujang Honey Glazed Shrimp Skewers - 47Gochujang Honey Glazed Shrimp Skewers - 86Gochujang Honey Glazed Shrimp Skewers - 58Gochujang Honey Glazed Shrimp Skewers - 18