Scale

1½ lbs large shrimp, peeled and deveined

¼ cup soy sauce (low sodium)

2 tbsp sesame oil

1 tbsp honey or brown sugar

2 cloves garlic, minced

1 tbsp gochujang (Korean chili paste) or sriracha

1 tsp fresh grated ginger

1 tbsp rice vinegar

1 tbsp sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Wooden or metal skewers

Soak Skewers (if using wooden): Soak in water for 30 minutes to prevent burning.

Make Marinade: In a bowl, mix soy sauce, sesame oil, honey, garlic, gochujang, ginger, and vinegar.

Marinate Shrimp: Toss shrimp in the marinade. Cover and refrigerate for 20–30 minutes.

Thread & Grill: Thread shrimp onto skewers. Grill on medium-high heat for 2–3 minutes per side, until opaque and slightly charred.

Serve: Garnish with sesame seeds and green onions. Serve with rice, noodles, or fresh salad.