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Honey-Gochujang Shrimp Skewers
with Korean-style cold soba noodles

Active: 45 Total: 45
This meal has quite a bit of prep, but, if you do it ahead of time, the only thing to do right before dinner is cook the shrimp.
Smarts #1: Be sure to prepare an ice bath (a bowl filled with ice water) for the noodles. It will quickly stop them from cooking and will also rinse off excess starch.
Smarts #2: You don’t need much lettuce for the cold soba noodles (and can skip it if you’d like), but it adds great texture.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Tags

Ingredients

Metric
Servings:
4
Honey-Gochujang Shrimp Skewers:
  • Shrimp, peeled and deveined - 1 lb
  • Honey - 2 Tbsp
  • Gochujang - 1 Tbsp (plus more for serving)
  • Skewers, bamboo or metal - 8
Korean-Style Cold Soba Noodles:
  • Ginger, fresh - 1 tsp, grated
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Sugar - 2 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Sesame seeds, white - 1 tsp
  • Noodles, soba - 8 oz
  • Cucumbers - 8 oz, diced
  • Lettuce, romaine - 1/2 heart, finely chopped
  • Tomatoes, medium - 1, thinly sliced

Nutrition Facts

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Choose Cooking Method

Prep

  1. Shrimp - (If prepping right before cooking, get grill heating before continuing with prep.) Defrost, rinse, and pat dry.
  2. Make dressing - Grate ginger. Combine with soy sauce, vinegar, toasted sesame oil, sugar, red pepper flakes, and sesame seeds. (Can be done up to 5 days ahead)
  3. Make glaze - Whisk together honey and Gochujang. (Can be done up to 5 days ahead)
  4. Skewers - If using wooden skewers, soak in water for 15 minutes to prevent burning.
  5. Boil noodles - Bring a large pot of water to a boil. Place a bowl of ice water near the stove. Add soba noodles to boiling water and boil according to package directions. Drain noodles and then immediately transfer to bowl of ice water to cool down and stop cooking.
  6. Cucumbers / Lettuce / Tomatoes - Prep as directed and combine.
  7. Dress noodles - When noodles have cooled down, drain off ice water. Toss noodles, cucumbers, lettuce, and tomatoes with dressing. Refrigerate until ready to serve.
  8. Assemble skewers - Thread skewers through shrimp. If using round skewers, you can use two together to make them easier to flip. Lightly season shrimp with some salt and pepper.

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Make

  1. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat. Clean grates and brush with some oil.
  2. Place shrimp over direct heat. Grill shrimp skewers on both sides, brushing generously with glaze a few times as they cook. If the glaze starts to burn before the shrimp are cooked, move the skewers to indirect heat to keep cooking.
  3. Just before serving, gently toss noodles (some of the dressing will have settled in the bottom of the bowl, so you’ll have to stir it to combine everything together).
  4. Serve skewers with noodles on the side. Add extra Gochujang if you’d like. Enjoy!

Prep

  1. Shrimp - Defrost, rinse, and pat dry.
  2. Make dressing - Grate ginger. Combine with soy sauce, vinegar, toasted sesame oil, sugar, red pepper flakes, and sesame seeds. (Can be done up to 5 days ahead)
  3. Make glaze - Whisk together honey and Gochujang. (Can be done up to 5 days ahead)
  4. Boil noodles - Bring a large pot of water to a boil. Place a bowl of ice water near the stove. Add soba noodles to boiling water and boil according to package directions. Drain noodles and then immediately transfer to bowl of ice water to cool down and stop cooking.
  5. Cucumbers / Lettuce / Tomatoes - Prep as directed and combine.
  6. Dress noodles - When noodles have cooled down, drain off ice water. Toss noodles, cucumbers, lettuce, and tomatoes with dressing. Refrigerate until ready to serve.
  7. Assemble skewers - Thread skewers through shrimp. If using round skewers, you can use two together to make them easier to flip. Lightly season shrimp with some salt and pepper.

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Make

  1. Heat a large grill pan or skillet over medium-high heat. Brush with some cooking oil. Add shrimp skewers and cook on both sides to sear. When shrimp are nearly finished cooking, generously brush on both sides with glaze and continue cooking until done.
  2. Just before serving, gently toss noodles (some of the dressing will have settled in the bottom of the bowl, so you’ll have to stir it to combine everything together).
  3. Serve skewers with noodles on the side. Add extra Gochujang if you’d like. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (40)
Gluten-free (1)
Paleo (2)
Vegetarian (8)

Most Helpful

The soba noodles were not my favorite and I agree it needed more dressing. I left out that lettuce and tomatoes. Being unfamiliar with Korean food, they seemed out of place. I dressed the noodles a few hours before dinner and the little liquid there was got absorbed. Bummer.

By: Alana
Posted: Jun 30, 2021
Diet: Original
1 Helpful

32 reviews

Marinade was too sweet

By: Maria
Posted: Sep 19, 2021
Diet: Original
0 Helpful

Good easy meal. Used whole wheat spaghetti noodles since that's what we had.

By: Julie
Posted: Aug 20, 2021
Diet: Vegetarian
0 Helpful

We loved this when fresh. It didn't make for great leftovers.

By: Nancy
Posted: Aug 18, 2021
Diet: Original
0 Helpful

So Good! I made with zucchini noodles and it turned out really well

By: Kimberly
Posted: Aug 12, 2021
Diet: Paleo
0 Helpful

Love the soba noodle salad especially! I say add the dressing beforehand so it doesn't soak up too much.

By: Marleen
Posted: Aug 06, 2021
Diet: Original
0 Helpful

We don't care for soba, so I served the shrimp with some rice I already had on hand and just left the noodles out of the salad. It was all good, but not really loved by any of us.

By: Tara
Posted: Jul 14, 2021
Diet: Original
0 Helpful