Sweet and Spicy Shrimp Skewers
with Korean-style japchae noodles
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: You don’t need much lettuce for the 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.
Smarts: You don’t need much lettuce for the 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.
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Ingredients
Sweet and Spicy Shrimp Skewers:
- Shrimp, peeled and deveined - 1 lb
- Honey - 2 Tbsp
- Hot sauce, any type - 2 tsp
- Skewers, bamboo or metal - 8
Korean-Style Japchae Noodles:
- Ginger, fresh - 1 tsp , grated
- Bragg's / coconut aminos - 1 Tbsp
- Vinegar, rice - 1 Tbsp
- Oil, toasted sesame - 1 Tbsp
- Red pepper flakes (opt) - 1/2 tsp
- Sesame seeds, white - 1 tsp
- Japchae noodles - 4 oz (sometimes called glass noodles or sweet potato noodles)
- Cucumbers - 8 oz , diced
- Lettuce, romaine - 1/2 heart , finely chopped
- Tomatoes, medium - 1 , thinly sliced
Choose Cooking Method
Prep
- Shrimp - (If prepping right before cooking, get grill heating before continuing with prep.) Defrost, rinse, and pat dry.
- Make dressing - Grate ginger. Combine with aminos, vinegar, toasted sesame oil, red pepper flakes, and sesame seeds. (Can be done up to 5 days ahead)
- Make glaze - Whisk together honey and hot sauce. (Can be done up to 5 days ahead)
- Skewers - If using wooden skewers, soak in water for 15 minutes to prevent burning.
- Boil noodles - Bring a large pot of water to a boil. Add noodles to boiling water and boil according to package directions. Drain noodles.
- Cucumbers / Lettuce / Tomatoes - Prep as directed and combine.
- Dress noodles - Toss noodles, cucumbers, lettuce, and tomatoes, with dressing. Refrigerate until ready to serve.
- 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
- 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.
- 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.
- 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).
- Serve skewers with noodles on the side. Add extra hot sauce if you’d like. Enjoy!
Prep
- Shrimp - Defrost, rinse, and pat dry.
- Make dressing - Grate ginger. Combine with aminos, vinegar, toasted sesame oil, red pepper flakes, and sesame seeds. (Can be done up to 5 days ahead)
- Make glaze - Whisk together honey and hot sauce. (Can be done up to 5 days ahead)
- Boil noodles - Bring a large pot of water to a boil. Add noodles to boiling water and boil according to package directions. Drain noodles.
- Cucumbers / Lettuce / Tomatoes - Prep as directed and combine.
- Dress noodles - Toss noodles, cucumbers, lettuce, and tomatoes, with dressing. Refrigerate until ready to serve.
- 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
- 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.
- 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).
- Serve skewers with noodles on the side. Add extra hot sauce if you’d like. Enjoy!
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