I don’t usually buy meats frozen and try to buy them fresh, meaning I’m going to the grocery store more often than I’d like. But, I do almost always stock up on frozen raw shrimp (by the bulk from Costco!). It is also one of the few things I can buy at Costco for our small family of two.
The frozen stashed away shrimp comes in super handy when I’m feeling a bit lazy but still want some protein, and no take out! Of course then, whose recipes are easier than Baek Jong Won’s? Yeah, not many else. So, I made Baek Jong Won’s chili shrimp “box”. Not in a box today but it’s a concept that had gotten popular a few years ago with the trendy food trucks popping up. Grilled and skewered shrimps were served on top of rice in a brown wooden take-out box.
This is super simple grilled shrimp recipe that’s just a bit sweet with a hint spice that’s saucy enough to mix with a bowl of warm white rice. No other side dishes necessary and no real garnishing! No need to take out the cutting board today! This should take no more than 15 minutes! Winning on a weekday night. But, if you’re feeling fancy, I’m sure you can be creative about the toppings and add-ins because of it’s forgiving ways.
- 15 medium to large raw shrimps, deveined and tails off
- 1 Tbsp Minced garlic
- 3 Tbsp oil
*Quick Shrimp Seasoning (Optional)
- 1 Tbsp mirin
- Shake of salt and ground black pepper
- 1 Tbsp Korean red chili powder flakes (gochugaru)
- 2 Tbsp ketchup
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 3 Tbsp water
- 1 Tbsp butter
1. Wash the shrimp in running water. Peel and devein shrimp; remove the black strip that runs through the back of the shrimp. (The Kitchen provides great details, if needed). Or buy peeled and deveined frozen raw shrimp like I did!
*Remove the tails, if you please. I did because I can be lazy while eating but they look nicer if you keep the tail on!
*Optional step: Quick Shrimp Pre-Cooking Seasoning
2. In a medium sized bowl, place the cleaned shrimp. Add in the mirin and a shake of salt and pepper. Set aside for just a few min while the sauce is made.
*Not required, but I always like to pre-season my meat or seafood.
3. Sauce: In a small bowl, add in all of the ingredients and combine!
*Baek Jong Won directly adds the individual sauce ingredients into the frypan (one less bowl to wash!). I like to pre-combine the sauce in a small bowl. Shrimp cooks quickly in just a few minutes and I don’t like to be rushed to pour in all the individual sauce ingredients while the shrimp is cooking but do as you please! End result should be the same!
4. Heat a medium sized frypan on medium heat, add in the minced garlic and stir-fry for about 1 minute. Throw in the shrimp and cook for about 30 seconds. Add in the sauce mixture into the frypan.
5. The sauce here will be very thick. Add in about 3 Tbsp of water to loosen the sauce. (Add in more water if the sauce reduces too much or is too salty).
6. Last, add in the butter! Toss the shrimp around in the frypan until the butter has melted through, the sauce has reduced slightly and the shrimp is pink. (By this time, you may not be able to see the shrimp color! Shrimp will usually cook within 4-5 minutes.)
7. Enjoy! Top the shrimp on to a bowl (or box) of warm rice!