Sweet & Sour Shrimp Skewers
This recipe is choose-your-adventure style—you can opt for the grill or the oven, depending on how you like to cook. The shrimp quickly sears, and then you simply brush with the Momofuku Sweet & Sour Sauce. It’s the perfect skewer for your rice or noodle bowl, but it would also be delicious served over a salad when you want a lighter meal.
Serves 4.
what you'll need
INGREDIENTS
- 1 pound shrimp, peeled and deveined
- olive oil
- Kosher salt
- ½ cup Momofuku Sweet & Sour Sauce
- scallions, green parts-only, thinly sliced
- sesame seeds
Directions
To prepare on grill:
Preheat a grill to medium-high heat (about 425–450°F) and lightly oil the grates.
Toss the shrimp with 1 tablespoon of olive oil and season with Kosher salt, then arrange on skewers—you should have about 4 skewers, depending on the size of your shrimp.
Grill for about 2 minutes, until the shrimp release easily from the grates and have begun to turn pink. Flip and continue grilling for another 1–2 minutes, until cooked through. Transfer to a platter.
Brush generously with Momofuku Sweet & Sour Sauce, then top with sliced scallions and sesame seeds.
Serve with Momofuku Sweet & Spicy or Tingly Chili Noodles.
To prepare in oven:
Turn your broiler on high and position your oven rack in the second slot from the top, about 6 inches away from the broiler.
Toss shrimp with 1 tablespoon of olive oil and season with Kosher salt, then arrange on skewers—you should have about 4 skewers, depending on the size of your shrimp. Arrange on a sheet pan, and place under the broiler for about 2–3 minutes, until they have turned pink on one side. Flip the skewers and broil for another 1–2 minutes, until the shrimp are cooked through. Remove from the oven.
Brush generously with Momofuku Sweet & Sour Sauce, then top with sliced scallions and sesame seeds.
Serve with Momofuku Sweet & Spicy or Tingly Chili Noodles.
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