Juicy grilled shrimp with a Korean twist. These BBQ shrimp are marinated in a savory blend of ganjang (Korean soy sauce), mirin, and rice vinegar, then grilled until perfectly charred. Served with a creamy, spicy Kimchi Cocktail Sauce made with Oh Na Mi Kimchi Mayo, Kimchi Ketchup, and Kimchi Sauce: the ultimate summer BBQ bite.

Ingredients (serves 2–4)

For the shrimp

• 500 g shrimp, peeled and deveined
• 3 tbsp ganjang (Korean soy sauce)
• 1½ tbsp mirin (sweet Japanese cooking wine)
• 1 tbsp rice vinegar
• 2 spring onions, finely sliced

For the Korean Kimchi Cocktail Sauce

• 3 tbsp Oh Na Mi Kimchi Mayo
• 2 tbsp Oh Na Mi Kimchi Ketchup
• 1 tbsp Oh Na Mi Kimchi Sauce

Preparation

1. Marinate the shrimp
   In a bowl, combine the ganjang, mirin, and rice vinegar. Add the shrimp and let them marinate for 15–30 minutes so they can absorb all the savory flavors.
2. Prepare the BBQ
   Heat the BBQ until it is hot. Thread the shrimp onto skewers if desired, then grill them until they develop a beautiful color and light char on the outside.
3. Finish the shrimp
   While grilling, brush or drizzle the shrimp with some of the remaining marinade for an extra layer of flavor. Finish with freshly sliced spring onion.
4. Make the Korean Kimchi Cocktail Sauce
   Mix the Oh Na Mi Kimchi Mayo, Kimchi Ketchup, and Kimchi Sauce together until smooth. Adjust the ratio depending on how spicy and tangy you like it.
5. Serve & enjoy
   Serve the grilled shrimp with plenty of Kimchi Cocktail Sauce for dipping. Because when it comes to this sauce… there is no such thing as too much!

Tip: These Korean BBQ shrimp are perfect as a starter, part of a summer BBQ spread, or served alongside grilled vegetables and fresh salads.