CHEFIT: KOREAN BBQ SHRIMP SKEWERS RECIPE

This easy dinner comes together in a matter of minutes. For extra flavorful shrimp, start marinating them in the morning and by dinner time they are ready to grill. Lean protein paired with fiber-rich broccoli slaw make this a filling and healthy dinner. Broccoli slaw is a great side dish because it's ready to eat with a simple dressing or you can sauté it quickly with aromatics. Looking to add in more carbohydrates? Serve this with your favorite grain such as brown rice or quinoa.

Makes 3-4 Servings

INGREDIENTS:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons light soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon gochujang
• 4 cloves minced garlic, divided
• 1 teaspoon ginger, minced
• 2 tablespoons lemon juice
• 1 bag of broccoli slaw
• 1 tablespoon olive oil
• 2 scallions, green and white parts separated and thinly sliced 
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon kosher salt

PREPARATION:

Place shrimp in a shallow baking dish and add soy sauce, sesame oil, gochujang, half the minced garlic, ginger, and lemon juice. Thoroughly mix the shrimp with the marinade and let it sit at least 30 minutes in the refrigerator or up to 8 hours. 

Preheat grill over medium-high heat. Skewer shrimp and grill for 2-3 minutes per side. 

Make sautéed broccoli slaw by adding olive oil to a preheated pan over medium-high heat. Once oil is hot, add the other half of the garlic, red chili flakes, and white parts of the scallions. Cook for 30 seconds until fragrant, careful not to burn the garlic. Add broccoli slaw to the pan and sauté for 2-3 minutes until slightly softened. 

To serve, place shrimp skewers on top of sautéed broccoli slaw and enjoy.