Kewpie Chili Shrimp

This is so easy and the flavors are an umami bomb.

I read about the gochujang on Two Sleevers and thought oh gosh I have to try this. So I did what I do and clicked on the link and ordered it. As soon as I got it, I opened the bucket and tasted. The flavor is so good…slightly sweet, pretty spicy, lots of umami.

I wanted to blend it with something sweet so I added Sweet Chili Sauce and a little bit of seasoned rice vinegar to add just a bit of tang. I had been reading for quite a while about the wonders of Kewpie Mayonnaise and how much flavor it adds to dishes and the huge pow of umami it gives, so I went ahead and added some of that.

Mix together 1/3 cup each of the Kewpie mayonnaise and chili sauce. Add 3 tablespoons gochujang and 4 tablespoons rice wine vinegar.

Reserve 1/4 cup of the sauce for dipping and add the shrimp to the sauce (about 2 pounds). I got the shrimp off the back of a truck from Fabian Seafood. I kid but it truly is off the back of a truck, and their shrimp is so fresh and incredible. If you live in the midwest, get on their mailing list and they’ll send you a postcard. It’s a fantastic little operation.

Let the shrimp marinate for about an hour.

Skewer them.

And grill for just a few minutes until done. These were outstanding!! My husband made another recipe (there was a pound of shrimp left) but everybody ate these (even my husband).

I also cooked some broccoli in a pan using the sauce that I had marinated the shrimp in and that was fantastic as well! The kids loved it (which is saying A LOT about that sauce!)

IF YOU LIKE THIS RECIPE YOU’LL ALSO LIKE:

• Philips Pasta Maker Cheesy Crab Ravioli
• Supper Club Lobster Macaroni and Cheese
• Philips Pasta Maker Squid Ink Pasta
• Philips Pasta Maker Shrimp and Scallop Scampi
• Nana’s Sauce

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Kewpie Chili Shrimp

Major face punch of umami! Kewpie Chili Shrimp

Prep Time15 minutes mins

Cook Time5 minutes mins

Course: Main Course

Cuisine: American

Servings: 4

Ingredients

• 2 pounds shrimp de-veined and peeled
• 1/3 cup Kewpie Mayonnaise
• 1/3 cup Mae Ploy Sweet Chili Sauce
• 3 tablespoons gochujang
• 4 tablespoons seasoned rice vinegar

Instructions

• Mix sauce ingredients. Retain 1/4 cup for dipping after shrimp is cooked. Marinate shrimp in the remaining sauce for about an hour. Skewer shrimp and grill lightly. Serve with dipping sauce.