the Breville Test Kitchen
Air-Fried Cedar Plank Gochujang Shrimp
If you haven’t met Gochujang, it’s quite the charmer! A spicy, sweet, savory paste that is a staple in Korean cooking and adds pzazz to the simplest of ingredients. We’ve paired it with shrimp and air-fried on a cedar plank. Serve with your favorite noodles, steamed rice or in a taco with some whisper-thin slaw and fiery chopped chili.
1 hr 25 mins total time
15 mins active time
Easy
Serves 2
Ingredients
Measurements:
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¼ cup (1¾ oz) gochujang (Korean fermented red chili paste)
2 tbsp (1½ oz) honey
2 cloves garlicfinely grated
1 tbsp finely grated ginger
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp kosher salt
13¼ oz large raw peeled shrimpdeveined
3 green onionscut into 2-inch lengths
2 large red chili pepperssliced
Lime wedgesto serve
Instructions
- 1Place the cedar plank in the roasting pan and cover with cold water. Place a heavy bowl on top to keep the plank submerged and allow to soak for approximately 1 hour, or up to 4 hours. Meanwhile, marinate the shrimp.
- 2Place the gochujang, honey, garlic, ginger, vinegar, sesame oil and salt in a bowl and whisk to combine. Add the shrimp and stir to coat. Cover and refrigerator for 1 hour.
- 3Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 375°F, for 8 minutes and press Start to preheat. Meanwhile, continue to the next step.
- 4Drain the water from the pan and return the plank to the pan. Place the shrimp in a single layer on the plank. Place the green onions and chili in the bowl with the marinade and stir to coat, then place on the plank.
- 5Once preheated, place the pan in the oven and cook for 8 minutes.
- 6The shrimp should be opaque and just cooked through. If not, cook for a few more minutes.
- 7Squeeze over some fresh lime juice and serve.
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