🦐 Air-Fried Gochujang Glazed Shrimp Skewers 🇰🇷

An exceptional dinner that replaces standard breading or heavy marinades with a vibrant, complex sweet-and-spicy Korean chili lacquer. By threading plump, dry shrimp onto skewers and hitting them with an immediate maximum thermal blast, the high-velocity convection air rapidly sears the seafood, locking in its natural sweetness. Brushed with a dense, fermented gochujang paste reduction, the glaze caramelizes instantly under the heat currents to form a sticky, savory crust with beautifully charred edges.

• ⏱️ Prep Time: 10 minutes

• 🍳 Cook Time: 6 minutes

• 🍽️ Servings: 2 servings (makes 4 skewers)

🛒 Ingredients

• 12–14 large raw shrimp (peeled, deveined, patted completely dry) 🦐

• 1 small zucchini (sliced into 1/2-inch thick half-moons) 🥒

• 1 tablespoon neutral cooking oil 🛢️

• The Umami Lacquer: 🥣 2 tablespoons Gochujang (Korean chili paste), 1 tablespoon honey or maple syrup, 1 tablespoon low-sodium soy sauce, 1 clove minced garlic, and 1 teaspoon toasted sesame oil. 🧄

• The Finish: Toasted white sesame seeds and finely sliced scallions. 🌱