Sweet and spicy grilled shrimp is a five-ingredient, 30-minute meal

Sometimes, developing recipes takes a lot of work. When coming up with my take on widely known and well-loved dishes, such as Spaghetti Aglio e Olio or Italian Beef Sandwiches, I do lots of research before I ever head into the kitchen to test (and sometimes retest) recipes. Other times, I have a clear vision in my head and everything just falls into place. That’s the case with these Grilled Shrimp With Gochujang and Honey.

In those cases, the hard part comes when I sit to write this column each week, trying to come up with something informative and insightful to say. There is no lengthy origin story with which to regale you. There aren’t any personal memories or anecdotes to share. I often find myself racking my brain, grasping for the words to convince you that this dish is worthy of your time, money and effort. I’m tempted to type, “It’s good - trust me!” and call it a day.

Then I remember that many of you do. I recall the emails and comments you share about how much your family loves a recipe of mine, how I taught you something useful or how I was able to bring back a fond memory. It’s easy to get stuck in my own head, as that’s where I’m needed to dream up ideas. But hearing from readers helps bring me back to the real world in that I’m able to impact so many lives - even if it’s about something as small as what to make for dinner one night.

For tonight, let dinner start by grabbing a jar or tub of gochujang. The Korean fermented soybean and chile pepper paste had been on my mind ever since I wrote about it at the beginning of the year. Full of funk, salt, umami and spice with just a hint of sweetness, gochujang is a marvelously complex ingredient that can serve as a flavor bomb. As such, you don’t need much else to end up with a delicious dish whenever it’s around. In this case, five ingredients total, three of which are in the recipe’s name, will do the trick.

Honey combines with the gochujang to play into the spicy-sweet flavor combo, and oil adjusts the consistency. This quick concoction would work great with just about any protein, but a seafood craving led me to shrimp.

When grilling, opt for larger shrimp, because they can better withstand the heat and are less likely to overcook. Buying them peeled and deveined is a great time saver, but purchasing them with the shell on is an easy way to know your shrimp are free of sodium tripolyphosphate, which causes them to absorb water and thus can affect their texture and how they cook. Plus, you can save the shells to make shrimp stock.

After you toss them in the gochujang-honey mixture, thread the shrimp on skewers and throw them on a grill pan or outside on the grill. (Skewers aren’t necessary for grill pans because there’s no grate for the shrimp to fall through, but I still recommend using them to make it easier to flip the crustaceans.) A squeeze of fresh lime juice as they’re hot off the grill serves as the finishing touch.

Succulent shrimp, complex spice, floral sweetness and fruity acidity. This recipe proves that you can achieve big flavor with just a handful of ingredients. It’s good - trust me!

Grilled Shrimp With Gochujang and Honey

Gochujang, a Korean fermented chile paste, and honey add a complex spicy-sweet flavor to these grilled shrimp. A squeeze of fresh lime juice before serving adds a bright layer of fruity acidity. Serve with grilled vegetables or a salad, and a side of rice or some crusty bread, for a full meal.

Read here for more ideas on how to use gochujang. If you want to peel and devein your own shrimp, check out this visual guide.

Make ahead: You will need eight (8- to 10-inch) wooden or metal skewers. If using wooden skewers, soak them in water for 20 minutes.

Storage: Refrigerate for up to 3 days.

Where to buy: Gochujang can be found in well-stocked supermarkets, Asian markets or online.

¼ cup gochujang

2 tablespoons honey

2 tablespoons neutral oil, such as peanut or vegetable, plus more for brushing

1½ pounds jumbo (16-20 count) shrimp, peeled and deveined

lime wedges, for serving

In a medium bowl, whisk together the gochujang, honey and oil until combined. Add the shrimp and toss to evenly coat. Thread 3 to 4 shrimp onto each skewer, and place the skewers on a platter or sheet pan.

Place a platter or sheet pan near the stove. Preheat a grill pan over medium-high heat (if you want to use an outdoor grill, see Variations). Lightly brush the grill pan with oil. Working in batches as needed, cook the shrimp until they are no longer translucent and take on nice grill marks, 3 to 4 minutes per side. Transfer the shrimp to the platter or sheet pan, and repeat with the remaining shrimp, if needed. Serve hot, with lime wedges on the side.

Substitutions: For the honey, use agave, maple syrup, sugar or another sweetener. For the shrimp, use chicken or tofu cut into thin strips or bite-size pieces.

Variations: If using an outdoor grill, make preheating it your first step. To prepare the grill: If using a gas grill, set it to 375 to 400 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it and, when the coals are red hot, pour them into the grill. Add more charcoal. When all the coals have ashed over and are gray but still very hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer or test the heat by holding your hand, palm down, about 5 inches from the grill. If you can hold it there for four to five seconds, the heat should be at medium heat, or 375 to 400 degrees.) If using charcoal, this dish may take about 15 minutes longer to prepare.

Serves 4 (makes 8 skewers)

Nutrition per serving (2 skewers): 281 calories, 19g carbohydrates, 274mg cholesterol, 8g fat, 1g fiber, 35g protein, 1g saturated fat, 553mg sodium, 14g sugar

– From staff writer Aaron Hutcherson