Description
Sweet and Spicy Gochujang Shrimp is a bold and flavorful Korean-inspired dish featuring tender shrimp coated in a sticky, savory-sweet sauce made from gochujang, soy sauce, honey, and aromatic spices. Ready in just minutes, it’s perfect served over rice, noodles, or wrapped in crisp lettuce for a satisfying meal with a spicy kick.
Ingredients
Scale
Shrimp and Sauce
- 1 lb large shrimp (peeled and deveined)
- 1 tbsp vegetable oil
- 2 cloves garlic (minced)
- 1 tsp ginger (grated)
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp black pepper
Garnish
- 1 green onion (sliced)
- 1 tsp sesame seeds (for garnish)
Instructions
- Prepare the sauce. In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, and black pepper until fully combined. Set aside.
- Sauté aromatics. Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant and golden.
- Cook the shrimp. Add the peeled and deveined shrimp to the skillet and cook each side for 2–3 minutes until the shrimp turn pink and opaque, signaling they are cooked through.
- Add the sauce. Pour the prepared sauce over the cooked shrimp and toss to coat evenly. Let the mixture simmer for 1–2 minutes until the sauce thickens slightly and becomes sticky.
- Finish and serve. Remove the skillet from heat. Sprinkle the dish with sliced green onions and sesame seeds for garnish. Serve hot over steamed rice, noodles, or wrapped in lettuce leaves.
Notes
- Adjust the amount of gochujang according to your preferred spice level.
- Serve with steamed rice or quinoa for a hearty meal or use lettuce wraps for a lower-carb option.
- You can substitute honey with maple syrup for a vegan variation.
- Ensure shrimp are peeled and deveined for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
