Description
This Sweet & Spicy Gochujang Shrimp recipe delivers a vibrant blend of smoky, sweet, and tangy flavors in just 20 minutes. Perfectly seared shrimp coated in a glossy gochujang-based sauce offers a quick and delicious meal, garnished with nutty sesame seeds, fresh green onions, and a bright lime finish. Ideal for a flavorful weeknight dinner that’s easy to prepare and sure to impress.
Ingredients
Scale
Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil or neutral oil
- Salt and pepper, to taste
Sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp honey (or maple syrup)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger (optional)
- 1–2 tsp water (to thin sauce, if needed)
Garnish
- Sesame seeds
- Sliced green onions
- Lime wedges
Instructions
- Prepare the shrimp: Pat the shrimp dry thoroughly with paper towels to remove excess moisture. Lightly season both sides with salt and pepper to enhance flavor during cooking.
- Make the sauce: In a small bowl, whisk together gochujang, honey (or maple syrup), soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger (if using). Add 1 to 2 teaspoons of water to the mixture if the sauce needs thinning for easier coating later.
- Cook the shrimp: Heat olive or neutral oil in a large skillet over medium-high heat. Once hot, add shrimp in a single layer to ensure even searing. Cook the shrimp for 1 to 2 minutes on each side until they turn pink and develop a light sear, signaling they are nearly cooked through.
- Add and simmer with sauce: Reduce the heat to medium and pour in the prepared gochujang sauce. Toss the shrimp to coat evenly, then let everything simmer together for 1 to 2 minutes until the sauce thickens to a glossy finish, thoroughly enveloping the shrimp.
- Garnish and serve: Remove the skillet from heat. Garnish the shrimp generously with sesame seeds, sliced green onions, and squeeze fresh lime wedges over the top for a bright, fresh contrast. Serve immediately while hot and flavorful.
Notes
- To make this recipe gluten-free, use gluten-free soy sauce or tamari.
- Maple syrup is a great vegan substitute for honey.
- Adjust the amount of gochujang to control spiciness based on your preference.
- Fresh ginger is optional but adds a lovely aromatic note.
- If the sauce becomes too thick, add a teaspoon of water to loosen it up during cooking.
- This dish pairs well with steamed rice or a fresh green salad.
