Description
A quick and flavorful Korean-inspired Spicy Gochujang Shrimp recipe featuring tender shrimp marinated in a spicy, sweet, and savory gochujang sauce, then pan-seared to perfection. Perfect for a weeknight dinner served over rice, noodles, or in lettuce wraps.
Ingredients
Scale
Marinade
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic (minced)
- 1 teaspoon rice vinegar
- 1 teaspoon grated fresh ginger
Main
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon vegetable oil
- 1 green onion (sliced)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Prepare the marinade: In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, honey, minced garlic, rice vinegar, and grated fresh ginger until well combined to create a smooth marinade.
- Marinate the shrimp: Add the peeled and deveined shrimp to the marinade and toss to fully coat each piece. Cover and refrigerate for 15–20 minutes to allow the flavors to infuse the shrimp.
- Cook the shrimp: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer, ensuring they aren’t overcrowded, and cook for 2–3 minutes on each side until the shrimp turn pink and are cooked through.
- Garnish and serve: Remove the skillet from heat, transfer the shrimp to a serving dish, and garnish with sliced green onions and sesame seeds. Serve immediately over jasmine rice, noodles, or wrapped in fresh lettuce leaves.
Notes
- Adjust the amount of gochujang depending on your preferred spice level.
- For a deeper flavor, marinate the shrimp for up to 1 hour but no longer to avoid a mushy texture.
- This dish pairs beautifully with steamed jasmine rice or crisp pickled vegetables to balance the heat.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210
- Sugar: 4g
- Sodium: 690mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 180mg
