Description
Experience the bold and spicy flavors of Korean cuisine with this quick and easy Spicy Gochujang Shrimp recipe. Perfectly cooked shrimp are tossed in a savory, sweet, and tangy gochujang sauce, finished with fresh garlic and garnished with green onions. Served over steamed basmati rice or noodles, this vibrant dish comes together in just 20 minutes, making it ideal for busy weeknight dinners or casual gatherings.
Ingredients
Scale
Shrimp and Marinade
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp gochujang (Korean chili paste)
- 3 cloves garlic (minced)
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp sesame oil
Cooking
- 1 tbsp cooking oil (such as vegetable or canola oil)
Garnish and Serving
- 2 green onions (chopped, for garnish)
- Cooked basmati rice or noodles (for serving)
Instructions
- Prepare Ingredients: Gather and prepare all ingredients to ensure a smooth cooking process, including peeling and deveining the shrimp, mincing garlic, and chopping green onions.
- Mix Sauce: In a medium bowl, whisk together gochujang, low-sodium soy sauce, honey, freshly squeezed lime juice, and sesame oil until fully combined to create a balanced and flavorful sauce.
- Cook Shrimp: Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for about 3-4 minutes on each side, until they turn pink and opaque, indicating they are cooked through.
- Add Garlic: During the last minute of cooking, add the minced garlic to the skillet. Stir frequently until the garlic becomes fragrant without burning, enhancing the dish’s aroma and flavor.
- Coat Shrimp with Sauce: Pour the prepared gochujang sauce over the shrimp in the skillet. Toss and cook for an additional minute to ensure the shrimp are fully coated and the sauce is heated through.
- Serve: Remove from heat and transfer the shrimp to plates or bowls over cooked basmati rice or noodles. Garnish generously with chopped green onions to add a fresh contrast and vibrant color. Serve immediately for best taste.
Notes
- Make sure not to overcook the shrimp to keep them tender and juicy.
- If you prefer a milder dish, reduce the amount of gochujang or add a bit more honey to balance the heat.
- This recipe works well with other proteins like chicken or tofu if you want a variation.
- For a gluten-free version, use tamari instead of soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
