Description
This Spicy Gochujang Shrimp recipe features succulent large shrimp tossed in a flavorful, spicy-sweet Korean gochujang sauce and cooked quickly in a skillet. Ready in just 20 minutes, it’s perfect for a weeknight dinner served over basmati rice or noodles, garnished with fresh green onions for a pop of freshness.
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
For Cooking and Serving
- 1 tbsp oil (for cooking shrimp)
- 2 green onions (chopped, for garnish)
- Cooked basmati rice or noodles (for serving)
Instructions
- Prepare Ingredients: Gather all ingredients to ensure a smooth cooking process and easy access while preparing the dish.
- Make the Sauce: In a medium bowl, whisk together gochujang, soy sauce, honey, lime juice, and sesame oil until well combined to create a balanced, spicy-sweet marinade and sauce.
- Cook the Shrimp: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the shrimp in a single layer, cooking for about 3-4 minutes on each side until they turn pink and opaque, indicating they are properly cooked.
- Add Garlic: During the last minute of cooking, add the minced garlic to the skillet. Stir continuously until the garlic becomes fragrant but not burnt, infusing the shrimp with aromatic flavor.
- Toss with Sauce: Pour the prepared gochujang sauce over the cooked shrimp in the skillet. Stir to coat the shrimp evenly, cooking for an additional minute to let the flavors meld and the sauce thicken slightly.
- Serve: Remove from heat and serve the spicy gochujang shrimp over warm cooked basmati rice or noodles. Garnish with chopped green onions to add a fresh, vibrant touch.
Notes
- Use peeled and deveined shrimp for convenience and better texture.
- Adjust the amount of gochujang to your preferred spiciness level.
- Ensure not to overcook the shrimp as they can turn rubbery quickly.
- Fresh lime juice brightens the sauce; avoid bottled lime juice for best flavor.
- This dish pairs well with steamed vegetables or a light salad to balance the spice.
