Sweet and spicy shrimp that has been marinated and caramelized at home with a Korean flavor. Serve over rice, pasta, or potatoes, or alongside a salad. Add extra sesame seeds as a garnish.
| Prep Time: | 30 mins |
| Cook Time: | 7 mins |
| Additional Time: | 15 mins |
| Total Time: | 52 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup light soy sauce
- 3 scallions, minced, divided
- 3 cloves garlic, minced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon cornstarch
- 1 tablespoon finely minced ginger
- 1 ½ teaspoons mirin
- 1 ½ teaspoons white sugar, or more to taste
- 1 teaspoon red pepper flakes (Optional)
- ½ teaspoon sesame oil
- 1 pound fresh shrimp, peeled and deveined
- ½ tablespoon gochujang (Korean hot pepper paste)
Instructions
- Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
- Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
- Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
- Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.
- Cook’s Note:
- You can use all-purpose flour in place of the corn starch if desired.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 345 mg |
| Dietary Fiber | 2 g |
| Protein | 42 g |
| Saturated Fat | 1 g |
| Sodium | 2586 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Really good flavor! I did add some chicken broth near the end to make the sauce a little more liquid but completely delicious!
Was very good. I didn’t have light Soy Sauce so I used regular. It was WAY WAY to salty.
Spicy goodness!! Nixed the scallions, used ginger paste (IPO minced fresh) and halved the red pepper flakes. Marinated for an hour. This came together beautifully! Served over rice. My husband still found a little spicy but I expected as much. I loved this. Thanks for sharing this awesome recipe!
These didn’t impress me as an appetizer because the glaze was a little sloppy for a finger food. However, they were pretty tasty and I’d eat them over rice as an entree; would probably be a 4-star recipe if served that way.
This was excellent! Spicy but excellent. I did add some sesame oil to the marinade because I love that flavor but this was the only change I made. This is a five star all the way!