Add some gochujang sauce to your next shrimp feast to impress your taste senses. You’ll experience some heat, but the honey also adds a burst of sweetness. The quantity of gochujang used can regulate the level of heat.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 16 ounces uncooked medium shrimp, peeled and deveined
- garlic powder to taste
- salt to taste
- 3 tablespoons gochujang (Korean hot and sweet pepper paste), or to taste
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 3 teaspoons soy sauce
- 1 teaspoon freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1 teaspoon minced fresh ginger root
- 1 ½ tablespoons vegetable oil, or more as needed
- ½ cup water
- 1 teaspoon cornstarch
- 1 teaspoon sesame seeds
- scallions, sliced diagonally, as a garnish
Instructions
- Season both sides of shrimp with garlic powder and salt, and set aside.
- Combine gochujang, honey, sesame oil, soy sauce, lemon juice, garlic, and ginger in a bowl until well combined. Set aside.
- Heat oil in a non-stick skillet over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes, flipping half way through; do not overcook. Remove shrimp from the pan.
- Reduce temperature to low, and add sauce to skillet. Whisk water and cornstarch together in a small bowl to make a slurry. Stir slurry into the sauce until well combined. Keep cooking, stirring constantly, until the sauce starts to slightly thicken, about 1 minute. Add shrimp back into the skillet and stir until coated and just heated through.
- Garnish with sesame seeds and scallions. Serve hot.
- There are many variations of gochujang with different levels of spiciness. I use the hot and sweet sauce version, and it’s still spicy. Whatever gochujang that you use, be sure to taste it and adjust the amount to your taste preference. Feel free to substitute garlic and ginger pastes in the tube (such as Gourmet Garden™).
- I use size 16-20 per pound shrimp, so if you use another size, adjust your cooking time accordingly.
Reviews
Excellent spicy shrimp recipe, I wouldn’t change a thing.
Based on the reviews, I used 1 tablespoon goachujong, 1 tbs other chili paste, 1 tbs coconut milk. It was delicious and easy, it will be part of my meal rotation from now on. Thank you!
I made no changes to the recipe. It was easy and superbly delicious. Will make again and won’t change a thing
Unique flavor, not too spicy!
I’m not sure what went wrong. I use Gojuchang all the time and just found this lacking. Ended up tossing the left over sauce.
I only used one Tablespoon of Gochujang. It was spicy enough!
I added one can of drained pineapple chunks with the sauce. Used the pineapple juice to make my basmati rice. It was delicious. Sweet with some lingering heat.
Simple. Delicious sweet and spicy sauce. Served with some stir fried veggies and rice. Fast filling meal.
This was quick and easy to make, and turned out great. I added tofu cubes, because I like tofu.
This is a sensational recipe. Easy to prepare and super delicious. Our fresh local green “Aussie” prawns made it very special. Thank you
great flavors. super easy. only used 2T of Gochujang and it was still a kicker. will be in the rotation.
Used 1/2 gochujang paste and augmented with steamed broccoli added at end with shrimp.
I make shrimp this way frequently. Quick and easy dish that doesn’t heat the house too much in Phoenix summers. I sometimes mix in Fish, Hoisen & Oyster sauces and a little less Gochujang to create variety.
The sauce was very very good. I can’t wait to try it with chicken and some other proteins. The only change I made was I used one third cup of water instead of one half cup of water and sauce. I like spicy strong flavors and so does my family.
I love all things shrimp, so I loved this recipe. I did make a few adjustments. Knowing how spicy gochujang is I used sweet chili sauce instead. Used chicken broth instead of water and added a little extra as I served this over rice. Delicious!!
We loved this! I have never tried Korean hot sauce, and it is definitely fantastic in this recipe! I used a tsp of cornstarch but only used ¼ c water. My store was out of scallions, so I used green onions instead. This is easy and quick for a weeknight meal and fancy enough for company. I will definitely be making this over and over. Thank you!
This is getting a 4 stars only because I don’t think it translates well to a wide range of heat tolerance audiences. I reduced the gochujang (brand; Huy Fong) to 2 TBLS and my husband was annoyed that I didn’t make a shrimp recipe more heat accommodating. He could only have a few shrimp. Me? I also thought it was hot but enjoyed it! Devoured while drinking lots of water! Served over rice. I also don’t think the water/cornstarch is necessary since the gochujang/honey is thick by itself. I did it! But I don’t think you need to. The sauce will thicken and adhere to the shrimp on its own. I would make again but reduce to either 1/2 or 1 TBLS gochujang so my husband doesn’t get bitter that I’m eating shrimp and he’s not. Thanks lutzflcat!
Really good! Only changes made – used chicken broth instead of water and lime instead of lemon. Loved the spicy sweet heat!