This Gochujang Honey Shrimp dish is a tasty treat that mixes sweet and spicy flavors just right. The shrimp is coated in a delicious gochujang sauce that brings a kick!
Cooking this is a breeze—I just toss the shrimp in the sauce and sauté them up. It’s perfect for a quick weeknight dinner, and it always gets me smiling! 😄
Key Ingredients & Substitutions
Shrimp: I recommend using large shrimp for this recipe. If you prefer other proteins, try chicken or tofu. Just adjust the cooking time accordingly!
Gochujang: This sweet and spicy Korean chili paste adds depth. If you can’t find it, a mix of red pepper flakes and miso can work, though it won’t be quite the same.
Honey: It offers sweetness that balances the heat. For a vegan option, try maple syrup or agave nectar, which also works great!
Rice Vinegar: This adds a nice tang. If you’re out, apple cider vinegar or white vinegar can be good substitutes, but use a little less, as they can be more potent.
Spicy Mayo: If you want a kick, the spicy mayo is a must! You can use plain yogurt mixed with sriracha as a healthier alternative.
How Do I Cook the Shrimp Perfectly?
Cooking shrimp correctly ensures they are juicy and tender. Here’s how to achieve that:
- Start by heating the oil in your skillet over medium-high heat. This lets the shrimp sear properly.
- Cook the shrimp in a single layer for about 2 minutes on each side. They should turn pink and opaque when done.
- Don’t overcrowd the pan—cook in batches if needed for the best sear.
If you follow these tips, your shrimp will come out delicious every time! Enjoy your cooking! 😊
Gochujang Honey Shrimp
Ingredients You’ll Need:
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp vegetable oil
For the Sauce:
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
- 1 tbsp water (optional, to thin sauce)
For Serving:
- 1 cup cooked white rice
- 1/2 cup cucumber slices (optional, for garnish)
- 1/2 cup shredded cabbage or coleslaw mix (optional, for serving)
- 2 green onions, thinly sliced, for garnish
- 1 tbsp toasted sesame seeds, for garnish
For the Spicy Mayo (Optional):
- 1/4 cup mayonnaise
- 1 tsp gochujang
- 1 tsp lemon juice or rice vinegar
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 10 minutes to cook, for a total of around 20 minutes. Perfect for a quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and water if you prefer a thinner sauce. Set this tasty mixture aside. It will add a wonderful flavor to the shrimp!
2. Cook the Shrimp:
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook for about 2 minutes on each side until they turn pink and are just cooked through. Don’t crowd the pan; if needed, cook in batches!
3. Glaze the Shrimp:
After the shrimp is cooked, pour the gochujang honey sauce over them and stir to coat evenly. Let it cook for another 1-2 minutes until the shrimp are beautifully glazed and the sauce thickens slightly. This step is where all the magic happens!
4. Prepare the Spicy Mayo:
If you want, mix the mayonnaise with gochujang and lemon juice in a small bowl to create a delightful spicy mayo. It’s great for dipping or drizzling!
5. Serve and Enjoy!
Serve the shrimp over a bed of cooked white rice. Add dollops of the spicy mayo on the side. Garnish with sliced cucumbers, shredded cabbage, green onions, and toasted sesame seeds for that extra crunch. Enjoy your delicious meal right away!
This dish beautifully combines the sweet warmth of honey with the spicy kick of gochujang. With fresh garnishes and spicy mayo, you’re in for a flavorful delight!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. The best way is to leave them in the refrigerator overnight or run them under cold water in a sealed bag for a quick thaw.
What Can I Substitute for Gochujang?
If you don’t have gochujang, you can try a mix of red pepper flakes and a little miso paste for a similar flavor profile. However, it won’t be the exact same but will add a nice spice!
Can I Make This Dish Ahead of Time?
Yes! You can prepare the sauce and cook the shrimp up to a day in advance. Simply store them in an airtight container in the fridge. When you’re ready to eat, just reheat on the stovetop until warmed through.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them on the stove or in the microwave, adding a splash of water if needed to keep the shrimp moist.
