This Sweet and Spicy Gochujang Shrimp is a flavor bomb! Juicy shrimp get coated in a sticky sauce made from gochujang, honey, and garlic, giving each bite a zesty kick that you’ll love.
Pair it with rice or veggies for a meal that feels fancy but is super easy to whip up. Trust me, your taste buds will be doing a happy dance! 💃
Key Ingredients & Substitutions
Shrimp: I prefer large shrimp for this dish because they hold up well and are satisfying to eat. If fresh shrimp aren’t available, frozen shrimp work just fine! Just be sure to thaw them completely before cooking.
Gochujang: This Korean red chili paste is the star of the dish. If you can’t find gochujang, a mix of miso paste, chili powder, and a touch of honey can mimic the sweetness and spice.
Honey: While honey adds a lovely sweetness, you can substitute it with maple syrup or agave nectar if you want a vegan option. Brown sugar also works great for that caramelized flavor.
Rice Vinegar: This ingredient adds a nice tang. If you don’t have rice vinegar, use apple cider vinegar or lemon juice instead. Just keep the amount small to prevent overpowering the sauce.
What’s the Best Way to Cook Shrimp Without Overcooking?
Cooking shrimp perfectly can be tricky; overcooked shrimp can turn rubbery. Here are some tips to ensure they stay juicy:
- Always start with dry shrimp for a nice sear.
- Cook them in a single layer and avoid overcrowding the pan. This helps them cook evenly.
- Look for that vibrant pink color and a slight curl to know they’re done. Usually, this takes 1-2 minutes per side.
- Remember, shrimp will continue cooking a little after being removed from the heat, so it’s okay to take them out just before they’re fully cooked!
Sweet and Spicy Gochujang Shrimp
Ingredients You’ll Need:
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined (tails on or off as preferred)
- For the Sauce:
- 2 tablespoons vegetable oil (or any neutral cooking oil)
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon rice vinegar (optional, for a slight tang)
- 1/2 teaspoon freshly ground black pepper
- For the Garnish:
- 1 teaspoon toasted sesame seeds
- 2 green onions, thinly sliced (for garnish)
How Much Time Will You Need?
This dish is quick and easy to prepare! You’ll need about 10-15 minutes in total: 5 minutes for prep and around 10 minutes for cooking. Perfect for a weeknight meal when you want something delicious without spending hours in the kitchen!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by patting the shrimp dry using paper towels. This step is important because it helps the shrimp get a nice, golden sear when cooked. You want them to be as dry as possible!
2. Make the Sauce:
In a small bowl, whisk together the gochujang, honey, soy sauce, minced garlic, rice vinegar (if you’re using it), and the freshly ground black pepper. Mix until everything is smooth and well combined. This sticky sauce is what gives the shrimp that sweet and spicy kick!
3. Cook the Shrimp:
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Cook for about 1-2 minutes on each side until they turn a lovely pink color and are cooked through. Once done, remove the shrimp from the skillet and set them aside.
4. Make the Glaze:
Reduce the heat to medium and pour the sauce you just made into the same skillet. Cook the sauce for about 1-2 minutes until it becomes bubbly and slightly thickened. This allows all those amazing flavors to meld together!
5. Combine Shrimp and Sauce:
Next, return the cooked shrimp to the skillet. Toss them gently to ensure every piece is evenly coated in the sauce. Allow them to cook together for another 1-2 minutes—this lets the shrimp absorb all that delicious flavor!
6. Serve:
Now, it’s time to serve! Remove the skillet from heat. Sprinkle the toasted sesame seeds and sliced green onions over the shrimp to give it that lovely garnish and crunch.
7. Enjoy:
Serve the Sweet and Spicy Gochujang Shrimp immediately. It goes wonderfully with steamed rice or your favorite veggies! Enjoy each flavorful bite!
This dish will make your taste buds dance with joy! The perfect blend of sweet, spicy, and savory flavors will leave you craving more. Enjoy your cooking adventure!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just make sure the shrimp are completely thawed before cooking. You can thaw them overnight in the refrigerator or quickly in a sealed plastic bag submerged in cold water. Pat them dry before cooking to achieve a nice sear.
What Can I Substitute for Gochujang?
If you can’t find gochujang, a mix of miso paste and chili powder along with a bit of honey can work as a substitute. Keep in mind that the flavor will be a bit different, but it will still provide that sweet and spicy kick!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm them gently in a pan over low heat, adding a splash of water or broth if needed to keep the shrimp from drying out.
Can I Make This Dish Ahead of Time?
You can prepare the sauce in advance and refrigerate it for a few days. Just cook the shrimp fresh when you’re ready to serve for the best texture and flavor!
