Sweet and Spicy Gochujang Shrimp
These pan-seared shrimp are slightly crispy, totally juicy, and each plump bite is glazed with a sweet, savory, and nutty blend of gochujang, soy sauce, brown sugar, and sesame. There’s an undeniable amount of flavor here, and the dish is ready in 20 minutes max.
Gochujang gives this sauce so much flavor! Gochujang in a popular Korean condiment made with glutinous (sticky) rice, fermented soybeans, red chilies, and sometimes sweeteners. It’s thick, salty, savory, sweet, and spicy. It’s also super concentrated, so a little goes a long way. Gochujang adds incredible depth of flavor to so many dishes, and it’s spectacular in this sauce.
You can make this dish as spicy as you want. The recipe call for 2 tablespoons gochujang paste, but you can add a little more if you like things super fiery! You can also serve the dish with hot sauce on the side (sriracha would compliment the dish nicely).
How should you serve your gochujang shrimp? I suggest you serve the shrimp and sauce over rice, Asian noodles, or your favorite grain. I served our shrimp over fluffy jasmine rice. You can also serve the shrimp in lettuce leaves.
This gluten-free dish is super healthy! There’s virtually zero fat in the sauce, and the oil used to sear the shrimp adds a satiny richness to the final dish.
Sweet and Spicy Gochujang Shrimp
Ingredients
- 1/2 cup water
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1/3 cup plus 1 tablespoon cornstarch, divided
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 teaspoon onion powder
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 green onions, sliced or chopped for serving
Instructions
- In a medium bowl, whisk together the water, gochujang, soy sauce, brown sugar, sesame oil, garlic, and 1 tablespoon of the cornstarch. Set aside.
- In a second bowl, combine the shrimp, remaining 1/3 cup cornstarch, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat the shrimp well.
- Heat the oil in a large skillet over medium-high heat. Add shrimp in a single layer (work in batches if necessary). When the bottom of the shrimp are golden brown, flip and cook the second side until golden brown. Return all the shrimp to the skillet, add the sauce and simmer for 1 to 2 minutes, until the shrimp are opaque and the sauce thickens.
- Top with green onions and serve.