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.

Course Main Course

Cuisine American, Asian

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet

Keyword gochujang, seared shrimp, shrimp, spicy shrimp

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 283kcal

Author Robin Miller

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.

Nutrition