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Sweet & Spicy Gochujang Shrimp

Savory Sweet & Spicy Gochujang Shrimp in Just 20 Minutes

A quick and delicious Sweet & Spicy Gochujang Shrimp recipe that transforms weeknight dinners into culinary adventures.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound large shrimp (21-25 count) Ensure they are completely thawed and dried.
  • 2 tablespoons cornstarch Creates a crispy coating.
  • 1 teaspoon salt Enhances flavor.
  • 1 teaspoon smoked paprika Optional; adds depth.
  • 1/2 teaspoon black pepper For seasoning.
For the Gochujang Glaze
  • 3 tablespoons gochujang Adjust to heat preference.
  • 2 tablespoons honey Adds sweetness.
  • 2 tablespoons soy sauce or coconut aminos Use coconut aminos for gluten-free.
  • 1 teaspoon sesame oil Adds nuttiness.
  • 2 cloves garlic Minced.
  • 2 tablespoons water or rice vinegar Adjusts glaze consistency.

Equipment

  • Large skillet
  • Mixing bowls
  • Whisk
  • Measuring spoons
  • Paper towels

Method
 

Step-by-Step Instructions
  1. Pat the shrimp dry with paper towels. In a bowl, combine cornstarch, salt, smoked paprika, and black pepper. Coat shrimp in this mixture.
  2. Whisk together gochujang, honey, soy sauce, sesame oil, minced garlic, and water in a separate bowl until smooth.
  3. Heat oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes undisturbed, then flip and cook until fully pink.
  4. Reduce heat to medium and pour gochujang glaze over cooked shrimp. Toss gently for 1-2 minutes until caramelized.
  5. Transfer shrimp to a serving platter, garnish with toasted sesame seeds and green onions.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 25gFat: 9gSaturated Fat: 1gCholesterol: 150mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 6gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

For leftovers, store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a splash of water or oil to maintain texture.

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