Sweet & Spicy Gochujang Shrimp in Just 20 Minutes

A quick and flavorful dish combining succulent shrimp with a sweet and spicy gochujang glaze, perfect for busy weeknights.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Korean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 lb Large Shrimp peeled and deveined
2 tbsp Cornstarch for a crispy coating
0.5 tsp Salt adjust to taste
0.5 tsp Ground Black Pepper freshly ground preferred

For the Cooking

1 tbsp Neutral Oil (avocado, sunflower, or grapeseed)

For the Gochujang Glaze

2 tbsp Gochujang main flavor component
2 tbsp Honey balances heat
1 tbsp Soy Sauce or Coconut Aminos adds umami
1 tbsp Sesame Oil for nutty richness
2 cloves Garlic minced
2 tbsp Water or Rice Vinegar to adjust glaze consistency

For Garnishing

1 tsp Toasted Sesame Seeds for texture and flavor
2 Green Onions thinly sliced

Equipment

large skillet

Method

Step-by-Step Instructions

Pat the shrimp dry with paper towels and toss with cornstarch, salt, and black pepper until evenly coated.
Whisk together gochujang, honey, soy sauce, sesame oil, garlic, and water or vinegar to make glaze.
Heat the neutral oil in a skillet and cook shrimp for 2-3 minutes on one side until golden, then flip and cook until pink.
Pour the glaze over shrimp, toss to coat, and simmer for 2-3 minutes until thickened.
Transfer to a platter, garnish with sesame seeds and green onions, and serve.

Nutrition

Serving: 1plateCalories: 250kcalCarbohydrates: 20gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 700mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 4mgCalcium: 20mgIron: 2mg

Notes

Ensure shrimp is dry and don’t overcrowd the pan for a crisp finish. Adjust gochujang to taste for spice.

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