Description
A quick and flavorful Spicy Gochujang Shrimp recipe featuring tender shrimp tossed in a vibrant gochujang-based sauce, served over basmati rice or noodles. Perfect for a spicy weeknight dinner with a Korean-inspired kick.
Ingredients
Scale
Shrimp and Sauce
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp gochujang
- 3 cloves garlic (minced)
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp sesame oil
For Cooking and Garnish
- 1 tbsp cooking oil (vegetable or canola oil recommended)
- 2 green onions (chopped, for garnish)
- Cooked basmati rice or noodles (for serving)
Instructions
- Prepare Ingredients: Gather all ingredients to streamline the cooking process and ensure everything is ready.
- Mix Sauce: In a medium bowl, whisk together gochujang, soy sauce, honey, lime juice, and sesame oil until well combined to form a flavorful sauce.
- Cook Shrimp: Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 3 to 4 minutes per side until they turn pink and opaque, indicating they are cooked through.
- Add Garlic: During the last minute of cooking the shrimp, add the minced garlic to the skillet and stir continuously until fragrant to infuse the shrimp with garlic aroma.
- Add Sauce: Pour the prepared gochujang sauce over the cooked shrimp. Stir and cook for an additional minute until the shrimp are fully coated and the sauce is heated through.
- Serve: Plate the spicy gochujang shrimp over warm cooked basmati rice or noodles. Garnish with chopped green onions for a fresh flavor and appealing presentation.
Notes
- Use peeled and deveined shrimp for the best texture and ease of cooking.
- Adjust the amount of gochujang to modify spiciness according to your preference.
- Lime juice adds a fresh tang that balances the spicy sauce well.
- Serve immediately to enjoy the shrimp at their best texture.
- This dish pairs wonderfully with steamed vegetables or a simple cucumber salad.
