Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Spicy Honey Gochujang Shrimp

4.6
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
5 min
TOTAL TIME
15 min
SERVINGS
4 servings
Dinner Korean
Spicy Honey Gochujang Shrimp
Ingredients
  • 16 ounces uncooked medium shrimp, peeled and deveined
  • garlic powder to taste
  • salt to taste
  • 3 tablespoons gochujang (Korean hot and sweet pepper paste), or to taste
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 3 teaspoons soy sauce
  • 1 teaspoon freshly squeezed lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon minced fresh ginger root
  • 1 1/2 tablespoons vegetable oil, or more as needed
  • 1/2 cup water
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame seeds
  • scallions, sliced diagonally, as a garnish
Instructions
1
Prepare the shrimp by sprinkling both sides with a pinch of garlic powder and a dash of salt, then set them aside momentarily.
2
In a separate bowl, whisk together the gochujang, honey, sesame oil, soy sauce, lemon juice, garlic, and ginger until a harmonious blend is achieved. Set this mixture aside for the time being.
3
In a non-stick skillet, heat some oil over medium-high heat. Add the shrimp and cook until they turn a vibrant pink on the outside and the meat becomes opaque, 2 to 3 minutes, flipping them halfway through; be careful not to overcook them. Remove the shrimp from the pan immediately.
4
Lower the heat to a lower setting and add the sauce to the skillet. In another small bowl, whisk together water and cornstarch until a smooth slurry is formed. Stir this slurry into the sauce until it's well combined. Continue cooking, stirring constantly, until the sauce starts to slightly thicken, about 1 minute. Add the shrimp back into the skillet and stir until they're coated and just heated through.
5
Finish by garnishing with a sprinkle of sesame seeds and some chopped scallions. Serve the dish hot immediately.