If you are craving something that bursts with bold flavors and a little kick, the Spicy Gochujang Shrimp Recipe is your new best friend in the kitchen. This dish perfectly balances the spicy, sweet, and savory notes of Korean chili paste with plump, tender shrimp, making it an irresistible meal that comes together in no time. Whether you’re cooking for a quick weeknight dinner or impressing guests, this recipe delivers mouthwatering satisfaction every single time.
Ingredients You’ll Need
Simple, fresh ingredients are the heart of this recipe. Each one plays a vital role in building the complex layers of flavor and texture that make this dish shine, from the fiery gochujang to the subtle zing of ginger and vinegar.
- 1 lb large shrimp (peeled and deveined): The star protein of the dish, juicy and cooks quickly for perfect tenderness.
- 2 tablespoons gochujang: A rich, spicy Korean chili paste that brings heat and depth.
- 1 tablespoon soy sauce: Adds a salty umami boost that complements the spice beautifully.
- 1 tablespoon sesame oil: Imparts a nutty aroma and smooth richness.
- 1 tablespoon honey: Balances the spice with a touch of natural sweetness.
- 2 cloves garlic (minced): For fragrant freshness and a subtle pungent kick.
- 1 teaspoon rice vinegar: Adds a tangy brightness that lifts the flavors.
- 1 teaspoon grated fresh ginger: Boosts the dish with a warm, peppery zing.
- 1 tablespoon vegetable oil: Perfect for a high-heat sear to lock in the shrimp’s juiciness.
- 1 green onion (sliced): For a fresh, crisp garnish with mild bite and color.
- 1 teaspoon sesame seeds: Adds subtle crunch and an appealing toasty finish as a garnish.
How to Make Spicy Gochujang Shrimp Recipe
Step 1: Prepare the Marinade
Start by whisking together gochujang, soy sauce, sesame oil, honey, minced garlic, rice vinegar, and freshly grated ginger in a medium bowl. This marinade is where all the magic begins, marrying spicy, sweet, and tangy flavors into a harmonious blend that will coat each shrimp perfectly.
Step 2: Marinate the Shrimp
Add your peeled and deveined shrimp to the marinade and toss until every piece is generously coated. Let the shrimp soak up these flavors for 15 to 20 minutes in the refrigerator. This quick marinating time intensifies the taste without sacrificing shrimp’s wonderful texture.
Step 3: Cook the Shrimp
Heat your vegetable oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer in the skillet to ensure quick, even cooking and a nice sear. Cook them for 2 to 3 minutes on each side until they turn pink and opaque—perfectly juicy and tender.
Step 4: Garnish and Serve
Once cooked, sprinkle the shrimp with sliced green onions and toasted sesame seeds to add freshness, color, and a satisfying crunch. Serve immediately for the best texture and flavor impact.
How to Serve Spicy Gochujang Shrimp Recipe
Garnishes
Fresh green onions and sesame seeds are classic garnishes for this recipe, providing a contrast to the spicy shrimp with their crispness and subtle nuttiness. They also add a beautiful pop of color that makes the dish even more inviting.
Side Dishes
This shrimp pairs exceptionally well with fragrant jasmine rice or simple steamed white rice, which soak up the flavorful sauce perfectly. You can also serve it alongside pickled vegetables for a refreshing, acidic counterpoint that cleanses the palate between bites.
Creative Ways to Present
For an appetizer or light meal, try serving the spicy gochujang shrimp in crisp lettuce wraps topped with shredded carrots and fresh herbs. Alternatively, toss the shrimp into cold noodles for a vibrant, spicy Korean-inspired shrimp salad that’s great for warmer days.
Make Ahead and Storage
Storing Leftovers
Leftover spicy gochujang shrimp should be cooled completely and stored in an airtight container in the refrigerator. It will keep well for up to 2 days and remains delicious when reheated gently.
Freezing
This recipe is best enjoyed fresh, but you can freeze cooked shrimp for up to one month. Store it in a freezer-safe container or bag, making sure to remove as much air as possible to prevent freezer burn. Thaw overnight in the fridge before reheating.
Reheating
Reheat your shrimp gently in a skillet over medium heat or briefly in the microwave to avoid overcooking. Add a splash of water or a little oil to keep the shrimp moist and tender during reheating.
FAQs
Can I adjust the spice level in the Spicy Gochujang Shrimp Recipe?
Absolutely! Gochujang varies in heat, so start with less if you prefer milder flavors and add more gradually. You can also balance the heat with more honey if you want to soften the spice without losing the bold taste.
What can I use if I don’t have gochujang?
If you can’t find gochujang, try mixing a bit of chili paste or sriracha with a touch of miso or soy sauce to mimic its spicy, savory profile, but the authentic flavor is unique and worth seeking out.
Is this recipe gluten-free?
You can make it gluten-free by swapping regular soy sauce for gluten-free tamari. The rest of the ingredients are naturally gluten-free, making this dish suitable for many dietary needs.
Can I use frozen shrimp for this recipe?
Yes, but make sure to thaw the shrimp completely and pat them dry before marinating. Removing excess moisture helps the marinade stick better and ensures a nice sear when cooking.
What’s the best way to serve this for a party?
Serve the spicy gochujang shrimp on small skewers or in mini lettuce cups as finger food. Keep extra sauce on the side for dipping, and add colorful garnishes to make the spread visually appealing and tasty.
Final Thoughts
Sharing this Spicy Gochujang Shrimp Recipe with you feels like handing over a little treasure from my kitchen. It’s fast, flavorful, and just downright addictive. Once you try it, you’ll see why it quickly becomes a favorite. So, grab those shrimp and give this vibrant Korean-inspired dish a whirl — your taste buds will thank you!
Print
Spicy Gochujang Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
- Diet: Dairy-Free
Description
A quick and flavorful Korean-inspired spicy shrimp dish featuring succulent shrimp marinated in a spicy-sweet gochujang sauce, then pan-seared to perfection. Perfect for a weeknight dinner served over rice, noodles, or wrapped in fresh lettuce leaves.
Ingredients
For the Marinade
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic (minced)
- 1 teaspoon rice vinegar
- 1 teaspoon grated fresh ginger
Main Ingredients
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon vegetable oil
- 1 green onion (sliced)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, honey, minced garlic, rice vinegar, and grated fresh ginger until the mixture is smooth and well combined.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade and toss thoroughly to coat each piece. Cover and refrigerate for 15–20 minutes to allow the flavors to develop.
- Heat the Skillet: Place a large skillet over medium-high heat and add the vegetable oil. Allow it to heat until shimmering but not smoking.
- Cook the Shrimp: Arrange the marinated shrimp in a single layer in the skillet. Cook for 2–3 minutes on one side until pink and slightly caramelized, then flip and cook the other side for an additional 2–3 minutes until fully cooked through.
- Serve and Garnish: Remove the skillet from heat. Transfer the shrimp to a serving dish and garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately, pairing with jasmine rice, noodles, or wrapped in crisp lettuce leaves.
Notes
- Adjust the gochujang quantity to match your preferred spice level.
- For deeper flavor, marinate the shrimp for up to 1 hour in the refrigerator.
- This dish is delicious served over jasmine rice or accompanied by pickled vegetables.
- Ensure not to overcrowd the skillet to allow even cooking and searing.
