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
Scale
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.
