Sweet and Spicy Gochujang Shrimp

There’s something deeply comforting about dishes that awaken both your taste buds and your memories. For me, Sweet and Spicy Gochujang Shrimp is that kind of dish—bold, vibrant, and steeped in tradition. It takes me back to the first time I visited a bustling Korean street food market on a cool spring night, where the air was thick with the aroma of sizzling garlic, toasted sesame oil, and chili paste. I remember standing in front of a humble food cart, watching the vendor toss shrimp in a bright red glaze that shimmered under the lights. I took one bite, and I was hooked.

This dish blends the sweet and savory characteristics of Korean cooking into one irresistible plate. The gochujang brings a rich, slightly smoky heat, while honey softens the edges, allowing the garlic and soy to round out the depth. It’s the kind of meal you share with people you love—set out in the middle of the table with steaming bowls of jasmine rice and maybe a quick cucumber salad on the side.

Whether you’re exploring Korean cuisine for the first time or simply craving a spicy shrimp dish with character, this recipe is here to add color to your table and warmth to your kitchen.

Why You’ll Love This Recipe

• Bold Flavor with a Twist: Combines spicy, sweet, and umami for an unforgettable bite.
• Quick and Easy: Ideal for busy weeknights or spontaneous dinner guests.
• Restaurant-Style at Home: You won’t believe how gourmet it tastes without needing a fancy setup.
• Customizable Heat: Perfect for spice lovers and easily adjusted for milder palates.
• Delightfully Crispy Shrimp: Light cornstarch coating locks in moisture while delivering crunch.

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INGREDIENTS YOU’LL NEED

• Shrimp Coating:
  • 450 g (1 lb) jumbo shrimp, peeled and deveined (tails optional)
  • ⅓ cup corn starch
  • ½ tsp garlic powder
  • ⅛ tsp black pepper
  • ¼ cup neutral oil (sunflower or avocado)

• Sweet & Spicy Gochujang Sauce:
  • ¼ cup gochujang paste
  • 2 Tbsp honey
  • 1 Tbsp soy sauce (or tamari for gluten-free option)
  • 2 cloves garlic, minced
  • 1 Tbsp corn starch
  • ½ cup water

HOW TO MAKE SWEET AND SPICY GOCHUJANG SHRIMP

STEP-BY-STEP INSTRUCTIONS

1. Prep the Shrimp
   Begin by patting the shrimp dry with a paper towel. This helps the cornstarch stick better and creates a crispier exterior. In a bowl, toss the shrimp with cornstarch, garlic powder, and pepper until each piece is evenly coated.
2. Mix the Sauce
   In a small mixing bowl, whisk together the gochujang paste, honey, soy sauce, garlic, cornstarch, and water. Make sure the cornstarch is fully dissolved—this will help the sauce thicken smoothly later.
3. Pan-Fry the Shrimp
   Heat a large skillet over medium-high heat and pour in the oil. Once shimmering, add the shrimp in a single layer. Fry for about 2–3 minutes per side until golden and lightly crisped. You may need to do this in batches to avoid overcrowding the pan. Transfer cooked shrimp to a plate lined with paper towel.

1. Simmer the Sauce
   Reduce the heat to medium. Pour the sauce mixture into the same skillet, stirring constantly. In just a minute or two, the sauce will begin to bubble and thicken into a rich glaze.
2. Combine and Coat
   Return the cooked shrimp to the skillet and gently toss to coat each piece thoroughly. Let them simmer together for another minute, just enough to marry the flavors.
3. Serve Warm and Fresh
   Spoon the shrimp over freshly steamed white rice, fluffy quinoa, or soba noodles. Garnish with sliced scallions or toasted sesame seeds for a bit of crunch and brightness.

HELPFUL TIPS

• Cornstarch is Key: It creates a light coating that crisps up perfectly without deep frying.
• Watch the Heat: Gochujang can vary in spice level. Taste your paste before adding to control the kick.
• Make It a Meal: Serve with quick-pickled cucumbers, kimchi, or roasted vegetables to round out the plate.
• Don’t Overcook Shrimp: Once they curl into a “C” shape and turn opaque, they’re ready—overcooking leads to a rubbery texture.

DETAILS

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet / Pan-Fried
• Cuisine: Korean-Inspired
• Diet: Dairy-Free, Gluten-Free (with tamari)

NOTES

• Use fresh or frozen shrimp: Just ensure frozen shrimp are fully thawed and well-drained.
• Vegan variation: Try swapping shrimp for tofu cubes or mushrooms—use the same coating and sauce.

NUTRITIONAL INFORMATION (PER SERVING)

• Calories: 200
• Protein: 15g
• Carbohydrates: 13g
• Fat: 10g
• Fiber: 1g
• Sugar: 7g

FREQUENTLY ASKED QUESTIONS

Can I use another protein instead of shrimp?
Yes! Chicken, tofu, or mushrooms also work beautifully in this recipe.

What is gochujang, and where can I find it?
Gochujang is a fermented Korean chili paste available at most Asian markets or online. It adds a deep, savory spice unique to Korean cooking.

Can I freeze leftovers?
While it’s best fresh, you can freeze cooked shrimp in sauce. Reheat gently in a skillet to retain flavor and texture.

STORAGE INSTRUCTIONS

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheat: Warm in a skillet over medium heat or in the microwave in 30-second bursts.
• Freezing: Freeze in a sealed container for up to 1 month; thaw in the fridge before reheating.

Related Recipes

If you loved this sweet and spicy gochujang shrimp, you’ll want to try:

• Korean Chicken Rice Bowls: A Flavor-Packed Comfort Food
• Korean Spicy Chicken Tacos
• Shrimp Oreganata: A Deliciously Savory Italian-American Classic
• The Ultimate Comfort Food: Hobo Casserole with Ground Beef

Conclusion

Sweet and Spicy Gochujang Shrimp is a dish that delivers bold flavor and comfort in every bite. It’s quick enough for weeknights, yet special enough for weekend gatherings. Inspired by the warmth of Korean kitchens and the thrill of street food, this shrimp recipe has a way of turning a simple dinner into something memorable. Cook it once, and you’ll be coming back for more.