Description
Discover how to make delicious Gochujang Honey Shrimp with this easy recipe. Learn the secret to a sweet and spicy Korean-inspired dish that will impress your guests.
Ingredients
- 16 ounces (454 g) uncooked medium shrimp, peeled and deveined
- garlic powder to taste
- salt to taste
- 3 tablespoons (45 ml) chili paste, or to taste
- 2 tablespoons (30 ml) honey
- 1 tablespoon (15 ml) sesame oil
- 3 teaspoons (15 ml) soy sauce
- 1 teaspoon (5 ml) freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1 teaspoon (5 ml) minced fresh ginger root
- 5 tablespoons (23 ml) vegetable oil, or more as needed
- 120 ml water
- 1 teaspoon (5 ml) cornstarch
- 1 teaspoon (5 ml) sesame seeds
- scallions, sliced diagonally, as a garnish
Instructions
- Sprinkle both sides of the shrimp with garlic powder and salt, then set them aside.
- In a bowl, mix together the chili paste, honey, sesame oil, soy sauce, lemon juice, minced garlic, and ginger until they are fully blended. Set this mixture aside.
- Warm the vegetable oil in a non-stick frying pan over medium-high flame. Place the shrimp in the pan and cook until they turn bright pink outside and the inside is no longer translucent, about 2 to 3 minutes, flipping them halfway through; ensure not to overcook. Take the shrimp out of the pan.
- Turn the heat to low and pour the prepared sauce into the pan. In a separate small bowl, mix the water with cornstarch to create a slurry. Pour the slurry into the sauce and stir until thoroughly mixed. Continue to cook, stirring nonstop, until the sauce begins to thicken slightly, roughly 1 minute. Return the shrimp to the pan, stirring until they are coated in the sauce and just reheated.
- Top with sesame seeds and scallions before serving. Serve while hot.
Notes
- Marinate shrimp in garlic powder and salt for 10-15 minutes before cooking for a more flavorful dish.
- Adjust chili paste amount to your liking, starting with less and adding more as desired.
- Be cautious not to overcook shrimp to avoid a tough texture.
