Sweet and Spicy Gochujang Shrimp Recipe

If you love a dish that bursts with bold flavor and gets dinner on the table fast, you have to try Sweet and Spicy Gochujang Shrimp. This dazzling recipe tosses tender shrimp in a magical glaze of gochujang, honey, ginger, and garlic—a real quick-fix meal that’s equal parts vibrant, sticky, and utterly irresistible. Whether you’re dishing it up on a weeknight or wowing friends at a casual dinner, this shrimp is both comforting and unexpected, blending Korean heat and honeyed sweetness in just twenty minutes!

Ingredients You’ll Need

You’ll be amazed by how just a handful of pantry staples come together to create layers of flavor in this dish. Every ingredient plays a star role in the Sweet and Spicy Gochujang Shrimp, giving you complexity without the fuss.

• Large shrimp (1 lb): Plump, peeled, and deveined shrimp soak up the sauce beautifully and cook in a flash.
• Olive oil (1 tablespoon): Delivers gorgeous sear and keeps the shrimp juicy.
• Garlic, minced (2 cloves): Adds a savory, aromatic kick that’s impossible to skip.
• Fresh ginger, grated (1 teaspoon): Brings zesty warmth that balances the gochujang’s complexity.
• Gochujang (Korean chili paste, 3 tablespoons): The heart and soul of the dish—rich, spicy, and slightly sweet.
• Honey (2 tablespoons): Tames the heat and adds sticky, glossy sweetness.
• Soy sauce (1 tablespoon): Provides umami and saltiness for well-rounded flavor.
• Rice vinegar (1 tablespoon): Brightens up the sauce with gentle tanginess.
• Sesame oil (1 teaspoon): Nutty, fragrant finish that makes the sauce sing.
• Red pepper flakes (1/2 teaspoon, optional): Turn up the heat as much (or as little) as you dare.
• Green onion, thinly sliced (1): Fresh, peppery garnish that adds color and crunch.
• Toasted sesame seeds, for garnish: Sprinkle for nutty flavor and a lovely finishing touch.
• Cooked rice, for serving (optional): The perfect base to soak up every last drop of that addictive sauce.

How to Make Sweet and Spicy Gochujang Shrimp

Step 1: Whisk the Gochujang Sauce

To kick things off, grab a small bowl and whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, and (if you like it extra spicy) red pepper flakes. This glossy sauce packs a punch and forms the glossy coating that sets Sweet and Spicy Gochujang Shrimp apart from any other shrimp dish you’ve tried.

Step 2: Sauté Garlic and Ginger

Heat olive oil in a large skillet over medium-high. Add the garlic and ginger, and let them sizzle for about 30 seconds. The aroma is heavenly! This brief sauté builds a flavorful foundation for the shrimp and sauce.

Step 3: Cook the Shrimp

Add your prepared shrimp to the skillet in a single layer. Cook them for 1 to 2 minutes per side, just until they turn pink and opaque. Remember, shrimp cook quickly, so keep a close eye—you want them tender, not rubbery.

Step 4: Toss with Sauce and Finish

Pour your gochujang sauce over the cooked shrimp and begin tossing everything together. Let the sauce bubble for another 1–2 minutes, thickening slightly so that it generously coats each shrimp. The transformation is magic—your kitchen will smell incredible, and the shrimp will glisten in their spicy-sweet glaze!

Step 5: Garnish and Serve

Remove the skillet from the heat. Sprinkle over sliced green onion and toasted sesame seeds for a pop of color and a hint of crunch. Serve immediately, ideally over rice or noodles, to soak up that irresistible sauce.

How to Serve Sweet and Spicy Gochujang Shrimp

Garnishes

This dish truly comes alive with the right garnishes. A scattering of thinly sliced green onions adds freshness and color, while black or white toasted sesame seeds give a nutty aroma and subtle crunch. You could even add a squeeze of lime or a dusting of extra red pepper flakes if you’re feeling bold!

Side Dishes

Sweet and Spicy Gochujang Shrimp pairs effortlessly with fluffy steamed rice, allowing the luscious sauce to shine. For something a bit different, try serving with soba noodles, crisp lettuce wraps, or even a chilled cucumber salad for a cooling contrast. Lightly sautéed bok choy or garlicky broccolini are great options to round out your meal.

Creative Ways to Present

Don’t be afraid to get playful! Pile your shrimp on toasted baguette slices for a fusion appetizer, or wrap them into rice paper rolls with crunchy veggies for a fun Korean spin on summer rolls. For parties, thread shrimp onto skewers, drizzle with sauce, and lay out on a vibrant platter scattered with herbs and citrus wedges—guaranteed to draw a crowd.

Make Ahead and Storage

Storing Leftovers

Store any leftover Sweet and Spicy Gochujang Shrimp in an airtight container in the refrigerator for up to two days. The shrimp will continue to soak up the flavors, and the sauce stays luscious even after chilling. Just be sure to keep the shrimp separate from rice or noodles to prevent them from getting overly soft.

Freezing

While shrimp generally freeze well, the texture can become slightly firmer after thawing. If you’d like to freeze, let the cooked shrimp cool completely, then pack them (with sauce) into a freezer-safe bag or container. They’ll keep for about a month. For best results, freeze without garnishes and add fresh green onions and sesame seeds after reheating.

Reheating

To reheat, gently warm the shrimp and sauce in a skillet over medium-low heat until just heated through. Avoid the microwave, as it can make shrimp tough. Add a splash of water to loosen the sauce if needed, and garnish freshly before serving to recapture that bright, just-cooked flavor.

FAQs

Can I use frozen shrimp for Sweet and Spicy Gochujang Shrimp?

Absolutely! Just make sure to thaw the shrimp thoroughly and pat them dry before cooking. This ensures they cook evenly and get a nice sear without excess moisture diluting the sauce.

What is gochujang, and where can I find it?

Gochujang is a Korean red chili paste made from fermented soybeans, rice, and red chili pepper flakes. It’s the secret to Sweet and Spicy Gochujang Shrimp’s unique flavor! Look for it in Asian supermarkets, well-stocked grocers, or online. Once you try it, you’ll find lots of uses for that little tub.

Can I make this recipe less spicy?

Yes! Simply reduce the amount of gochujang and skip the red pepper flakes. You’ll still get that signature sweet-savory tang, without too much heat. Taste as you go and adjust until it’s just right for your palate.

What protein can I use instead of shrimp?

This recipe is super flexible! Try it with bite-sized pieces of chicken, tofu, or even chunks of salmon or cod. Adjust the cooking time as needed depending on the protein you choose, but keep the sauce the same—it’s delicious on almost everything.

What can I do with leftover sauce?

If you have any leftover Sweet and Spicy Gochujang Sauce, don’t let it go to waste! Drizzle it over roasted vegetables, grilled chicken, or toss it with noodles for a quick lunch. It keeps well in the fridge for up to a week.

Final Thoughts

Give Sweet and Spicy Gochujang Shrimp a try, and you’ll see why it’s an instant favorite in so many kitchens. It’s quick enough for a busy weeknight and impressive enough for company—plus that flavor-packed sauce is truly addictive. Gather your ingredients, fire up the skillet, and let this crowd-pleaser become your new go-to shrimp recipe!

Sweet and Spicy Gochujang Shrimp Recipe

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4.6 from 17 reviews

• Author: admin
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

This Sweet and Spicy Gochujang Shrimp recipe combines succulent shrimp with a flavorful Korean-inspired sauce made with gochujang, honey, and a hint of spice. It’s a quick and easy dish that’s perfect for a weeknight dinner.

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Ingredients

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For the Gochujang Sauce:

• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger

For Garnish and Serving:

• 1 green onion, thinly sliced
• Toasted sesame seeds, for garnish
• Cooked rice, for serving (optional)

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Instructions

1. Prepare the Gochujang Sauce: In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.
2. Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add garlic and ginger, sauté for about 30 seconds until fragrant. Add the shrimp and cook for 1–2 minutes per side until just pink and opaque.
3. Finish the Dish: Pour the gochujang sauce over the shrimp and toss to coat evenly. Cook for another 1–2 minutes, allowing the sauce to thicken slightly. Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot with rice or noodles.

Notes

• Adjust the heat level by varying the amount of gochujang or omitting the red pepper flakes.
• You can use maple syrup or brown sugar as substitutes for honey.
• For enhanced flavor, marinate the shrimp in the sauce for 15 minutes before cooking.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean-Inspired, Asian

Nutrition

• Serving Size: 1 portion
• Calories: 230
• Sugar: 10g
• Sodium: 720mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0g
• Protein: 24g
• Cholesterol: 170mg