Gochujang Shrimp are coated in cornstarch and pan-fried and then tossed in a spicy/sweet sauce. Shrimp don’t get any more flavorful than this. Can be made in under 30 minutes.
What is Gochujang?
Gochujang is a red chili paste that is fermented. It is spicy, sweet, and salty and is a popular ingredient in Korean cooking. Made from chili flakes, sticky rice, fermented soy beans, and salt, it is a thick red paste that is bright red in color. If you can’t find it at your grocery store, try an Asian grocery or order it online.
The sauce that coats the shrimp is a mixture of gochujang paste, brown sugar, soy sauce, sesame oil, and garlic. Since Gochujang is a highly concentrated paste, water is added to the sauce along with cornstarch to thicken it.
How Spicy Is This Dish?
Two tablespoons of gochujang paste gives this dish a medium amount of heat. Add an extra half tablespoon for more heat or reduce the amount to 1 1/2 tablespoons for less heat.
Honey can be substituted for the brown sugar.
Be careful not to overcook the shrimp. Unless very large, they only need a couple of minutes to cook. They are done as soon as they completely turn from translucent to opaque.
Leftovers can be stored in an airtight container in the refrigerator for 3 days.
Need More Gochujang Recipes?
Try this Korean Fried Chicken.
More Shrimp Recipes To Try
- Bourbon Shrimp
- Garlic Shrimp in Creamy Parmesan Sauce
- Baked Honey Cajun Shrimp
- Spicy Party Shrimp
- Buttery Broiled Shrimp
- 2 to 2 1/2 tablespoons gochujang paste
- 2 tablespoons brown sugar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 1/2 tablespoons cornstarch
- 3/4 cup water
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 green onions, sliced
- In a mixing bowl, whisk together all sauce ingredients. Set aside.
- In a second mixing bowl, toss shrimp with cornstarch, garlic powder, and pepper until coated well.
- Heat oil in a large nonstick skillet over medium-high heat. Add shrimp in a single layer. Cook until golden on bottom and then flip over. When they turn opaque, add the sauce and cook for 1 to 2 minutes to thicken.
- Sprinkle with green onions and serve.
3 thoughts on “Gochujang Shrimp”
This was my first time making this recipe. It was easy to follow and absolutely delicious. Thank you
This was fantastic! I did cut back the gochujang only because it’s my very first time using it, and I’m glad I did. I use 1 1/2 TBS and it worked perfectly for our taste.
My family loved this recipe. Thanks for sharing