If you’re searching for a dinner that’s bold, lively, and guaranteed to wake up your taste buds, Sweet and Spicy Gochujang Shrimp is about to become your new go-to favorite. This dish delivers everything you crave: plump, juicy shrimp coated in a glossy, fiery-sweet Korean sauce, all ready in just 20 minutes. Every bite is an adventure—sweet from honey, heat from gochujang, and savory notes of garlic and soy that come together in a vibrant, well-balanced glaze. Sweet and Spicy Gochujang Shrimp is a weeknight hero, a dinner party dazzler, and truly a recipe you’ll want to make on repeat.
Ingredients You’ll Need
The beauty of this dish is how accessible and straightforward the ingredients are—each one brings something essential to the table, from the deep umami of gochujang to the fresh bite of green onion. Gather everything before you start, and you’ll breeze through the recipe in no time!
- Shrimp (1 pound, large, peeled and deveined): Look for big, juicy shrimp for maximum flavor and the perfect tender bite.
- Vegetable oil (1 tablespoon): Provides a neutral base for sautéing that lets the sauce shine.
- Garlic (2 cloves, minced): Adds that irresistible aromatic punch as soon as it hits the pan.
- Ginger (1 teaspoon, fresh grated): Brings a zesty warmth that pairs perfectly with the sauce’s heat.
- Green onions (2, sliced, white and green parts separated): The white portion infuses the oil, while the greens offer a crisp, colorful finish.
- Sesame seeds (1 tablespoon, optional for garnish): Toasty, nutty crunch that makes each bite feel restaurant-worthy.
- Gochujang (2 tablespoons): The star of the show—this Korean red chili paste is the key to that signature sweet-heat.
- Soy sauce (1 tablespoon): Adds depth and rounds out the flavors with a salty umami note.
- Rice vinegar (1 tablespoon): A tangy splash that keeps the sauce from feeling heavy.
- Honey or brown sugar (1 tablespoon): Balances out the spice and brings the “sweet” to our Sweet and Spicy Gochujang Shrimp.
- Sesame oil (1 teaspoon): A tiny drizzle adds irresistible aroma and a hint of richness.
- Water (1–2 tablespoons, to thin): Adjusts the sauce’s consistency to coat the shrimp beautifully.
How to Make Sweet and Spicy Gochujang Shrimp
Step 1: Whisk Up the Flavor-Packed Sauce
Start by grabbing a small bowl and whisking together your gochujang, soy sauce, rice vinegar, honey (or brown sugar), sesame oil, and a splash of water. You want a smooth, pourable sauce—add a bit more water if needed. This quick sauce is the secret behind the irresistible glaze that clings to every shrimp.
Step 2: Sauté the Aromatics
Heat the vegetable oil in a large skillet over medium-high heat. Toss in the garlic, grated ginger, and the white parts of the green onion. Sauté everything for 30 to 60 seconds—just enough to fill your kitchen with mouthwatering aromas, but not so long that anything browns or burns.
Step 3: Cook the Shrimp
Now, add your prepared shrimp straight into the skillet. Spread them out in a single layer and let them cook for 2 to 3 minutes per side. You’re looking for that telltale pink color and a little bit of curl—don’t overcook, or they’ll lose their juicy tenderness!
Step 4: Add the Sauce and Simmer
Pour your whisked sauce over the shrimp. Give everything a good toss so the shrimp are well coated. Let the sauce bubble and thicken for 1 to 2 minutes—watch as it glazes the shrimp in a glossy, irresistible sheen. The aroma at this stage is absolutely intoxicating!
Step 5: Garnish and Serve
Take the skillet off the heat and sprinkle the green parts of your sliced onions and sesame seeds over top. This final flourish adds freshness and a little crunch—your Sweet and Spicy Gochujang Shrimp is ready to wow!
How to Serve Sweet and Spicy Gochujang Shrimp
Garnishes
A generous sprinkle of sliced green onions and toasted sesame seeds elevates every serving. Don’t skip this step—it adds a pop of color and crunch that makes each bite even more dynamic. You could even toss on some fresh cilantro or a pinch of chili flakes if you crave extra heat or herbal brightness.
Side Dishes
Sweet and Spicy Gochujang Shrimp is fantastic with steamed white or brown rice, but it’s just as delicious over fluffy quinoa or delicate rice noodles. You can also pile them onto a bed of sautéed veggies—think bok choy, snap peas, or broccoli—for a lighter, veggie-forward meal. The sauce is so good, you’ll want something to soak it all up!
Creative Ways to Present
Try tucking these saucy shrimp into lettuce cups for a fun, low-carb twist, or pile them into warm tortillas for an East-meets-West taco night. You can even serve them as a vibrant appetizer on skewers, sprinkled with extra sesame seeds and green onion. However you choose, Sweet and Spicy Gochujang Shrimp is guaranteed to steal the show.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet and Spicy Gochujang Shrimp keep beautifully in an airtight container in the fridge for up to 2 days. The flavors deepen overnight, making the leftovers just as tempting as the first time around. Be sure to store any extra garnish separately and add it fresh when serving again.
Freezing
While shrimp are best enjoyed fresh, you can freeze this dish if needed. Cool the shrimp completely before transferring to a freezer-safe container. They’ll keep for up to a month. Just know that the texture may change a bit after thawing, but the flavor will still be delicious.
Reheating
To reheat, gently warm the shrimp in a skillet over medium heat until just heated through. Add a splash of water if the sauce has thickened too much. Microwave reheating works in a pinch, but go slowly to avoid rubbery shrimp—30-second bursts are safest.
FAQs
Is Sweet and Spicy Gochujang Shrimp very spicy?
The heat level is easy to customize! Start with 2 tablespoons of gochujang for a balanced kick, and add more or less depending on your spice preference. If you love extra heat, sprinkle in some chili flakes or a dash of sriracha.
Can I use frozen shrimp?
Absolutely! Just thaw them thoroughly and pat dry before cooking. Frozen shrimp are a great staple to keep on hand for quick meals like Sweet and Spicy Gochujang Shrimp.
What’s a good substitute if I can’t find gochujang?
While gochujang is unique, you can mix equal parts miso paste and sriracha in a pinch. The flavor won’t be quite the same, but it’ll still give you that sweet, spicy, and savory profile.
Can I make this dish ahead of time?
You can prep the sauce and even marinate the shrimp in it for up to a few hours in advance. Cook them fresh for the best texture, but leftovers reheat well too.
Is Sweet and Spicy Gochujang Shrimp gluten-free?
To make this dish gluten-free, simply swap out the soy sauce for a certified gluten-free alternative like tamari. Always check your gochujang label, as some brands may contain wheat.
Final Thoughts
If you’re ready to shake up your dinner routine, give Sweet and Spicy Gochujang Shrimp a try! It’s fast, flavorful, and totally crave-worthy—perfect for impressing friends or treating yourself. I can’t wait to hear how you enjoy it, so grab those ingredients and let this dish become a new favorite in your kitchen.
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Sweet and Spicy Gochujang Shrimp Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Sweet and Spicy Gochujang Shrimp recipe is a vibrant Korean-inspired dish combining succulent shrimp with a flavorful sauce made from gochujang, soy sauce, rice vinegar, and honey. Quick and easy to prepare, it offers a perfect balance of heat and sweetness, ideal for a weeknight dinner or meal prep served alongside steamed rice or vegetables.
Ingredients
Shrimp and Aromatics
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced (white and green parts separated)
- 1 tablespoon sesame seeds (optional for garnish)
Sauce
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1–2 tablespoons water (to thin, if needed)
Instructions
- Prepare the Sauce: In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, and a small amount of water until smooth. Set aside to allow flavors to meld.
- Sauté Aromatics: Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic, grated ginger, and the white parts of the green onion. Sauté for 30 to 60 seconds until fragrant and aromatic, taking care not to burn the garlic.
- Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 2 to 3 minutes on each side, or until the shrimp turn pink and are cooked through, ensuring they are tender and juicy.
- Add the Sauce: Pour the prepared sauce into the skillet with the shrimp. Toss everything together to coat the shrimp evenly with the sauce.
- Simmer and Thicken: Let the shrimp and sauce simmer together for 1 to 2 minutes, allowing the sauce to thicken slightly and cling to the shrimp, enhancing the rich flavors.
- Garnish and Serve: Remove from heat. Garnish with the green onion tops and sesame seeds if desired. Serve immediately with steamed rice, noodles, or fresh vegetables for a delightful meal.
Notes
- Adjust the spice level by adding more or less gochujang according to your preference.
- This dish cooks quickly, so prep all ingredients before starting.
- Great for quick weeknight dinners or meal prepping with rice, quinoa, or noodles.
- For a gluten-free option, use tamari instead of soy sauce.
- Can be garnished with extra sesame seeds or fresh herbs like cilantro for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 22 g
- Cholesterol: 170 mg
