Sweet and Spicy Gochujang Shrimp Recipe
If you crave a dinner that hits every note—bold, sweet, spicy, a bit tangy, and unapologetically satisfying—then you absolutely have to try Sweet and Spicy Gochujang Shrimp. This irresistible dish wraps juicy shrimp in a glossy Korean-inspired sauce that’ll make your taste buds do a happy dance. It takes just 20 minutes and uses simple but strikingly effective ingredients, so you can whip up a restaurant-quality meal even on a busy weeknight. It’s a treasure in my kitchen, and I can’t wait for it to become a favorite in yours!
Ingredients You’ll Need
Each ingredient in Sweet and Spicy Gochujang Shrimp pulls its weight, layering irresistible flavors and textures that build up to the perfect bite. From the plump shrimp to the fiery-sweet gochujang sauce, nothing here is filler—everything matters, and you’ll notice the difference.
- Large Shrimp: The star of the dish—choose peeled and deveined for ease and tenderness.
- Smoked Paprika: Adds subtle smoky depth that balances the sauce’s lively flavors.
- Kosher Salt: Essential for bringing out the natural sweetness of the shrimp.
- White Pepper: Provides a mild heat that melds perfectly with the bold sauce.
- Lime Juice (for marinade): Fresh citrus brightens and tenderizes the shrimp.
- Avocado Oil: Neutral and high-heat friendly, it gives a gentle sear without overpowering.
- Cornstarch: Creates a delicate outer coating, giving the shrimp a slight crisp before saucing.
- Garlic: Two cloves, minced—this always makes shrimp sing!
- Gochujang Paste: The heartbeat of the sauce—fermented Korean chili paste for deep, spicy umami.
- Sugar: Balances the heat and adds that signature sticky sweetness.
- Sesame Oil: Just a bit infuses the dish with irresistible toasty richness.
- Soy Sauce: Adds saltiness and depth, rounding out the whole flavor profile.
- Lime Juice (for sauce): A second hit of citrus keeps the sauce tasting light and fresh.
- Rice Vinegar: Accents the gochujang with gentle tartness.
- Onion Powder: Boosts savory complexity without chunks.
- Mustard Powder: A pinch gives a unique tangy kick that keeps you coming back.
- Kosher Salt (for sauce): Balances everything in the sauce’s final blend.
- Black Pepper: For depth, warmth, and subtle contrast.
- Water: Loosens the sauce to coat each shrimp just right.
- Sesame Seeds and Sliced Green Onion (for garnish): For crunch and a fresh pop of color.
- Cooked Jasmine Rice (optional): The perfect pillow for catching every last drop of sauce.
How to Make Sweet and Spicy Gochujang Shrimp
Step 1: Marinate the Shrimp
In a medium bowl, combine the shrimp with smoked paprika, kosher salt, white pepper, the juice of half a lime, avocado oil, and cornstarch. Give them a thorough toss so every shrimp is coated evenly—this little marination window infuses them with flavor and helps the final dish get that glossy, restaurant-style finish!
Step 2: Whisk the Gochujang Sauce
Grab a small bowl and whisk together the gochujang paste, sugar, sesame oil, soy sauce, additional lime juice, rice vinegar, onion powder, mustard powder, extra salt, black pepper, and water. This brilliant, deeply red sauce is the very soul of Sweet and Spicy Gochujang Shrimp, balancing just the right amount of sweet, heat, and savory.
Step 3: Cook the Shrimp
Heat a large skillet over medium. Arrange the shrimp in a single layer to ensure even cooking, and let them sear for about one minute per side, just until they turn pink and opaque. Take care not to overcook; the goal is tender, juicy shrimp every time!
Step 4: Make the Sauce
With the shrimp out of the pan, add your minced garlic and sauté quickly (about 30 seconds). You want it fragrant, not browned. Pour in the gochujang sauce mixture, stirring as it heats. Watch as it starts to bubble and thicken—that’s your cue that the flavors are melding perfectly.
Step 5: Toss and Finish
Return the cooked shrimp to the skillet and gently toss to coat them in that gorgeous sauce. Give everything a final mix so each shrimp gets an even coating, then serve right away. The aroma is seriously irresistible!
How to Serve Sweet and Spicy Gochujang Shrimp
Garnishes
Don’t skip the finishing touch—sprinkle plenty of sesame seeds and a generous shower of sliced green onion over your serving of Sweet and Spicy Gochujang Shrimp. The little pops of crunch and brightness they add are pure magic on both your palate and your plate.
Side Dishes
This dish loves a soft, fragrant bed of cooked jasmine rice for soaking up the delectable sauce. If you feel adventurous, try adding some pineapple chunks or sautéed vegetables like bell peppers or snap peas to bring happy bursts of color and light sweetness alongside every bite.
Creative Ways to Present
For a fun twist, pile the saucy shrimp into lettuce cups for a build-your-own hand-held meal, or tuck them into steamed bao buns for an unexpected flavor bomb. You can even serve Sweet and Spicy Gochujang Shrimp over Asian noodle salads or as an eye-catching appetizer on skewers at your next gathering.
Make Ahead and Storage
Storing Leftovers
If you have any remaining Sweet and Spicy Gochujang Shrimp, stash them in an airtight container in the fridge. They’ll keep their vibrant flavors for up to 2 days, but the sooner you revisit these leftovers, the juicier the shrimp will stay.
Freezing
While freezing is possible, for the best texture, I recommend enjoying Sweet and Spicy Gochujang Shrimp fresh. If needed, freeze cooled shrimp (without rice) in a zip-top bag for up to one month. Thaw overnight in the refrigerator before reheating, as freezing sometimes makes shrimp a bit less tender.
Reheating
Gently reheat the shrimp in a skillet over low heat, adding a splash of water or extra sauce if needed to loosen things up. Microwave reheating is quick but may make the shrimp a little firmer, so stovetop is best for preserving their plumpness.
FAQs
Can I use frozen shrimp for Sweet and Spicy Gochujang Shrimp?
Absolutely! Just be sure to thaw them completely and pat them dry before marinating so your coating adheres beautifully and cooks up just right.
Is there a substitute for gochujang paste?
If you can’t find gochujang, you can mix equal parts sriracha and miso paste for a similar effect, though the flavor won’t be exactly the same. Gochujang’s unique fermented chili taste is hard to fully replicate!
How spicy is this dish?
Sweet and Spicy Gochujang Shrimp has a noticeable but moderate kick. You can easily control the heat by adjusting how much gochujang you add or by stirring in extra sugar or honey for more sweetness.
What other proteins could I use?
This versatile recipe also works beautifully with chicken breast, cubes of firm tofu, or even lightly seared salmon. Just adjust cooking times to make sure everything cooks through and stays juicy.
Can I prepare the sauce ahead of time?
Yes! You can absolutely whisk up the sauce and store it in the fridge for up to a week. This makes dinner even faster on busy nights—just pour, simmer, and you’re nearly done.
Final Thoughts
Once you’ve tried Sweet and Spicy Gochujang Shrimp, I think you’ll want to keep it on repeat. It’s colorful, packed with flavor, and shockingly quick to make—a guaranteed way to impress family, guests, or just yourself on a cozy night in. Give it a go, and let yourself get hooked!
Print
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 combines succulent shrimp with a flavorful gochujang sauce, creating a delicious Korean-inspired dish that’s perfect for a quick and easy meal.
Ingredients
Main Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- juice of 1/2 lime
- 1 tablespoon avocado oil
- 2 tablespoons cornstarch
Gochujang Sauce:
- 2 cloves garlic, minced
- 2 tablespoons gochujang paste
- 1 1/2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons lime juice
- 1 teaspoon rice vinegar
- 1/4 teaspoon onion powder
- 1/4 teaspoon mustard powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 cup water
For Serving:
- sesame seeds and sliced green onion for garnish
- cooked jasmine rice (optional)
Instructions
- Marinate Shrimp: In a medium bowl, toss shrimp with smoked paprika, salt, white pepper, lime juice, avocado oil, and cornstarch. Let marinate for 10 minutes.
- Prepare Gochujang Sauce: Whisk together garlic, gochujang paste, sugar, sesame oil, soy sauce, lime juice, rice vinegar, onion powder, mustard powder, salt, black pepper, and water in a small bowl.
- Cook Shrimp: Heat a skillet over medium heat. Cook shrimp for about 1 minute per side until pink; remove from skillet.
- Sauté Garlic and Simmer Sauce: Sauté garlic in the skillet. Add the gochujang sauce mixture, simmer until thickened.
- Combine and Serve: Return shrimp to skillet, toss in sauce. Serve over jasmine rice, garnished with sesame seeds and green onion.
Notes
- Adjust heat by adding more or less gochujang.
- For extra sweetness, stir in a teaspoon of honey.
- This dish pairs well with pineapple chunks or sautéed vegetables like bell peppers and snap peas.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 8 g
- Sodium: 710 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 20 g
- Cholesterol: 165 mg
