Wow your taste buds by adding some gochujang sauce to your next shrimp dinner Youll feel a little heat but theres also a pop of sweetness from the honey The spiciness can be controlled by the amount of gochujang
Prep Time
15 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Season both sides of shrimp with garlic powder and salt
and set aside.
Combine gochujang
honey
sesame oil
soy sauce
lemon juice
garlic
and ginger in a bowl until well combined. Set aside.
Heat oil in a non-stick skillet over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque
2 to 3 minutes
flipping half way through; do not overcook. Remove shrimp from the pan.
Reduce temperature to low
and add sauce to skillet. Whisk water and cornstarch together in a small bowl to make a slurry. Stir slurry into the sauce until well combined. Keep cooking
stirring constantly
until the sauce starts to slightly thicken
about 1 minute. Add shrimp back into the skillet and stir until coated and just heated through.
Garnish with sesame seeds and scallions. Serve hot.
Cook's Note:
There are many variations of gochujang with different levels of spiciness. I use the hot and sweet sauce version
and it's still spicy. Whatever gochujang that you use
be sure to taste it and adjust the amount to your taste preference. Feel free to substitute garlic and ginger pastes in the tube (such as Gourmet Garden™).
I use size 16-20 per pound shrimp
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