Spicy Honey Gochujang Shrimp

A couple of weeks back, I asked if my Patreon supporters had any requests, and Ky asked if I could do something with seafood. I’m working through a few recipes, but this is the first: Honey Gochujang Shrimp.

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking.

It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.

I have been able to find it at my basic grocery store, Whole Foods, Asian groceries, and online. I LOVE fermented foods.

For one, they’re great for your gut and your blood sugar, but second, they’re tasty. If you’ve read my blog for a while, you know I’m into sour foods. I enjoy anything that puckers my lips. I have a wonderful Gochujang Brussels Sprouts recipe that’s one of the best side dishes I’ve ever made.

While Gochujang doesn’t have that total lip-puckering quality, that little bit of sourness is still there, and does well with shrimp!

Ingredients for Spicy Honey Gochujang Shrimp

2 lbs 21/25 shrimp
1 teaspoon salt
1/4 cup gochujang
2 teaspoons chili flakes (for added heat, but optional if you don’t want extra spice).
2 tablespoons honey
Juice 1/2 lemon
1 tablespoon oil (for cooking)
1/4 cup green onion (garnish)

Instructions on making this Gochujang Shrimp Recipe

Peel, de-vein, and clean your shrimp. Be sure to pat it dry after cleaning. Set aside.
In a bowl, combine salt, gochujang, chili flakes, honey, and lemon juice. Whisk until fully combined.
Place your pan on the stove, and turn the stove to medium heat, and drizzle in olive oil.
Add the shrimp to the bowl with the sauce, and toss everything together until the shrimp is completely coated.
Place the shrimp in the pan, and cook for 5-7 minutes, or until the internal temperature reaches 145ºF.
Remove the shrimp from the heat and serve with thinly sliced green onion.
You can serve in tacos with some pickled onions, use them in a salad, or I have loved them as a quick bite in some lettuce wraps. SO delicious and flavorful.

Get the printable below, and be sure to leave a comment and a recipe rating if you try this out! I hope you enjoy.

Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Print Recipe

2 lbs 21/25 shrimp
1 teaspoon salt
1/4 cup Gochujang
2 teaspoons chili flakes (for added heat, but optional if you don’t want extra spice).
2 tablespoons honey
Juice 1/2 lemon
1 tablespoon oil (for cooking)
1/4 cup green onion (garnish)

Peel, de-vein, and clean your shrimp. Be sure to pat it dry after cleaning. Set aside.
In a bowl, combine salt, gochujang, chili flakes, honey, and lemon juice. Whisk until fully combined.
Place your pan on the stove, and turn the stove to medium heat, and drizzle in olive oil.
Add the shrimp to the bowl with the sauce, and toss everything together until the shrimp is completely coated.
Place the shrimp in the pan, and cook for 5-7 minutes, or until the internal temperature reaches 145ºF.
Remove the shrimp from the heat and serve with thinly sliced green onion.

Equipment

Chef’s Knife

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Glass bowls

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Kitchen Scale

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Silicone Spatula

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Measuring Cups

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Notes

You can serve in tacos with some pickled onions, use them in a salad, or I have loved them as a quick bite in some lettuce wraps. SO delicious and flavorful.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian Fusion