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Sweet & Spicy Gochujang Shrimp is a quick and tasty dish. You can make it in just 30 minutes. The balance of sweet and spicy flavors makes it a crowd-pleaser. - 1 lb large shrimp, peeled and deveined - 2 tablespoons gochujang - 1 tablespoon honey - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon rice vinegar - 1 green onion, sliced (for garnish) - Sesame seeds (for garnish) - Cooked jasmine rice (for serving) The shrimp should be large for the best texture. Gochujang gives a rich, spicy kick. Honey adds sweetness that balances the heat. Soy sauce brings depth and umami. Sesame oil adds a lovely nutty flavor. Fresh garlic and ginger enhance the taste. Rice vinegar adds a touch of tang. Green onions and sesame seeds make perfect garnishes. Serving it over jasmine rice makes the dish complete. For the full recipe, refer to the details provided above. To start, you need a mixing bowl. In it, combine 2 tablespoons of gochujang, 1 tablespoon of honey, and 1 tablespoon of soy sauce. Next, add 1 teaspoon of sesame oil, 2 minced garlic cloves, and 1 teaspoon of grated ginger. Finally, pour in 1 tablespoon of rice vinegar. Use a whisk to mix everything well. You want it to be smooth and well-blended. This marinade gives the shrimp a sweet and spicy kick. Now it’s time to cook the shrimp. First, take the peeled and deveined shrimp and place them in the marinade. Stir gently so every shrimp is coated. Cover the bowl and let it marinate for at least 15 minutes. This step is key for flavor. After marinating, heat a large skillet over medium-high heat. Carefully add the shrimp in a single layer. Avoid overcrowding the pan. Cook for about 2-3 minutes until they start to turn pink. Then, flip the shrimp and cook for another 2-3 minutes. They should be fully cooked and slightly caramelized. Toss them in the skillet to coat them in the sauce. Once the shrimp are done, take the skillet off the heat. Sprinkle sliced green onions and sesame seeds on top for a fresh look. To serve, spoon cooked jasmine rice onto each plate. Place the sweet and spicy shrimp on the rice. Drizzle any leftover sauce from the skillet over the shrimp for extra flavor. This dish is colorful and full of taste. It’s perfect for a quick weeknight meal or a special occasion. For the full recipe, check out the earlier section. To get the right mix of sweet and spicy, use equal parts gochujang and honey. This helps balance the heat and sweetness. If you prefer more spice, add a bit more gochujang. For added sweetness, use extra honey. Taste the marinade before adding the shrimp. Adjust as needed to match your flavor preference. One common mistake is overcooking the shrimp. Shrimp cook fast, so watch them closely. If they turn rubbery, they are overdone. Another mistake is overcrowding the skillet. This can cause uneven cooking. Always cook shrimp in a single layer for best results. Lastly, don’t skip marinating! Letting shrimp sit in the marinade brings out the flavors. For this dish, you need a few basic tools: - Mixing bowl: For preparing the marinade. - Whisk: To blend the marinade smoothly. - Large skillet: To cook the shrimp evenly. - Spatula: To flip the shrimp without breaking them. These tools make the process easy and fun. Check your kitchen to see if you have them ready. For the full recipe, you can refer to the earlier section. {{image_4}} You can easily switch the shrimp for other proteins. Chicken breast works well. Cut it into bite-sized pieces. You can also use firm tofu for a plant-based option. Just press out excess water before marinating. Salmon or scallops can add a rich, tasty twist too. Each protein will soak up the gochujang flavor nicely. This dish can fit gluten-free diets. Use tamari instead of soy sauce. It has a similar taste but is gluten-free. Check the gochujang label too, as some brands may add gluten. Most honey is gluten-free, but always read labels. Serve with rice or quinoa to keep it safe and delicious. Adding veggies boosts flavor and nutrition. Bell peppers, snap peas, or broccoli work great. Slice them thin and toss them in the skillet with the shrimp. They will cook quickly and stay crunchy. You can also add sliced carrots or zucchini for color and taste. This makes the dish more colorful and fun! For the full recipe, check out the Sweet & Spicy Gochujang Shrimp recipe. To store your gochujang shrimp, let it cool first. Place it in an airtight container. This keeps the shrimp fresh and helps the flavors stay intact. You can store it in the fridge for up to three days. Make sure to label the container with the date. When you want to eat your leftovers, reheat them gently. Use a skillet over low heat to warm them up. This prevents the shrimp from becoming tough. You can also add a splash of water or broth to keep them moist. Stir occasionally until they are heated through. If you want to save the shrimp for later, freezing is a great option. Place the cooled shrimp in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze it for up to three months. When you're ready to eat, thaw the shrimp overnight in the fridge before reheating. This way, you will enjoy the same great taste as when you first made it. For the full recipe, check out the earlier section. Gochujang is a thick, red paste from Korea. It is made from red chili powder, fermented soybeans, and salt. This mix gives gochujang a sweet, spicy, and slightly savory flavor. It adds depth to many dishes, making it a star in Korean cooking. You can find it in Asian markets or online. Yes, you can prepare the shrimp ahead of time. Marinate the shrimp and store it in the fridge. You can keep it for up to 24 hours. This helps the flavors develop even more. Just cook the shrimp right before serving for the best taste. Gochujang shrimp pairs well with many sides. Here are a few ideas: - Steamed jasmine rice - Stir-fried vegetables - Cucumber salad - Kimchi - Rice noodles These dishes balance the sweet and spicy shrimp nicely. To change the spice level, you can use less gochujang. Start with 1 tablespoon instead of 2. You can also add more honey for sweetness. If you like it hotter, add chili flakes or fresh chili. Adjust the spice to fit your taste. For the full recipe, check out the Sweet & Spicy Gochujang Shrimp section. This blog gave you a tasty shrimp recipe using gochujang. I shared a detailed ingredient list and easy steps to cook. You learned how to balance sweet and spicy flavors and avoid common mistakes. The variations showed how to use different proteins and add veggies for more flavor. Storing and reheating tips help you enjoy leftovers later. Embrace this dish's versatility and make it your own. With practice, you’ll impress everyone with your cooking!

Sweet & Spicy Gochujang Shrimp

Savor the bold flavors of Sweet & Spicy Gochujang Shrimp with this easy recipe! Perfectly marinated shrimp are quickly sautéed to perfection, then served over fluffy jasmine rice. In just 30 minutes, you can create a delicious meal that balances sweet and spicy notes for a taste sensation. Click through now to explore this mouthwatering recipe and elevate your dinner game!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon honey

1 tablespoon soy sauce

1 teaspoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon rice vinegar

1 green onion, sliced (for garnish)

Sesame seeds (for garnish)

Cooked jasmine rice (for serving)

Instructions
 

In a mixing bowl, combine 2 tablespoons of gochujang, 1 tablespoon of honey, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, the minced garlic cloves, grated ginger, and 1 tablespoon of rice vinegar. Use a whisk to blend all the ingredients until you have a smooth marinade.

    Place the peeled and deveined shrimp into the marinade. Stir gently to ensure each shrimp is evenly coated with the mixture. Cover and let it marinate for at least 15 minutes to allow the flavors to penetrate the shrimp.

      Heat a large skillet over medium-high heat until hot. Carefully add the marinated shrimp to the skillet in a single layer, being careful not to overcrowd the pan for even cooking. Allow the shrimp to cook for about 2-3 minutes on one side until they begin to turn pink.

        Flip the shrimp over and continue to cook for an additional 2-3 minutes, or until they are fully cooked through and develop a slight caramelization on the outside. As they cook, gently toss the shrimp in the skillet to coat them in the sauce for enhanced flavor.

          Once cooked, remove the skillet from heat. Sprinkle sliced green onions and sesame seeds over the shrimp for a fresh garnish.

            To serve, spoon a generous portion of cooked jasmine rice onto each plate and top with the sweet and spicy shrimp. Drizzle any remaining sauce from the skillet over the shrimp and rice for an extra burst of flavor.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4