Sweet & Spicy Gochujang Shrimp is more than just a meal—it’s a bold, comforting embrace wrapped in sticky, glossy sauce. This dish is inspired by Korean culinary traditions that celebrate balance—spice meets sweetness, savoriness mingles with warmth. I first discovered this recipe during a chilly fall evening, when I was craving something hearty yet quick. I had just returned from a long walk under rust-colored leaves, and my kitchen still smelled like the morning’s toast and coffee. That’s when I remembered the jar of gochujang in the back of my fridge—a staple that always brings meals to life.

With just a handful of ingredients and less than 30 minutes, I had a dish that tasted like it simmered for hours. The shrimp were crisped to perfection, and the sauce, with its fiery depth and honeyed warmth, clung to every curve. My family gathered around, dipping rice into the glaze and grinning between bites. Since then, Sweet & Spicy Gochujang Shrimp has become our go-to for cozy dinners, quick weeknight meals, and even as an appetizer for gatherings.

Gochujang, the fermented red chili paste at the heart of Korean cuisine, carries generations of tradition. It adds not only heat but a rich umami that transforms simple shrimp into something unforgettable. Whether you’re new to Korean flavors or a seasoned fan, this recipe brings authenticity and ease together beautifully.

Why You’ll Love This Recipe

• Big flavor in little time: Ready in 20 minutes, it delivers restaurant-quality taste at home.
• Sweet, spicy, and savory harmony: The sauce hits all the right notes—thanks to honey and gochujang.
• Versatile: Perfect for rice bowls, tacos, lettuce cups, or even cold lunch wraps.
• Customizable: Make it mild or fiery depending on your taste.
• Great for gatherings: A surefire hit for dinners, parties, or meal prep.

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INGREDIENTS YOU’LL NEED:

Shrimp:

• 1 lb large shrimp, peeled and deveined, tails on
• 2 tbsp cornstarch
• ½ tsp salt
• ½ tsp smoked paprika (optional)
• ½ tsp ground black pepper
• 1 tbsp neutral oil (avocado, sunflower, or grapeseed)

Gochujang Glaze:

• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp honey
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 2 tbsp water or rice vinegar

To Garnish:

• 1 tsp toasted sesame seeds
• 2 green onions, sliced thin on the bias

HOW TO MAKE “Sweet & Spicy Gochujang Shrimp”

STEP-BY-STEP INSTRUCTIONS

Step 1: Season and coat the shrimp
Place the shrimp in a bowl and toss with cornstarch, salt, paprika, and pepper until evenly coated. This light coating helps give the shrimp a lovely golden crust when pan-fried.

Step 2: Mix the sauce
In a small bowl, whisk together gochujang, honey, soy sauce, sesame oil, garlic, and water until smooth. Taste and adjust the sweetness or heat as you prefer—add more honey for a gentler flavor or a splash of vinegar for tang.

Step 3: Cook the shrimp
Heat oil in a large skillet over medium-high heat. Once hot, add shrimp in a single layer, being careful not to overcrowd the pan. Sear each side for 1–2 minutes until shrimp are pink, curled, and slightly crisp. Transfer to a plate.

Step 4: Simmer the sauce
In the same skillet, reduce heat to medium. Pour in the sauce mixture and stir continuously. Let it bubble for about 1–2 minutes until it thickens slightly and becomes glossy.

Step 5: Glaze the shrimp
Return the cooked shrimp to the pan and toss them in the sauce, making sure each piece is well-coated. Let it all cook together for another minute to soak up the flavor.

Step 6: Serve and garnish
Remove from heat and sprinkle with sesame seeds and green onions. Serve immediately with steamed rice, noodles, or fresh greens.

HELPFUL TIPS

• Use fresh or frozen shrimp: Both work great—just thaw frozen shrimp thoroughly and pat dry.
• Watch your heat: High heat sears the shrimp quickly, keeping them tender inside.
• Adjust heat level: Use less gochujang for milder spice or add red pepper flakes if you want it spicier.
• Make it a bowl: Serve over jasmine rice, with cucumber ribbons and pickled radish for a full meal.
• Leftover idea: Toss cold shrimp with greens for a spicy protein salad the next day.

DETAILS

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-fried
• Cuisine: Korean-inspired
• Diet: Gluten-free (with tamari or coconut aminos), dairy-free

NOTES

• If you love extra crunch, try lightly dredging shrimp in panko after coating in cornstarch.
• For extra richness, drizzle a tiny bit of extra sesame oil before serving.

NUTRITIONAL INFORMATION (per serving)

• Calories: Approx. 200 kcal
• Protein: 20g
• Fat: 8g
• Carbohydrates: 20g
• Sugar: 12g

FREQUENTLY ASKED QUESTIONS

Can I use another protein instead of shrimp?
Yes! Try cubed tofu, chicken breast strips, or even cauliflower florets for a vegetarian twist.

What can I substitute for gochujang?
If you don’t have gochujang, try a mix of sriracha and miso paste—but keep in mind the flavor will differ.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in a skillet to retain texture.

STORAGE INSTRUCTIONS

Let the shrimp cool completely before storing. Refrigerate in a sealed container for up to 3 days. To reheat, sauté in a nonstick pan over low heat until warmed through. Avoid microwaving, as it can make the shrimp rubbery.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Korean Gochujang Noodles: A Spicy, Comforting Weeknight Favorite
• Sticky Honey Gochujang Chicken
• Korean Spicy Chicken Tacos
• Korean Chicken Rice Bowls: A Flavor-Packed Comfort Food

CONCLUSION

Sweet & Spicy Gochujang Shrimp is that rare kind of dish—fast, flavorful, and deeply satisfying. With just a few pantry ingredients and a handful of minutes, you’ll have a meal that speaks of warmth and care. Whether you’re enjoying it alone on a quiet evening or sharing with loved ones, it never fails to impress. Try it once, and it might just become a new weeknight favorite.