Mmmm… Shrimp. Shrimp is probably my favorite seafood. It’s so versatile and so easy to cook. I love it with pasta, in fried rice, in seafood salad, as a topping for salad, grilled, roasted, boiled, in cocktail, you name it, I love it.
I came up with this recipe because my husband love, loves gochujang and I have fallen for gochujaru and I was craving shrimp. The combination of the two spicy ingredients makes for quite a spicy sauce, so be prepared. The honey, soy, and sesame oil off set the heat a bit, but it’s still got some serious zip. If you’re not crazy about a ton of spice, cut both of those ingredients in half and increase the honey and mirin by half.
- 1 lb. large shrimp, peeled and deveined
- 1 T. gochujang (korean hot pepper paste)
- 1 T. gochujaru (korean chili powder)
- 1 T. honey
- 1 T. mirin
- 1 T. soy sauce
- 1 T. sesame oil
- 2 scallions, sliced finely
- 3 cloves minced garlic
- 1 tsp. sesame seeds
- 1 zucchini, quartered lengthwise and then cut into 1 inch chunks
- 1 lb. mushrooms, cleaned and quartered
- 1 small onion, sliced
In a bowl, combine the kochujang, kochujaru, honey, soy sauce, garlic, scallions, mirin, sesame oil and sesame seeds and set aside.
In a large skillet over medium-high heat, heat 1 T. sesame oil and 1 T. vegetable oil until the oil ripples. Add shrimp, season with salt and pepper and cook until halfway done. Remove from pan and set aside.
Add a little more sesame oil and add the mushrooms, zucchini, and onion. Cook for 4 minutes then add hot pepper mixture. Cook until veggies are soft. Add shrimp and finish cooking through.
Serve with rice, kimchee, and tofu (or any other korean dishes you like). You could also wrap the shrimp in lettuce and eat as lettuce cups.
- To make it Gluten Free, use GF soy sauce. The rest is safe!