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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
Spicy Gochujang Honey Shrimp
- Total Time: 45 minutes
- Yield: 10, 3 ounce servings 1x
- Diet: Diabetic
Ingredients
- 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)
Get Recipe Ingredients
Instructions
- 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.
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
Nutrition
- Serving Size: 1, 3 ounce serving
- Calories: 134
- Sugar: 9.3g
- Sodium: 570mg
- Fat: 2.1g
- Carbohydrates: 11.4g
- Fiber: 0.6g
- Protein: 18g
- Cholesterol: 146mg
10 Responses
PERFECT balance of sweet and spice. We enjoyed your gochujang shrimp with yellow rice and brussels sprouts!
The balance of spicy and sweet really made this recipe so delicious! I will definitely be making these again!
I have been meaning to make a recipe with Gochujang for a while and I’m glad I found this one first! The shrimp was amazing — I love the honey and the Gochujang together!
Always looking for a new shrimp recipe the family will enjoy, and this was definitely one for the books! It was so flavourful and easy! Thanks so much!
I made this shrimp as a filling for my lettuce wraps as you suggested, and WOW! It was such a delicious meal! I loved the flavor of the shrimp and how easy it was to make!
First of all I love coated shrimp and the flavors in this dish were amazing! I really enjoyed this dish. Thanks for sharing!
I fell in love with the flavor the Gochujang imparted to the shrimp. I have put this recipe into my rotation!
I love shrimp recipes and this is now one of my favorite recipes because of that flavors. And the fact that I can add extra heat makes me love the recipe even more.
I always keep gochujang in the house (my step-father was South Korean), but surprisingly enough I’ve never used it to make shrimp! You’ve opened my eyes to how delicious it is. When paired with the honey it’s addictive.
My husband is a shrimp fan and this recipe is exactly what he’s been looking for! The sweetness from the honey mixed with the gochuchang made for the perfect balance of flavor. He special requested this for next week.