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