Quick & Easy Gochujang Honey Shrimp

Name: Quick & Easy Gochujang Honey Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb jumbo shrimp (peeled and deveined); 1/3 cup cornstarch (or potato starch); 1/2 tsp garlic powder; 1/8 tsp black pepper; 1/4 cup vegetable oil (or any neutral oil); 1 green onion (finely chopped for optional garnish); 1/2 tsp sesame seeds (optional garnish); 1 tbsp gochujang; 1 tbsp honey; 1/2 tbsp sesame oil; 1/2 tbsp regular soy sauce; 2 cloves garlic (minced); 1 tbsp cornstarch (or potato starch); 1/2 cup water (cold)

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Gochujang Honey Shrimp. Fried shrimp tossed in a sweet, spicy, sesame sauce with Korean flavors. A quick and easy shrimp recipe in 30 minutes or less with simple ingredients! A great main or appetizer if you love gochujang.

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What is Gochujang Honey Shrimp?
Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Ideas
FAQ
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What is Gochujang Honey Shrimp?

Gochujang Honey Shrimp is a delicious and simple Korean-inspired shrimp dish. The shrimp is lightly coated in cornstarch and seasoning, then fried in oil and coated with a honey gochujang sauce. It's a delicious and popular seafood dish on my blog!

Gochujang is a thick, sweet, spicy red pepper paste made of red chilli flakes, fermented soybean paste, glutinous rice and salt. It's popularly used in Korean cuisine to marinate meats, noodle sauces or in rice dishes and more. This sauce can last months in the fridge if stored properly!

I actually developed this recipe one evening when I had a large tub of gochujang that I needed to use up. With some experimentation, this tasty dish was born!

This shrimp dish serves well as a main dish or side dish with white rice and vegetables but you can also have it as a starter or side dish. It comes together quickly so it’s perfect as a weeknight meal made in one pan!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Note: Most Asian grocery stores will carry most of the Asian specific ingredients.

Jumbo shrimp: is highly recommended. Buy the easy peel & deveined kind to make things easier.
Cornstarch: or substitute with potato starch
Garlic powder
Black pepper
Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Green onions & sesame seeds: optional garnish

Gochujang sauce

Gochujang: this is a Korean red chili paste and the star ingredient of this recipe. You can find this ingredient at most Korean grocers in the sauce aisle. It's usually packaged in a red rectangular tub with varying spice levels from mild to hot so choose wisely! If you’re gluten-free, make sure to use a gluten-free version as some gochujang brands contain barley malt or soy sauce.
Honey: avoid using any flavored honeys like lavender honey.
Sesame oil: for that nutty flavor!
Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
Garlic
Cornstarch or potato starch
Cold water

Expert Tips

Use jumbo shrimp for best texture. Smaller shrimp is fine but if you want a meatier bite, jumbo is the way to go. Avoid using colossal size shrimp.
Mix the sauce well. The cornstarch usually sinks to the bottom after some time so make sure to mix it again before pouring it into the pan.
Avoid tossing the shrimp in the pan as it fries or it won't develop a golden crispy coating.
Gently toss the shrimp in the sauce. Otherwise the coating will fall off the shrimp.

Instructions

Below are step-by-step instructions on how to make gochujang honey shrimp:

Season & Coat Shrimp

In a large mixing bowl, add shrimp, cornstarch, garlic powder, black pepper and gently mix. Mix until each shrimp is well coated in the cornstarch seasoning.

Make Gochujang Sauce

In a small bowl, whisk together your Gochujang Sauce ingredients as listed above until well combined. Set aside.

Fry Shrimp

Then heat vegetable oil in a large pan on medium-high heat, fry your shrimp until they are crispy and golden on both sides.

Add Sauce & Toss

Reduce to low-medium heat. Then mix your sauce again to lift up the cornstarch at the bottom of the bowl and pour it over the shrimp. Gently toss shrimp with the sauce.

Do not over toss or it can cause the coating to fall off the shrimp. Garnish with green onions and sesame seeds (optional) and enjoy!

Storage

Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot. Note: the shrimp coating will go soggy over time.
Freezer-friendly? I wouldn't recommend freezing this dish as it's best enjoyed immediately and the shrimp won't taste as fresh.

Pairing Ideas

This gochujang shrimp serves well with white rice, brown rice, cauliflower rice, kimchi fried rice, noodles and other Korean-style dishes like Korean cucumber salad, beansprout salad, zucchini fritters, kimchi potato pancakes, Korean scallion pancake, or tteokbokki!

FAQ

Can I make this in advance?

I wouldn't recommend it as this dish is best made and enjoyed immediately as the crispy shrimp will naturally go soggy overtime with or without the sauce.

Can I substitute with another protein?

Yes, you can substitute the shrimp with diced chicken, sturdy white fish, beef, pork, or extra-firm tofu.

Are there any substitutes for gochujang?

Unfortunately, there aren't many great substitutes for gochujang that you can easily swap with. The next best substitute is a homemade gochujang but that takes time and effort. Gochujang is a common ingredient found at many Korean grocery stores and you may even find it sold online!

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