Gochujang Honey Shrimp
Description
Guchajang and honey add a sweet and spicy flavor to this quick shrimp dish.
Ingredients
•
16 ounces uncooked medium shrimp, peeled and deveined
•
garlic powder to taste
•
salt to taste
•
3 tablespoons gochujang (Korean hot and sweet pepper paste), or to taste
•
2 tablespoons honey
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1 tablespoon sesame oil
•
3 teaspoons soy sauce
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1 teaspoon freshly squeezed lemon juice
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3 cloves garlic, minced
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1 teaspoon minced fresh ginger root
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1 1/2 tablespoons vegetable oil, or more as needed
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1/2 cup water
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1 teaspoon cornstarch
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1 teaspoon sesame seeds
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scallions, sliced diagonally, as a garnish
Directions
1
Season both sides of shrimp with garlic powder and salt, and set aside.
2
Combine gochujang, honey, sesame oil, soy sauce, lemon juice, garlic, and ginger in a bowl until well combined. Set aside.
3
Heat oil in a non-stick skillet over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes, flipping half way through; do not overcook. Remove shrimp from the pan.
4
Reduce temperature to low, and add sauce to skillet. Whisk water and cornstarch together in a small bowl to make a slurry. Stir slurry into the sauce until well combined. Keep cooking, stirring constantly, until the sauce starts to slightly thicken, about 1 minute. Add shrimp back into the skillet and stir until coated and just heated through.
5
Garnish with sesame seeds and scallions. Serve hot.