These spicy shrimp are definitely addictive! With a touch of heat and sweetness to balance the flavor, they’ll be one of your homemade take-out recipes forever!
Even though there are a few ingredients in this super-simple spicy shrimp recipe, the one key ingredient is Gochujang (Pronounced, “Go-choo-jang) This thick red paste is made mostly from red chili powder and fermented soy bean powder. It’s origin is Korean and at first sight you might think it’ll taste similar to Sriracha, that well known hot and spicy sauce. But Gochujang is much milder making it easier to adapt into recipes and without destroying your taste buds.
The paste has a strong umami flavor so it can be used in recipes such as stews and soups to stir fry’s or casseroles. For this recipe I mixed it with a few other pantry staple ingredients and added it to some large shrimp. The end result is really good and would go head to head with any of your favorite take out. Add some rice or crunchy vegetables for an easy and quick weeknight dinner!
ingredients used
- Gochujang- Korean chili paste which can be found at any Asian grocery store or specialty store.
- Soy sauce
- Rice vinegar
- Honey
- Shrimp- I like to use large shrimp and keep the tails on but it’s definitely up to you
- Green onion
- Fresh garlic
- Red pepper flakes-Optional if you like a god spice kick
- Sesame seeds
FAQ’s about making spicy shrimp
Yes, chicken, beef or pork could be used, just be sure to chop it into small pieces so it cooks quickly.
I’d say medium and maybe a 6/10. Make it spicier by adding a heavy sprinkle of red pepper flakes.
I would recommend fried rice or regular rice, stir fry veggies would also be a good choice.
more homemade takeout options
Spicy Shrimp
Ingredients
- 1 tbsp soy sauce
- 2 tbsp Gochujang chili paste
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 tbsp olive oil
- ½ cup chopped green onion, plus extra for garnish
- 1 tbsp minced garlic
- ½ pound raw shrimp, peeled and deveined
- Red pepper flakes to taste
- Sesame seeds for garnish
- Fresh chopped cilantro
Instructions
- In a bowl whisk together the soy sauce, Gochujang, rice vinegar and honey. Set aside.
- In a skillet, heat the olive oil until shimmering.
- Add the chopped green onion and stir, then add the garlic.
- Add the shrimp and cook on high heat for 2-3 minutes.
- Pour the sauce over the shrimp and cook for another 4-5 minutes stirring and tossing.
- Garnish with extra green onion, pepper flakes and sesame seeds and serve with cooked rice.
