This gochujang shrimp recipe is bold, glossy, sweet, and spicy with a quick Korean-inspired glaze.
The shrimp cook fast, turn lightly crisp, and get coated in a sticky sauce that makes this seafood dish perfect for busy weeknights.
Why You’ll Love This Recipe
This shrimp recipe is packed with sweet, spicy, savory flavor from gochujang, honey, soy sauce, sesame oil, and garlic.
The cornstarch coating gives the shrimp a light crisp texture before the glaze is added.
It cooks quickly in one skillet, making it ideal for a fast dinner or appetizer.
The glossy gochujang glaze clings beautifully to every shrimp for bold flavor in each bite.
What You’ll Need (Ingredient Highlights)
Large shrimp are the star of this dish and cook quickly while staying juicy and tender.
Cornstarch helps create a delicate crispy coating that gives the glaze something to cling to.
Gochujang brings deep chili flavor, gentle heat, and a slightly fermented savory taste.
Honey balances the spice with sweetness and helps the glaze become glossy.
Sesame oil, garlic, sesame seeds, and green onions add aroma, freshness, and texture.
Pro Tips Before You Start
Pat the shrimp very dry before coating so they sear properly instead of steaming.
Cook the shrimp in a single layer to help them develop a light golden crust.
Do not overcook the shrimp, since they only need a few minutes to become pink and tender.
If the glaze feels too thick, loosen it with a little extra water or rice vinegar before adding it to the pan.
How to Make Gochujang Shrimp Sweet & Spicy
Step 1 – Prepare the shrimp
Pat the shrimp completely dry with paper towels. Toss them with cornstarch, salt, smoked paprika if using, and black pepper until evenly coated.
Step 2 – Make the gochujang glaze
In a small bowl, whisk together gochujang, honey, soy sauce or coconut aminos, sesame oil, minced garlic, and water or rice vinegar until smooth and glossy.
Step 3 – Heat the skillet
Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
Step 4 – Cook the shrimp
Add the shrimp in a single layer and cook for 2–3 minutes on the first side without moving them. Flip and cook for another 1–2 minutes, until the shrimp are pink and just cooked through.
Step 5 – Add the glaze
Reduce the heat to medium and pour the gochujang glaze over the shrimp. Toss for 1–2 minutes until the sauce bubbles, thickens slightly, and coats the shrimp.
Step 6 – Garnish and serve
Transfer the shrimp to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions before serving.
What to Serve Them With
Serve this sweet and spicy shrimp over steamed white rice, jasmine rice, or coconut rice for a simple meal.
It also pairs well with stir-fried vegetables, cucumber salad, or roasted broccoli.
For a lighter option, serve the shrimp in lettuce cups with extra green onions and sesame seeds.
Variations / Substitutions
Use coconut aminos instead of soy sauce for a slightly sweeter, soy-free option.
Swap honey for maple syrup or brown sugar if needed.
Add a splash of lime juice at the end for a brighter finish.
For extra heat, stir a little chili crisp or red pepper flakes into the glaze.
Storage & Leftovers
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat until warmed through, adding a splash of water if the glaze thickens too much.
Freezing is not recommended because cooked shrimp can become rubbery after thawing.
FAQs
Can I make this recipe ahead of time?
This dish is best served fresh, but you can mix the glaze ahead of time and refrigerate it until ready to cook.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Can I freeze this dish?
Freezing is not recommended because the shrimp may lose their tender texture after thawing.
Can I substitute the gochujang?
Gochujang gives this dish its signature flavor, but you can use another chili paste in a pinch, though the taste will be different.
How long does this recipe take to make?
This recipe comes together in about 15 minutes from start to finish.
Is this recipe spicy?
It has a sweet and spicy flavor, but the honey helps balance the heat.
Can I use frozen shrimp?
Yes, thaw the shrimp completely and pat them very dry before coating and cooking.
What should I serve it with?
It goes well with rice, noodles, stir-fried vegetables, lettuce cups, or a crisp cucumber salad.
Do I need a wok?
No, a large skillet works well as long as the shrimp can cook in a single layer.
How do I know when the shrimp are cooked?
The shrimp should turn pink, opaque, and curl slightly, but they should still look juicy.
Final Thoughts
Gochujang shrimp sweet and spicy is a quick seafood recipe with bold flavor and a beautiful glossy finish.
It is easy enough for a weeknight dinner but flavorful enough to serve as a party appetizer or rice bowl topping.
Once you try the sticky gochujang glaze, this shrimp recipe will become a regular favorite.
Full Recipe Card
Ingredients
- 1 lb large shrimp, peeled and deveined, tails on
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp smoked paprika, optional
- ½ tsp ground black pepper
- 1 tbsp neutral oil, such as avocado, sunflower, or grapeseed
- 2 tbsp gochujang Korean chili paste
- 2 tbsp honey
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 2 tbsp water or rice vinegar
- 1 tsp toasted sesame seeds
- 2 green onions, sliced thin on the bias
Instructions
- Pat the shrimp completely dry with paper towels.
- Toss shrimp with cornstarch, salt, smoked paprika if using, and black pepper until evenly coated.
- Whisk gochujang, honey, soy sauce or coconut aminos, sesame oil, minced garlic, and water or rice vinegar in a small bowl until smooth.
- Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
- Add shrimp in a single layer and cook for 2–3 minutes on the first side.
- Flip and cook for another 1–2 minutes, until the shrimp are pink and just cooked through.
- Reduce heat to medium and pour the gochujang glaze over the shrimp.
- Toss for 1–2 minutes, until the glaze bubbles, thickens slightly, and coats the shrimp.
- Remove from heat and transfer to a serving platter.
- Garnish with toasted sesame seeds and sliced green onions before serving.
