What is the “gochujang” in Gochujang Shrimp? We’d love to tell you! It’s actually a savory, sweet, and spicy condiment that’s quite popular in Korean cuisine. Sounds pretty tasty, eh? Well, imagine that deliciousness smothered all over some plump, pink shrimp. That’s a whole lot of yum for one dish and we love it! Take your taste buds on a tasty, Korean-inspired adventure with Gochujang Shrimp. It might just be your newest favorite!


  • 16 ounces medium shrimp, peeled and deveined
  • garlic powder, to taste
  • salt, to taste
  • 3 tablespoons gochujang Korean red chili paste or sauce, such as Bibigo™ Gochujang Hot & Sweet Sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 3 teaspoons soy sauce
  • 1 teaspoon fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger root, minced
  • 1 1/2 tablespoons vegetable oil
  • 1/2 cup water
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame seeds, for garnish
  • scallions, to taste, sliced diagonally, for garnish


Step 1 –Season both sides of the shrimp with the garlic powder and the salt.

Step 2 –In a bowl, add the gochujang, the honey, the sesame oil, the soy sauce, the lemon juice, the minced garlic cloves, and the ginger and stir until it is well-combined.

Step 3 –In a nonstick skillet over medium-high heat, heat the vegetable oil.

Step 4 –Add the seasoned shrimp to the oil and cook, flipping halfway through, until they reach an internal temperature of 145 degrees F, are bright pink on the outside, and the meat is opaque, about 2-3 minutes.

Step 5 –Transfer the shrimp to a plate.

Step 6 –Reduce the heat to low and add the sauce mixture to the skillet.

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Step 7 –In a small bowl, add the water and the cornstarch and whisk it into a slurry.

Step 8 –Stir the slurry into the sauce mixture until it is well-combined.

Step 9 –Cook the sauce, stirring constantly, until it starts to slightly thicken, about 1 minute.

Step 10 –Add the cooked shrimp to the sauce and stir until they are coated and just heated through.

Step 11 –Serve the shrimp hot, garnished with the sesame seeds and the scallions.