Sweet and Spicy Shrimp
Course: CuisineCuisine: KoreanPrep Time
30 mins
Cook Time
10
minutesAdditional Time
15
minutesTotal Time
55 mins
Servings
2
Ingredients
- Marinade
½ cup — light soy sauce
3 — scallions, minced, divided
3 cloves — garlic, minced
1 tablespoon — toasted sesame seeds
1 tablespoon — cornstarch
1 tablespoon — finely minced ginger
1 ½ teaspoons — mirin
1 ½ teaspoons — white sugar, or more to taste
1 teaspoon — red pepper flakes (Optional)
½ teaspoon — sesame oil
1 pound — fresh shrimp, peeled and deveined
½ tablespoon — gochujang (Korean hot pepper paste)
Directions
- Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
- Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
- Heat a skillet over medium-high heat; add shrimp, reserving any remaining marinade in the bag. Cook, turning a few times until meat is opaque, about 3 to 5 minutes; transfer shrimp to a bowl.
- Add 3 tablespoons of reserved marinade and gochujang into the same skillet; cook and stir over medium-low heat until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle remaining minced scallion on top.
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