Ingredients
400g jumbo shrimp, peeled and deveined
2 tablespoons cornstarch or potato starch
1 teaspoon garlic powder
1/2 teaspoon black pepper
3 tablespoons gochujang (Korean red chili paste)
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
2 tablespoons soy sauce, tamari, or coconut aminos
2 cloves garlic, minced
1 tablespoon apple cider vinegar
1 teaspoon chili flakes
1 tablespoon lemon juice
2 tablespoons vegetable oil for frying
2 tablespoons chopped green onions
1 tablespoon sesame seeds
Instructions
1. Pat the peeled and deveined shrimp dry with paper towels, then toss in cornstarch, garlic powder, and black pepper until evenly coated.
2. Heat vegetable oil in a large pan over medium-high heat. Add the shrimp in batches and fry until golden and crispy on both sides, about 2-3 minutes per side.
3. In a bowl, mix gochujang, honey, sesame oil, soy sauce, minced garlic, apple cider vinegar, chili flakes, and lemon juice to make the sauce.
4. Once the shrimp are fried, remove excess oil from the pan and reduce heat to medium. Add the sauce to the pan and simmer for 1-2 minutes.
5. Add the fried shrimp back to the pan, tossing well to coat evenly with the sauce. Cook for another 1-2 minutes.
6. Garnish with green onions and sesame seeds before serving. Enjoy over rice, in tacos, or wrapped in lettuce!
Notes
🔪 Pat the shrimp dry before coating to ensure maximum crispiness.
🔥 Adjust the heat by adding more or fewer chili flakes as desired.
🍚 Serve with your choice of rice for a complete meal, or experiment with different bases like cauliflower rice.
- Prep Time: 10 minutes
- Flavor Absorption: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Korean-Inspired
- Diet: Seafood
Nutrition
- Serving Size: 5-6 shrimp
- Calories: 370
- Sugar: 14g
- Sodium: 1020mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 210mg