Gochujang Shrimp

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Posted: Mar 27, 2023 Last Modified: Mar 23, 2023 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

All you need are a handful of ingredients to make this crispy pan-fried Gochujang Shrimp! Bright, sweet, and spicy, this flavourful shrimp recipe comes together in less than 30 minutes.

If you need an easy flavour packed dinner recipe, then you need to make this crispy gochujang shrimp. The shrimps are coated with seasoned cornstarch then pan-fried until golden and crispy before being tossed in a lemony sweet and sticky gochujang sauce. You’re going to want seconds!

Close up of gochujang shrimp over a bed of jasmine rice.

Why You’ll Love This Sweet and Spicy Shrimp Recipe

It comes together quickly. You only need around 30 minutes to whip this honey gochujang shrimp up. There’s no marinating, and you get a sticky sauce without having to simmer it for long.
Shrimp thaws sooooo quickly so it’s the perfect recipe for when you forget to thaw a protein for dinner.
The sticky sauce is the perfect balance of brightness from the lemon juice, sweetness from the honey, and spiciness from the gochujang. You won’t be able to get enough.

Ingredients You’ll Need

Ingredients needed to make gochujang shrimp.

gochujang — aka hot pepper paste. Can’t skip the gochujang for the gochujang sauce. Please do not substitute this ingredient. Keep in mind that gochujang comes in different levels of spiciness. You can get the super spicy one or mild one, depending on your preference.
honey — for some sweetness. You can swap for sugar if you prefer.
water — to thin out the sauce a bit.
lemon — fresh lemon juice is ideal as it tastes more bright and fresh.
cornstarch — to coat the shrimp so you get a nice crispy coating that the sauce can cling to.
seasoning — I season the cornstarch with garlic powder, onion powder, salt, and pepper.
shrimp — I used large shrimp that were pre-peeled. I like using the ones with the tails kept on, as they’re easier to flip.
oil — to pan-fry the shrimp in. You can use any neutral oil. I used vegetable oil.

How to Make Gochujang Shrimp

Overhead view of gochujang honey lemon sauce mixed in a measuring cup.

Mix together the gochujang, honey, water, and lemon and set aside.

Set of two photos showing cornstarch mixed with seasonings and shrimp tossed in it.

Combine the garlic powder, onion powder, salt, pepper, and cornstarch.
Toss the shrimp with the seasoned cornstarch until the shrimp are fully coated.

Set of two photos showing pan fried shrimp then coated in sauce.

In a large skillet, heat up the oil over medium heat. Once the oil is hot, add the shrimp in a single layer in the skillet. You may need to do this in batches as you don’t want to overcrowd the pan. Pan fry until crispy and golden, around 6 to 8 minutes, flipping at the halfway mark. Repeat until the shrimp are all cooked.
Wipe down the skillet and add the shrimp back in over low heat. Add the sauce and toss until well combined. Let the sauce cook for 2 to 3 minutes before removing it from the heat.
Garnish with sesame seeds and green onions if desired.

A plate of gochujang shrimp over rice with sliced lemon triangles.

Recipe Tips and Notes

Feel free to adjust the sauce as you prepare it. I like to tweak it depending on my mood. Some days I prefer the sauce sweeter, and other times, I prefer it spicier.
Make sure you pat the shrimp dry before coating them in cornstarch, so it coats the shrimp nicely instead of clumping.
Try not to move the shrimp until you’re ready to flip them. This makes sure they get nice and golden.
I like to serve my gochujang shrimp with jasmine rice but feel free to serve it with your favorite side!
It usually takes me 2 to 3 batches to cook through all the shrimp, depending on the size of the skillet used.

Make Ahead Tips

Meal prep: once cooled, store the cooked gochujang shrimp in an airtight container for up to 3 days in the fridge.
Reheat: I like reheating the shrimp in the air fryer, but you can reheat it in the microwave.

How do I quickly thaw shrimp?

To quickly thaw frozen shrimp, I just place it in a colander under cold running water, and it’s thawed in no time.