There’s something so satisfying about a shrimp dish that’s both spicy and slightly sweet.
This Korean shrimp recipe brings together gochujang, garlic, and honey for bold flavor balanced with a hint of tang.
It’s quick to make, vibrant on the plate, and guaranteed to impress.
Why You’ll Love This Recipe
It’s ready in under 30 minutes—perfect for busy nights.
The sauce is a blend of spicy, sweet, and savory Korean flavors.
Shrimp cook quickly, keeping the dish light but filling.
It pairs beautifully with rice, noodles, or simple sides.
What You’ll Need (Ingredient Highlights)
Shrimp – the star protein, tender and quick-cooking.
Gochujang – Korean chili paste that gives heat and depth.
Soy sauce – adds a salty, umami backbone to the sauce.
Sesame oil – nutty and aromatic, a must for Korean dishes.
Honey (or sugar) – balances the spice with sweetness.
Garlic & ginger – fresh aromatics that bring the sauce to life.
Optional bell peppers – add crunch, color, and freshness.
Pro Tips Before You Start
Marinate the shrimp briefly—10 to 15 minutes is plenty. Longer may over-season.
Use fresh garlic and ginger for the best depth of flavor.
Cook shrimp in a single layer so they sear instead of steaming.
Add the rice vinegar at the end for a subtle tangy kick.
How to Make Great Korean Shrimp
Step 1 – Marinate the shrimp
Whisk gochujang, soy sauce, sesame oil, honey, garlic, and ginger in a bowl.
Add shrimp and toss to coat. Let marinate 10–15 minutes.
Step 2 – Prep the vegetables
Slice bell peppers and chop green onions. Set aside.
Step 3 – Heat the pan
Warm vegetable oil in a skillet or wok over medium-high heat.
Step 4 – Cook the shrimp
Place shrimp in a single layer and cook 3–4 minutes, flipping halfway, until pink and opaque.
Step 5 – Add vegetables
Toss in bell peppers and stir-fry 2–3 minutes until tender but crisp.
Step 6 – Finish the sauce
Stir in rice vinegar if using. It adds brightness and balance.
Step 7 – Garnish and serve
Top with sesame seeds and chopped green onions. Serve hot.
What to Serve It With
Steamed jasmine or white rice.
Korean side dishes like kimchi or pickled radish.
Rice noodles or soba for a lighter option.
Variations / Substitutions
Swap shrimp for scallops or thinly sliced chicken.
Use maple syrup instead of honey for a deeper sweetness.
Add zucchini, mushrooms, or snap peas for extra veggies.
Make it extra spicy by adding more gochujang or red pepper flakes.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet; avoid overcooking shrimp.
Not recommended for freezing, as shrimp may turn rubbery.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat dry before marinating.
What does gochujang taste like?
It’s spicy, slightly sweet, and savory with fermented depth.
Can I make it less spicy?
Reduce the gochujang and add a little more honey.
Can I cook this on the grill?
Yes—thread shrimp on skewers, brush with marinade, and grill.
Is rice vinegar necessary?
No, but it adds a nice tang that balances the sauce.
What other garnishes work well?
Fresh cilantro, lime wedges, or extra sesame oil are great options.
Final Thoughts
This Korean shrimp dish is bold, flavorful, and beautifully simple.
The spicy-sweet sauce clings to tender shrimp, making it a perfect dinner option for when you want something exciting yet easy.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.