Ingredients
4
4 servings
- •16 ounces uncooked medium shrimp, peeled and deveined
- •garlic powder to taste
- •salt to taste
- •3 tablespoons gochujang (Korean hot and sweet pepper paste), or to taste
- •2 tablespoons honey
- •1 tablespoon sesame oil
- •3 teaspoons soy sauce
- •1 teaspoon freshly squeezed lemon juice
- •3 cloves garlic, minced
- •1 teaspoon minced fresh ginger root
- •1.5 tablespoons vegetable oil, or more as needed
- •0.5 cup water
- •1 teaspoon cornstarch
- •1 teaspoon sesame seeds
- •scallions, sliced diagonally, as a garnish
Instructions
- Season both sides of shrimp with garlic powder and salt, and set aside.
- Combine gochujang, honey, sesame oil, soy sauce, lemon juice, garlic, and ginger in a bowl until well combined. Set aside.
- Heat oil in a non-stick skillet over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes, flipping half way through; do not overcook. Remove shrimp from the pan.
- Reduce temperature to low, and add sauce to skillet. Whisk water and cornstarch together in a small bowl to make a slurry. Stir slurry into the sauce until well combined. Keep cooking, stirring constantly, until the sauce starts to slightly thicken, about 1 minute. Add shrimp back into the skillet and stir until coated and just heated through.
- Garnish with sesame seeds and scallions. Serve hot.
Nutritional Facts
Per 4 servings
- Calories: 265
- Carbohydrate: 18g
- Fat: 11g
- Fiber: 0g
- Protein: 23g
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