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Sweet and Spicy Shrimp

Sweet and Spicy Shrimp: A 30-Minute Flavor Adventure

Sweet and Spicy Shrimp is a delectable dish that combines Korean-inspired flavors, ready in just 30 minutes for an impressive, quick meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 0.5 tsp Sesame Oil Enhances flavor with a nutty richness.
  • 1.5 tsp Mirin Infuses sweetness and depth; use rice vinegar mixed with sugar if unavailable.
  • 1.5 tsp White Sugar Balances the flavors; honey or coconut sugar are great alternatives.
  • 1 tbsp Fresh Ginger Adds spiciness and warmth; ginger paste is a good substitute if needed.
  • 3 cloves Garlic Contributes aromatic depth; fresh garlic is best for maximum flavor.
  • 1 tbsp Cornstarch or All-Purpose Flour Thickens the marinade and glaze for a rich texture.
  • 1 tsp Red Pepper Flakes Brings optional heat; adjust based on your spice preference.
  • tsp Light Soy Sauce Provides salty umami depth; opt for low-sodium for a healthier choice.
For the Shrimp
  • 1 lb Fresh Shrimp The main protein, cooking quickly to maintain a tender texture.
For Garnish
  • 1 tbsp Toasted Sesame Seeds Introduces a nutty flavor and delightful crunch.
  • 3 Scallions Adds freshness and a mild onion flavor; the green tops make a lovely garnish.
For the Glaze
  • 0.5 tbsp Gochujang Gives the dish its signature spicy sweet profile.

Equipment

  • Medium mixing bowl
  • Skillet
  • Resealable plastic bag

Method
 

Step-by-Step Instructions
  1. Prepare the Marinade: In a medium mixing bowl, combine the light soy sauce, minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, white sugar, red pepper flakes (if using), and sesame oil. Whisk together until smooth and well-blended.
  2. Marinate the Shrimp: Place the peeled and deveined shrimp into a resealable plastic bag. Pour the marinade over the shrimp, seal the bag tightly, and shake gently to coat evenly. Refrigerate for 15 to 20 minutes.
  3. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for about 3 to 5 minutes until opaque and pink. Remove from the pan and set aside.
  4. Thicken the Glaze: In the same skillet, lower the heat to medium-low, add the reserved marinade and gochujang. Stir continuously for about 2 minutes until it thickens slightly.
  5. Glaze and Serve: Return the cooked shrimp to the skillet, tossing gently to coat in the sauce. Garnish with the remaining minced scallions and toasted sesame seeds.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 28gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 50IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Adjust sweetness and heat of the marinade according to taste. Be careful not to overcook the shrimp to avoid a rubbery texture. Can marinate shrimp in advance for richer flavor.

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