Korean Recipes Shrimp

Gochujang Honey Shrimp. A spicy honey sesame shrimp that is easy to make in under 30 minutes. A great side dish for dinner.

These shrimps are lightly coated in cornstarch and seasoning first, then pan fried in some oil and coated with a thick honey gochujang sesame soy sauce. It's so tasty and I'm surprised I don't see more gochujang shrimprecipes online!

It comes together so quickly because shrimp cooks very quickly! If you're a shrimp lover like me, then this is the perfect dish for you to try. And if you enjoy the kick from Korean Gochujang then you will really enjoy it!

Honey Garlic Butter Shrimp

My gochujang shrimpstir-fry isn't too spicy to be honest because the honey and water help to neutralize the taste of it. But there is a slight kick.

If you want to add veggies to this spicygochujang shrimp, like red bell peppers or carrots, feel free to do so after you fry the shrimp.

In a mixing bowl, add your shrimp, cornstarch, garlic powder, black pepper and gently mix. Mix until each shrimp is well coated in the cornstarch seasoning.

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Then in a non-stick frying pan set over medium high heat, fry your shrimp until they are crispy and golden on both sides, about 10 minutes.

Lower your heat to low flame. Then pour your sauce over top and gently combine with the shrimp. Garnish with green onions (optional).

Well I hope you give my Gochujang Honey Shrimp recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Korean Fried Shrimp By Gaming_foodie

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Sautéed Zucchini And Shrimp (aehobak Saeu Bokkeum) Recipe By Maangchi

Enjoyed my recipe? Please leave a 5 star review (be kind)! Tag me on social media @ as I'd love to see your creations!

Calories: 197 kcal | Carbohydrates: 14 g | Protein: 1 g | Fat: 16 g | Saturated Fat: 1 g | Trans Fat: 1 g | Sodium: 129 mg | Potassium: 14 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 1 IU | Vitamin C: 1 mg | Calcium: 4 mg | Iron: 1 mgWhere there are appetizers there must be something on a stick. And these Korean shrimp skewers are even more delicious than they look. This sweet and spicy sauce is so jam-packed with flavor, too, you’ll likely use it not only for this shrimp, but other grilled meats, seafood, and veggies. The biggest thing to keep in mind when making these skewers is the size of shrimp you use. Shrimp are sized according to how many make up a pound. For instance, 16/20 means there are 16–20 shrimp per pound. This size is often labeled as extra jumbo, but terminology varies depending on packaging, so be sure to look for the number. For this recipe, we opted to use 16/20 because they offer a hearty portion and take a bit longer to cook, which lowers the risk of overcooking them on the grill.

Whisk together honey, gochujang, zest, lemon juice, soy sauce, garlic, ginger, scallion whites, and oil in a bowl; reserve half for a dipping sauce.

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Thread two shrimp onto two skewers; repeat with remaining shrimp and skewers. Grill shrimp until cooked through, about 3 minutes per side.

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Korean Barbecue Shrimp

Check out our recommendations for the necessary equipment and ingredients to make this recipe. All products featured on Cuisine at Home are independently selected by our editors; we may earn an affiliate commission from qualifying purchases through our links.

Looking for a little more inspiration or ideas? With appetizer, snack, breakfast, brunch, lunch, dinner, side dish, drink, and dessert recipes, from grilling and barbecue to slow cooked, make ahead, and everything in between, we aim to help you in your cooking endeavors with straightforward and flavorful recipes.Korean bbq shrimp. Think cajun bbq shrimp but with big Korean flavours. Classic Louisiana meets Asia in a mess of buttery goodness.

I’ve been a fan of cajun bbq shrimp for most of my life. It was my favourite ways to eat shrimp. Until now.

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Now it’s tied with Korean BBQ shrimp. I knew Korean BBQ shrimp was going to be good. Just wasn’t quite ready for how good.

I had all sorts of words running through my head when I tasted it for the first time. Words like ridiculous. Unbelievable. Stupid delicious. Crazy talk. I know. But still…

How could that not be good? It’s everything good in one pan. And then you serve it up with good, crusty bread to sop up the sauce. That’s just seriously good living.

Korean Food Photo: Stir Fried Dried Anchovies (except With Dried Shrimp) On Maangchi.com

It’s rich. Don’t plan on having this for dinner. Unless you are trying hard to gain weight. And you can handle a ton of butter.

It’s meant as an appetizer. One with serious flash. Perfect for when you want to show off. When you want to wow your friends. And it’s easy. I mean really easy. I won’t tell if you don’t.

Korean BBQ shrimp isn’t a thing. It’s not even Korean. Fusion maybe. Although I really don’t like that term. Korean inspired is more accurate.

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Legend has it a New Orleans restaurant came up with the dish in the 1950s. Because it was kind of red they decided to call it BBQ shrimp. Doesn’t make a lot of sense to me. But that’s the story.

So I’m calling this Korean BBQ shrimp. Not because it has anything to do with barbecue. Or grilling. But because it’s a whole lot of butter and spice. Just like the original.

If you cook the shrimp to death this isn’t going to be good. You want juicy. You always want juicy. When was the last time you heard someone say “I wish these shrimp were dry and rubbery.”

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There’s enough butter to cover up mistakes here. That’s true. But why not go for gold. Perfect shrimp. In a perfect sauce.

Be gentle. As soon as the shrimp are pink you are good to go. It’s easy to overcook shrimp. So watch them closely.

And leave the shrimp in the shell. Shells add flavour. Not a ton. But a little something. This is a messy dish. Have fun with it.

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That’s it. Crazy delicious Korean BBQ shrimp in no time flat. Try it. If you like shrimp and you like Korean flavours you are going to love Korean BBQ shrimp.

And so will your friends. Make this for them. They’ll think you’re an absolute kitchen rockstar. This could be the tastiest thing you’ve never heard of.

Serving: 4 servings | Calories: 235 kcal | Carbohydrates: 3 g | Protein: 5 g | Fat: 24 g | Saturated Fat: 15 g | Trans Fat: 1 g | Cholesterol: 106 mg | Sodium: 369 mg | Potassium: 102 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1600 IU | Vitamin C: 5 mg | Calcium: 48 mg | Iron: 1 mg

Sticky Korean Fried Shrimp Bao