These spicy shrimp are positively addictive! With a contact of warmth and sweetness to steadiness the flavour, they’ll be one in all your selfmade take-out recipes eternally!
Though there are a couple of elements on this super-simple spicy shrimp recipe, the one key ingredient is Gochujang (Pronounced, “Go-choo-jang) This thick purple paste is made largely from purple chili powder and fermented soy bean powder. It’s origin is Korean and at first sight you may assume it’ll style much like Sriracha, that well-known scorching and spicy sauce. However Gochujang is far milder making it simpler to adapt into recipes and with out destroying your style buds.
The paste has a robust umami taste so it may be utilized in recipes reminiscent of stews and soups to stir fry’s or casseroles. For this recipe I blended it with a couple of different pantry staple elements and added it to some massive shrimp. The top result’s actually good and would go face to face with any of your favourite take out. Add some rice or crunchy greens for a straightforward and fast weeknight dinner!
elements used
- Gochujang- Korean chili paste which could be discovered at any Asian grocery retailer or specialty retailer.
- Soy sauce
- Rice vinegar
- Honey
- Shrimp- I like to make use of massive shrimp and preserve the tails on however it’s positively as much as you
- Inexperienced onion
- Contemporary garlic
- Crimson pepper flakes-Elective for those who like a god spice kick
- Sesame seeds
FAQ’s about making spicy shrimp
Sure, hen, beef or pork may very well be used, simply remember to chop it into small items so it cooks shortly.
I’d say medium and possibly a 6/10. Make it spicier by including a heavy sprinkle of purple pepper flakes.
I might advocate fried rice or common rice, stir fry veggies would even be a sensible choice.
extra selfmade takeout choices
Servings: 2
Deliciously candy and spicy shrimp tossed in a Korean Gochujang sauce.
Print Recipe
- 1 tbsp soy sauce
- 2 tbsp Gochujang chili paste
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 tbsp olive oil
- ½ cup chopped inexperienced onion, plus further for garnish
- 1 tbsp minced garlic
- ½ pound uncooked shrimp, peeled and deveined
- Crimson pepper flakes to style
- Sesame seeds for garnish
- Contemporary chopped cilantro
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In a bowl whisk collectively the soy sauce, Gochujang, rice vinegar and honey. Put aside.
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In a skillet, warmth the olive oil till shimmering.
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Add the chopped inexperienced onion and stir, then add the garlic.
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Add the shrimp and cook dinner on excessive warmth for 2-3 minutes.
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Pour the sauce over the shrimp and cook dinner for an additional 4-5 minutes stirring and tossing.
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Garnish with further inexperienced onion, pepper flakes and sesame seeds and serve with cooked rice.
