Is gochujang very spicy?

Most brands are medium-hot, and the honey here softens it. Packages are often labeled from mild to very hot.

Can I use frozen shrimp?

Yes. Thaw them overnight in the refrigerator or in a bowl of cold water, then dry them very well before searing.

Gochujang Garlic Shrimp

Large shrimp seared in a hot skillet, then tossed in a sticky glaze of gochujang, honey, soy sauce, rice vinegar and plenty of butter-sauteed garlic. Ready in about 25 minutes; serves 4.

Vegetarian with swaps Low-carb High-protein

Contains: milk, shellfish, wheat, soy, sesame. Based on the ingredients as written; check package labels, which can change.

Prep 15 min
Cook 8 min
Total 23 min
Yield 4 servings
Heat 🌶🌶 Medium

Updated October 25, 2026

Gochujang garlic shrimp with grape tomatoes in a black skillet

Gochujang, the Korean chili paste, makes an instant glaze: it is spicy, a little sweet and deeply savory all at once. Here it is balanced with honey and a splash of rice vinegar and poured over shrimp that have just been seared in a hot pan.

The whole dish takes less than 10 minutes on the stove. Serve it over rice, toss it with noodles, or set it out with toothpicks as an appetizer.

Ingredients

Glaze

2 tablespoons gochujang
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil

Shrimp

1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon unsalted butter
5 cloves garlic, minced
1 cup grape tomatoes, halved (optional)
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds

Where to buy shrimpThis recipe calls for large shrimp. Lobster Anywhere ships super colossal shrimp, 8 to 12 per pound, which are bigger: cut each into 2 or 3 pieces so they cook in the same time.

Shop shrimp

More picks: where to buy seafood. We may make money from the links on this page, but it doesn't affect what you pay.

To make it vegetarian

For the shrimp, use king oyster mushrooms cut into thick coins, or a plant-based shrimp.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

New to an ingredient? See Gochujang, Rice vinegar, Toasted sesame oil in our kitchen glossary.

Instructions

Mix the glaze. Whisk together the gochujang, honey, soy sauce, rice vinegar and sesame oil until smooth.
Season the shrimp. Pat the shrimp dry with paper towels and sprinkle with the salt.
Sear. Heat the oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Transfer to a plate.
Cook the garlic. Lower the heat to medium. Add the butter, and when it melts, add the garlic and cook for 30 seconds, stirring, until fragrant but not browned.
Glaze. Pour in the glaze and let it bubble for about 1 minute, until slightly thickened. Return the shrimp and any juices to the pan with the tomatoes, if using, and toss for 30 seconds to coat and warm through.
Serve. Sprinkle with green onions and sesame seeds and serve right away.

Nutrition per serving (estimated)

280Calories

15 gCarbohydrates

<1 gFiber

14 gNet carbs

35 gProtein

9 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carb High-protein Vegetarian with swaps

Tips

Gochujang brands vary in heat. Start with the amount here, taste the glaze, and add more if you like it hotter.
Shrimp go from tender to rubbery quickly, so take them out of the pan as soon as they turn opaque; they finish cooking in the glaze.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

Is gochujang very spicy?: Most brands are medium-hot, and the honey here softens it. Packages are often labeled from mild to very hot.
Can I use frozen shrimp?: Yes. Thaw them overnight in the refrigerator or in a bowl of cold water, then dry them very well before searing.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

More Korean recipes

All Korean recipes | All recipes | Cooking guide and safe temperatures