Gochujang Shrimp Over Rice
If you’re looking for a quick dinner that’s packed with flavor, this Gochujang Shrimp Over Rice is one to add to your weeknight rotation. Best of all, juicy shrimps are coated in a sweet, spicy, and savory gochujang sauce and served over fluffy steamed jasmine rice. As a result, you get an easy, flavorful meal that comes together in no time.
Gochujang gives the shrimp a wonderful depth of flavor with just the right amount of heat. This recipe is quick enough for a busy weeknight.
Jump to Recipe
Why You’ll Love This Gochujang Shrimp
- Quick and easy: Dinner can be on the table in about 20 minutes.
- Big flavor: Gochujang, garlic, shallot, and heavy cream create a delicious sweet-and-spicy sauce.
- Simple ingredients: You only need a handful of everyday ingredients.
- Perfect over rice: The rice soaks up all that delicious creamy sauce.
- Easy to customize: Add vegetables, adjust the spice, or use your favorite toppings.
What Is Gochujang?
Gochujang is a Korean fermented chili paste made from red chili pepper, fermented soybeans, glutinous rice, and salt. It has a unique combination of spicy, savory, slightly sweet, and deeply fermented flavors.
A little goes a long way, which makes it perfect for creating a flavorful sauce without needing a long list of ingredients.
If you’re new to gochujang, then this shrimp recipe is an easy place to start. Plus, it delivers a perfect balance of sweet, savory, and mild heat without overwhelming your palate.
Tips for the Best Gochujang Shrimp
Don’t overcook the shrimp. Shrimps cook quickly. As soon as they’re halfway cooked through, add the sauce and finish cooking.
Pat the shrimp dry first. Removing excess moisture helps the shrimp sear instead of simply steaming in the pan.
Adjust the spice level. Since gochujang varies in heat, start with a small amount and add more if you prefer a spicier flavor.
Use warm rice. The warm rice absorbs the extra gochujang sauce, making every bite flavorful.
What to Serve With Gochujang Shrimp
This shrimp is delicious on its own over rice. Although, you can easily turn it into a complete bowl.
Try adding:
- Steamed broccoli
- Sautéed spinach
- Cucumber
- Shredded carrots
- Edamame
- Avocado
Can I Make This Less Spicy?
Absolutely. Start with less gochujang and add more to taste. You can also add a little extra honey to balance the heat.
If you’re serving this to kids or anyone sensitive to spice, reducing the gochujang is an easy way to make the dish milder while still keeping plenty of flavor.
Storage and Reheating
Store leftover shrimp and rice separately in airtight containers in the refrigerator for up to 2 days.
Reheat gently in the microwave or in a skillet over medium-low heat. Avoid overheating the shrimp, as they can become rubbery.
Gochujang Shrimp Over Rice
2
servings20
minutesIngredients
16-20 jumbo shrimps
salt & pepper
1 diced medium shallot
6 cloves minced garlic
1 tbsp Gochujang
1/2 cup heavy cream
Directions
- Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside.
- Add 1-2 tbsp olive oil to a pan over medium heat. Add in minced garlic and stir until fragrant then add in diced shallots and cook until soften.
- Add shrimps to a pan and cook for about 1–2 minutes per side, or until they are nearly cooked through.
- Reduce the heat slightly and add gochujang and heavy cream over the shrimps. Toss everything together and cook for another minute or two, until the shrimp are fully cooked and coated in the glossy sauce. Be careful not to overcook the shrimp—they should be tender and juicy.
- Spoon warm cooked rice into bowls and top with the gochujang shrimps.
- Finish with dried parsley for garnish. For extra freshness and crunch, add cucumber, carrots, or your favorite steamed vegetables.