Prep Time: 10 minute

Cook Time: 5 minute

Total Time: 15 minute

Servings: 4

 

Ingredients:

16 oz uncooked medium shrimp, peeled and deveined

garlic powder to taste

salt to taste

3 tbsp. gochujang (Korean hot and sweet pepper paste), or to taste

2 tbsp. honey

1 tbsp. sesame oil

3 tsp soy sauce

1 tsp freshly squeezed lemon juice

Three cloves garlic, minuteced

1 tsp minuteced fresh ginger root

1 1/2 tbsp. vegetable oil, or more as needed

1/2 cup of water

1 tsp cornstarch

1 tsp sesame seeds scallions, sliced diagonally, as a garnish

 

Directions:

Garlic powder and salt should be used to season the shrimp before setting them aside. Make a sauce by mixing gochujang, honey, sesame oil, soy sauce, lemon juice, garlic, ginger, and a pinch of salt. Place aside.

Oil should be heated in a nonstick pan over medium heat. Do not overcook the shrimp; add them and cook for 2 to 3 minuteutes, turning once, until the outside is pink and the flesh is opaque. Take the shrimp out of the skillet.

Turn the heat down low and pour the sauce into the skillet. Make a slurry by combining water and cornstarch in a small bowl. Mix the slurry into the sauce well.

Continue heating, stirring frequently, for another minuteute or until the sauce thickens. Return the shrimp to the pan and swirl until evenly covered and cooked.

Sprinkle some sesame seeds and sliced scallions on top in a hot dish.