This is my kind of recipe loaded with shrimp, some favorite veggies that always seem to pair well with so many dishes and Gochujang, a spicy condiment which kicks up this dish beautifully. Christopher Kimball has a new cookbook “The World in a Skillet” published 2022 which includes this recipe. Using one skillet is always a plus for me (less dishes, right?)
Spicy Korean-Style Shrimp with Zucchini and Scallions
- 2-3 tbsp.gochujang (spicy enough for me using 2 tbsp.)
- 2 tbsp. white sugar (I used a baking sugar alternative)
- 2 tbsp. toasted sesame oil
- 1 tbsp. reduced-sodium soy sauce
- kosher salt and ground black pepper
- 1-1/2 lbs. extra large shrimp peeled, tails removed, deveined and patted dry ( a pound was enough)
- 2 tbsp. neutral oil such as grapeseed or canola
- 1 large carrot, peeled and cut into matchsticks
- 6 medium garlic cloves, peeled and minced
- 4 scallions cut into 1-inch lengths (green part)
- 1 medium zucchini (8 oz.) halved lengthwise, seeded and thinly sliced on the diagonal
- 2 tsp. sesame seeds, toasted in a dry skillet until fragrant and just starting to get some color
In a medium bowl, stir together the gochujang, sugar, sesame oil, soy sauce, 1/2 tsp. salt and 1/4 tsp. pepper. Add the shrimp and toss to coat; let stand at room temperature for about 10 minutes.
In a 12-inch skillet over medium high, heat the oil until shimmering. Add the carrot and cook, stirring often, until wilted 3-4 minutes. Add the garlic and cook, stirring constantly, until lightly browned, about 1 minute. Push the mixture to the side of the skillet and add the shrimp with its marinade, distributing it in an even layer. Cook without stirring until the shrimp are pink on the bottom, about 2 minutes.
Add the scallions and zucchini, then stir to combine with the shrimp and carrots. Cook, stirring often, until the shrimp are opaque throughout and the scallions and zucchini have softened, about 3 minutes. Off heat, taste and season with salt and pepper if needed; I did not. Transfer to a serving dish and sprinkle with the sesame seeds.
Recipe by cookingwithauntjuju.com
Quick, delicious and easy clean up are the winning trifecta of recipes. Thanks for the cookbook tip.
You nailed it Bernadette! I’ve been a big fan of Christopher Kimball for a long time and especially enjoy his Milk Street publications 🙂
This looks like a great find Judy – so full of flavors and quick to make. The addition of veggies is always a good idea! 🙂
Thanks Ronit – I love my shrimps especially in a stir-fry such as this. Veggies are always a plus 🙂
I can’t eat shrimp, but this recipe looks so deliciious I really want to try it!! Wonderful pairing of ingredients with gochujang which is one of my favorite condiments.
Thanks Terri! I suppose you could always substitute chicken. Its the sauce and veggies that make this recipe taste so good 🙂
They is so pretty and sounds wonderful. Do you feel all of that sugar is needed?
Thanks – the sugar amount is totally up to you Mimi. I don’t like this kind of a recipe too sweet or too salty so I always cut back on both. I wanted the spicy gochujang to be the star – it is sweet and salty enough! As noted I did use a sugar alternative which is made with Monk Fruit 🙂
I feel like I’m missing out. I need to find me some gochujang. Any idea where to begin? 🤔
Some grocery stores carry it in the Asian section – I know Kroger does. I’ve introduced a few people to this wonderful condiment. Knowing you Gail, you will love it 🙂
Shoot. I moved away from Kroger, so I need to pay attention here now. 👀🍃