Empty My Fridge
Got Gochujang? Try This 15-Minute Gochujang Garlic Butter Shrimp Bowl That Will Change Your LIFE!
Ingredients
- Garlic5 cloves
- Scallion2–3
- Vegetable oil1 tbsp
- Shrimp · peeled1 lb
- Salt
- Butter3 tbsp
- Rice · cooked4 cups
- Lemon1 tbsp
- Sesame seed · toasted
- Chili pepper · sliced, flakes1 tbsp
- Cucumber
- Gochujang · paste2 tbsp
- Soy sauce½ tbsp
- Oyster sauce1 tbsp
- Chicken stock · powder½ tsp
- Sugar½ tbsp
- Honey1 tbsp
- Mirin2 tbsp
- Toasted sesame oil½ tbsp
- Black pepper
- Cornstarch½ tbsp
Instructions
- Finely chop the garlic. Thinly slice the green onions, keeping the whites and greens separate.
- Mix all the sauce ingredients in a small container and set aside. Use less or no gochugaru if you want less heat.
- Heat the oil in a large wok or pan over high heat. Lightly salt the shrimp and arrange them in a single layer. Sear 1 minute, until the bottom is golden brown.
- Flip the shrimp and sear 1 minute more, until golden. Cook in batches if the pan is crowded. Remove and set aside.
- In the same wok, add the butter and scrape up the browned bits from the pan.
- Lower the heat to medium-high. Add the garlic and the white parts of the green onions and sauté about 1 minute, until the garlic is lightly browned, taking care not to burn it.
- Stir the sauce, pour it into the wok and stir for 30 seconds, until it thickens. Return the shrimp and toss until well coated.
- Divide the rice among bowls. Top with the shrimp, green onion greens, and optional sesame seeds and sliced red chili. Serve with lemon wedges and fresh greens.
Summarized from Aaron and Claire's video. Watch it for the details.
More recipes with
GarlicScallionLemonRiceShrimpCucumberGochujang
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.