Spicy Peel-and-Eat Shrimp with Honey-Gochujang Glaze takes less than 10 minutes to make (yes, really!) and can be served as an appetizer or entree. They've got the most mouthwatering balance of sweet and spicy flavors that's sure to make your mouth water!
Spicy Peel-and-Eat Shrimp with Honey-Gochujang Glaze
Summer is here, and for us, that means it's finally seafood season! Well, we like seafood year-round... But it's really the most fun to make and serve during the hot summer months.
Shrimp is certainly one of the most popular seafood options available, and I love how it cooks up so darned fast!
In this easy shrimp recipe, we're using ingredients like Old Bay, butter, gochujang and honey to make every bite bold and addictive.
Oh yeah, and don't forget your favorite hot sauce! Just a dash or 2 should do. If you're anything like us, the gochujang might not cut it alone.
We like it spicy!
Ingredients in Spicy Glazed Peel and Eat Shrimp
If you're anything like me, you probably have most of these ingredients already in your kitchen right now!
How to Make Peel and Eat Shrimp with Honey Gochujang Glaze
Once your shrimp are cleaned and ready to go, you just have to toss them in seasonings, cook them for a few minutes, glaze them and enjoy! This is the definition of an EASY recipe.
Prepare the shrimp. Clean the shrimp and rinse them well to ensure they're properly cleaned. Toss them in a large bowl with olive oil, Old Bay, and a dash of salt and pepper.
Cook the shrimp. Heat a large pan over medium heat. Add the butter and let it melt. Add the shrimp and cook them for just a few minutes per side, until they are opaque and cooked through.
Glaze the shrimp. Whisk together the gochujang, honey, and hot sauce. Pour into the pan and toss to coat the shrimp.
Recipe Tips & Notes
- Serve it as an appetizer or entree. This shrimp makes a great appetizer, but it can also easily become your meal with a simple side vegetable. An ear of sweet corn would be a nice accompaniment, or maybe some boiled or oven roasted fingerling potatoes.
- You can swap the Old Bay. Homemade Cajun seasoning or homemade Creole seasoning both work well if Old Bay isn't your thing!
- Don't over-cook the shrimp! It's really easy to over-cook shrimp. Once the tails start curling and they form a C shape, they're ready to go! Also, make sure they have a nice opaque color.
- You can use frozen shrimp. Make sure they're fully thawed prior to cooking. I like to let mine slowly thaw in the fridge for a few hours before cooking.
Storage
In an airtight container in the fridge, these shrimp will stay fresh for about 2-3 days. As it goes with all seafood, I don't recommend reheating your leftovers in the fridge. They're best reheated back in the pan with a little melted butter over medium-low heat just until warmed through.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Spicy Peel-and-Eat Shrimp with Honey-Gochujang Glaze Recipe
Ingredients
- 1 pound unpeeled shrimp cleaned
- 1 tablespoon olive oil
- 1 tablespoon Old Bay seasoning or a good Cajun blend will do
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons gochujang
- 1 tablespoon honey
- 1 tablespoon of your favorite hot sauce
- 1 lemon for juice
- Hot pepper flakes
Instructions
- If the shrimp tails have not been cleaned, use a kitchen knife or scissors to cut through the tail end shell and clean out the digestive track. Rinse to ensure the shrimp are properly cleaned. Toss them in a large bowl with olive oil, Old Bay or Cajun seasoning, and salt and pepper.
- Next, heat a large pan to medium heat. Add the butter and let it melt. Add the shrimp and cook them a couple minutes per side, until they are nice and pink throughout and cooked through.
- Whisk together the gochujang, honey and hot sauce. Pour into the pan and toss to coat the shrimp.
- Squeeze lemon juice over the top and sprinkle with hot pepper flakes. Serve!
Notes
Nutrition Information
Harry Varnis says
How might one adapt the glaze recipe to use the more traditional and common paste form of gochujang instead of the sauce you reference? Thanks!
REPLY: Harry, the Gochujang I used was pretty thick, though you can thin it out a bit with a bit of water, broth, or soy sauce would be good here. You can also add in more of the hot sauce or honey to your preference. -- Mike from Chili Pepper Madness.
Betty Vermillion says
What is gochujand
REPLY: Betty, I discuss this in the actual post. "What is gochujang, you ask? Well! If you have not yet cooked with gochujang, I urge you to hurry out and grab yourself a bottle instantly. Gochujang is a fermented chili paste that is sort of similar to sriracha, only it is much less sweet than the American version and HUGE on flavor. I've tried several brands and each on is slightly different, though they're all about the consistency of ketchup and darker in color." -- Mike from Chili Pepper Madness.
Albert Bevia says
These shrimp look so good! and you can´t go wrong with Old Bay seasoning, love that touch of honey to the recipe