Spicy Korean Shrimp (Printable Version)

Crunchy shrimp coated in arrowroot, mixed with a sweet-spicy sauce made from Korean gochujang paste.

# What You’ll Need:

01 - 10 oz shrimp, keep tails on

02 - 1/2 teaspoon garlic powder

03 - 1 egg

04 - 1/2 cup cornstarch or arrowroot powder

05 - A pinch of salt and pepper

06 - 1-2 spoons avocado oil

07 - 1 tablespoon soy sauce or coconut aminos

08 - 3 tablespoons honey

09 - 2 cloves minced garlic

10 - 1/3 cup scallions, chopped up

11 - 1 tablespoon of apple cider vinegar

12 - 2 teaspoons sesame seeds to sprinkle on top

13 - 1 tablespoon sesame oil

14 - A couple of tablespoons water

15 - 2 tablespoons gochujang paste

01 - Dip shrimp into beaten egg first, then roll them around in the seasoned cornstarch mix.

02 - Fry the shrimp on both sides in small batches for 2 minutes each until golden.

03 - Cook sesame oil with garlic and scallions, add everything else for the sauce, and let it thicken up on the stove.

04 - Mix the shrimp into the sauce, sprinkle with sesame seeds and scallions, and you’re good to go.