Gochujang-Roasted Shrimp with Spicy Dipping Sauce

These shrimp are spicy, sweet, and a little bit sticky, thanks to a marinade made with gochujang, soy sauce, honey, and sesame oil. They're roasted in a hot oven until they're just cooked through, so they're tender and juicy, with a bit of a crispy exterior. Serve them with the dipping sauce for a perfect balance of flavors.

Gochujang is a fermented Korean chili paste that adds a complex, spicy flavor to this dish. It's made with gochugaru (Korean chili powder), glutinous rice, soybeans, and salt, and it's aged for several months to develop its characteristic flavor. Gochujang is a staple in Korean cooking, and it's used in a variety of dishes, from stews and soups to marinades and dipping sauces.

Prep time: 10 | Cook time: 12 | Serves: 4

Ingredients

• 1 pound shrimp, peeled and deveined
• 1/4 cup gochujang
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, combine the shrimp, gochujang, soy sauce, honey, sesame oil, black pepper, garlic powder, and onion powder.
3. Toss to coat.
4. Spread the shrimp in a single layer on a baking sheet.
5. Roast in the preheated oven for 10-12 minutes, or until the shrimp are cooked through.
6. Serve immediately with the dipping sauce.

Why It Works

• The gochujang marinade gives the shrimp a delicious spicy and sweet flavor.
• Roasting the shrimp in a hot oven helps to caramelize the marinade and create a crispy exterior.
• The dipping sauce adds a bit of extra flavor and moisture to the shrimp.