Ingredients

• 0.5 cups light soy sauce
• 3 scallions , minced, divided
• 3 cloves garlic , minced
• 1 tablespoon toasted sesame seeds
• 1 tablespoon cornstarch
• 1 tablespoon finely minced ginger
• 1.5 teaspoons mirin
• 1.5 teaspoons white sugar , or more to taste
• 1 teaspoon red pepper flakes , Optional
• 0.5 teaspoons sesame oil
• 1 pound fresh shrimp , peeled and deveined
• 0.5 tablespoons gochujang , Korean red chili paste

Instructions

1. 1 Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl.
2. 2 Place shrimp in a large resealable plastic bag; add soy sauce marinade. Squeeze out excess air, seal the bag, and shake until shrimp coated. Marinate in the refrigerator for 15 to 20 minutes.
3. 3 Heat a skillet over medium-high heat; add shrimp, reserving any remaining marinade in the bag. Cook and stir until opaque, 3 to 5 minutes; transfer shrimp to a bowl.
4. 4 Add 3 tablespoons reserved marinade and gochujang to the skillet; cook and stir over medium-low heat until thickened, about 2 minutes. Brush glaze over cooked shrimp (or use as a dip). Sprinkle remaining 1 minced scallion on top.

Nutrition per serving