Crispy Roasted Korean Gochujang Shrimp with Sesame-Scallion Crunch (Meal Prep Crowd-Pleaser)
This dish features succulent shrimp coated in a spicy-sweet gochujang glaze, roasted to crispy perfection and topped with a crunchy sesame-scallion topping. It's a quick, flavorful, and healthy meal prep option that's perfect for busy weeknights.
Ingredients
Ingredients
- 1 lb large shrimp peeled and deveined, tails on or off
- 2 tbsp gochujang (Korean chili paste) use mild or spicy to taste
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp honey or maple syrup for vegan
- 1 tbsp toasted sesame oil divided
- 2 tsp fresh ginger grated
- 2 cloves garlic minced
- 1 tbsp rice vinegar for the glaze
- 1 tbsp sesame seeds for topping
- 2 tbsp scallions thinly sliced, for topping
- 1 tsp neutral oil like avocado or canola, for roasting
- 0.5 tsp salt optional, to taste
Notes
Storage: Store cooled shrimp in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness. Make-Ahead: Prepare the glaze and coat the shrimp up to 1 day in advance; store covered in the fridge. Roast just before serving. Substitutions: Use chicken breast or firm tofu instead of shrimp. For a gluten-free version, use tamari instead of soy sauce. Serving Suggestions: Serve over steamed rice, quinoa, or cauliflower rice. Pair with a side of quick-pickled cucumbers or a simple green salad.