Stir fry is a quick, healthy method, and our version of Korean shrimp stir fry can create an amazing flavor-filled experience any day of the week. The Serious Foodie Lemon/Garlic Korean grill sauce is one of our most popular, and for good reason. It’s made with an all-natural Korean gochujang sauce, which is found after a long and hard search. In this recipe, we’ve paired this wonderful sauce (click HERE to order) with shrimp to make a quick healthy flavorful meal. And, if you like, you can easily substitute with tofu to make a vegan version.
According to Wikipedia, “Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment made from gochutgaru (red chili powder), glutinous rice, mejutgaru (fermented soybean powder), yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.” It is an amazing flavor combination that give this sauce a sweet/spicy/savory taste that works well in a stir fry.
This simple Korean BBQ Shrimp Stir Fry recipe will get you started on your way to using this exciting sauce.
Check out our other Asian-inspired recipes:
- Korean Braised Beef Ribs
- Vietnamese Stir Fry
- Vietnamese Marinated Pork Chop
- Vietnamese Noodle Bowl
- New Zealand-Style Shrimp & Veggie Stir Fry
Korean BBQ Shrimp Stir Fry
- 1 to 1.5 pounds large or extra large shrimp – de-veined, shells removed. (You can also use any other protein – pork, chicken, beef, and tofu work well).
- 1 bottle Serious Foodie Lemon/Garlic Korean Grill Sauce and Marinade
- 2 tablespoons vegetable oil (canola or safflower works best)
- 1//2 pound broccoli flowerettes (if large, cut each in half).
- 1/2 pound baby carrots, cut in half
- 2-3 green scallions, sliced – save about 1/4 of the greens to garnish
- 1/2 cup shredded purple cabbage
- Salt and pepper to taste
- Cooked Soba noodles or brown rice
- After cleaning the shrimp, place in a bowl and add about 1/4 of the Korean Grill Sauce and Marinade, and toss the shrimp to completely coat. Cover, then place back in the refrigerator for at least 1 hour (best if overnight).
- Place the oil in a wok or large frying pan, and put on high heat. Stir fry all the vegetables. Remove temporarily. Salt and pepper to taste.
- Add the shrimp to the hot pan, and stir fry until done (about 5 minutes – when the shrimp are evenly pink). Add back the vegetables, and the remaining Korean Grill Sauce. Heat evenly, and remove from heat.
- Place noodles or rice in a bowl, then add the stir fry. Garnish with remaining scallion greens.
Want something spicier to blend in? How about the ASIAN SPICY CONDIMENT set.