Korean Gochujang Shrimp Stir-Fry with Snap Peas
Ollie logo

Customize this recipe in seconds. Ollie does the work for you.

Meal image

Korean Gochujang Shrimp Stir-Fry with Snap Peas

A quick and flavorful stir-fry featuring succulent shrimp and crisp snap peas in a savory-spicy gochujang sauce.

2
5 minprep time
15
10 mincook time
Ingredients
  • 8 oz large shrimp (peeled and deveined)
  • 1 cup fresh snap peas
  • 2 tablespoons gochujang paste
  • 1 clove garlic, minced
  • 1/2 inch fresh ginger, minced
  • 2 stalks green onions, thinly sliced
  • 1 teaspoon sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 1 cup uncooked white rice
  • 1 teaspoon sesame seeds
  • 1 tablespoon neutral cooking oil (such as avocado oil)
Instructions
  1. Rinse and thoroughly dry shrimp (8 oz).
  2. Trim and wash snap peas (1 cup).
  3. Mince garlic (1 clove) and ginger (1/2 inch).
  4. Thinly slice green onions (2 stalks).
  5. Measure out gochujang paste (2 tablespoons), sesame oil (1 teaspoon), and soy sauce (1 tablespoon).
  6. Cook rice (1 cup) according to package directions.
  7. Heat cooking oil (1 tablespoon) in a wok or large skillet over medium-high heat.
  8. Add shrimp (8 oz) and cook for 2-3 minutes per side, until pink and opaque.
  9. Add garlic (1 clove) and ginger (1/2 inch) and stir-fry for 30 seconds until fragrant.
  10. Stir in snap peas (1 cup) and cook for 1-2 minutes, until crisp-tender.
  11. In a small bowl, whisk together gochujang paste (2 tablespoons), sesame oil (1 teaspoon), and soy sauce (1 tablespoon).
  12. Pour the gochujang sauce over the shrimp and snap peas. Stir-fry for 1 minute, until the sauce thickens and coats the vegetables and shrimp evenly.
  13. Remove from heat and stir in 1 stalk of sliced green onions (reserve the other for garnish).
  14. Serve the stir-fry over cooked rice. Garnish with sesame seeds (1 teaspoon) and remaining sliced green onions.