Sweet and Spicy Shrimp

Ingredients

• 1 1/2 tbspgochugaru
• 3 tbspketchup
• 2 tbspbrown sugar
• 1 tbsplow-sodium soy sauce
• 1 tbspmirin
• 1 tbspoyster sauce
• 1 tbspwater
• 1 tbspbutter
• 1/2 tbspolive oil
• 454 g (1 lb)shrimp
• 1sweet onion, thinly sliced
• 1 tbspgarlic, minced

Instructions

1. 1

   Mix the sauce

   In a small bowl or measuring cup, stir together the gochugaru, ketchup, brown sugar, low-sodium soy sauce, mirin, oyster sauce and water.

2. 2

   Cook the onion

   Warm a large non-stick frying pan over medium heat. Add the onion and sauté for 2 to 3 minutes, then add the minced garlic and cook for another minute. Transfer the mixture to a plate and set it aside.

3. 3

   Cook the shrimp

   Put the shrimp in the same pan and cook for around 2 to 3 minutes, until almost all of them have turned opaque.

4. 4

   Return the onion

   Add the onion and garlic back to the pan with the shrimp.

5. 5

   Add the sauce

   Pour in the sauce you mixed earlier and stir to coat the shrimp.

6. 6

   Finish with butter

   Add the butter and stir until it has melted and is evenly combined with the sauce.

What is sweet and spicy shrimp?

This is a quick shrimp dish built around a sweet, spicy and savoury pan sauce. Gochugaru, Korean chilli flakes, gives it heat, while ketchup and brown sugar bring sweetness and body.

The recipe takes inspiration from Asian pantry flavours rather than following one specific traditional preparation. Cooking the onion and garlic separately first keeps their flavour in the finished sauce without overcooking the shrimp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 238 calories, 25g protein, 20g carbs, 7g fat.

The shrimp provide most of the protein, while the brown sugar, ketchup and mirin contribute carbohydrates. Butter and olive oil account for much of the fat; serve with vegetables alongside rice to make a balanced plate.

A sauce with pantry staples

Chilli and ketchup: gochugaru supplies the heat, and ketchup makes the sauce easy to mix and cling to the shrimp. Brown sugar rounds out the chilli with sweetness.

Savoury elements: soy sauce and oyster sauce add depth, while mirin brings a gentle sweetness. The tablespoon of water helps loosen the mixture so it can coat the shrimp.

Build flavour in the pan

Onion first: give the thin slices 2 to 3 minutes over medium heat, then add the garlic for just one more minute. Setting them aside makes room to cook the shrimp in the same pan.

Same pan: the recipe uses one pan for the onion, garlic and shrimp, so their flavours come together when everything is returned and coated in sauce.

Watch the shrimp closely

The method calls for about 2 to 3 minutes of cooking, until almost all the shrimp have turned opaque. Shrimp cook quickly, and their size can affect how long they need, so use the visual cue rather than leaving them unattended.

The sauce and onion mixture go back into the pan before the butter. Stir gently to coat, then keep stirring as the butter melts and blends into the sauce.

Adjust the heat to taste

Gochugaru is the main source of chilli heat in this recipe. If you prefer a gentler result, use less; for more heat, increase it cautiously the next time you make the dish.

The brown sugar and ketchup balance the spice, while the soy and oyster sauces bring savoury notes. Taste the finished sauce before serving and remember that both sauces contribute saltiness.

Make it a meal

Serve the shrimp with rice to catch the sweet and spicy sauce. For a more rounded plate, add a simple vegetable side such as steamed greens or quickly cooked broccoli.

For meal prep, divide the shrimp and accompaniments into containers once cooked. Keeping the rice or vegetables alongside rather than mixing everything into the pan makes it easy to portion.

Recipe notes & tips

• Mix the sauce before heating the pan so it is ready when the shrimp are nearly cooked.
• Slice the onion thinly so it softens in the short cooking time.
• Keep the heat at medium while cooking the onion and garlic.
• Use the shrimp’s colour as a cue and avoid cooking them longer than necessary.
• Stir as the butter melts so it blends evenly into the sauce.

Variations

• Milder sauce: reduce the gochugaru to suit your preference.
• More vegetables: serve with or add steamed greens at the table.
• Extra garlic: increase the minced garlic for a stronger savoury flavour.
• Rice bowl: spoon the saucy shrimp over cooked rice.
• Less sweet: reduce the brown sugar slightly and taste the sauce before adding it to the pan.

Common mistakes to avoid

• Overcooking the shrimp: cook for around 2 to 3 minutes and look for them to be almost opaque.
• Burning the garlic: add it after the onion and sauté for only another minute.
• Skipping the sauce mix: combine the sauce ingredients in a bowl first for an even coating.
• Adding butter too early: stir it in at the end so it melts into the finished sauce.
• Using too much heat: keep the pan over medium while cooking the onion and garlic.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until hot, taking care not to cook the shrimp for too long.

Frequently asked questions