Spice up your weeknight dinner with Gochujang BBQ Shrimp. I absolutely love this BBQ sauce recipe. It’s sweet, smoky and has a spicy kick at the end. Use it on shrimp, chicken, tofu or even grilled eggplant for a fun, Healthyish twist.
As far as sides go, I paired the BBQ shrimp with a simple fried rice and pickled cucumbers. I purposefully kept the fried rice simple because the shrimp already pack tons of flavor. And the pickled cucumbers go great with this dish because they serve as a refreshing palate cleanser in-between bites. Pairing these three tasty recipes together, you’ll have the perfect weeknight dinner!
- stock pot
- 2 skillets
- mixing bowl
- sealed container
Gochujang BBQ Sauce
- 1/2 cup ketchup
- 1 tablespoon gochujang Korean chili paste
- 1/2 tablespoon liquid amino
- 1/2 tablespoon hoisin
- 2 teaspoons apple cider vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon Worcestershire sauce
Quick Pickle Cucumbers
- 1/3 cup rice vinegar
- 1 cup water
- 2 tablespoons cane sugar
- Pinch salt
Quick Fried Rice
- 1 tablespoon sesame oil
- 1 tablespoon butter
- 1 tablespoon liquid amino
- Pinch of white pepper
- 3 scallions
- 2 large eggs
- The cucumbers are best if they can sit in the pickling juice for at least 1-2 hours before serving.
Prepare the Cucumbers:
- Grab a small pot and combine the water, sugar and rice vinegar. Over low heat until the sugar is well combined with the water and vinegar.
- Slice the cucumbers into quarter inch thick slices and place them in a small bowl. Pour the warm vinegar and sugar mixture over the cucumbers. (you’ll want them to be fully submerged) Store in the frig up to 5 days in a sealed container.
Prepare the BBQ sauce:
- Grab a medium sized mixing bowl and combine all of the BBQ sauce ingredients. Blend well with a whisk and set aside.
Prepare the Fried Rice:
- Cook your rice according to the package. Set aside.
- In a skillet add the sesame oil and butter over medium heat.
- Add in your rice and mix with the butter and sesame oil.
- Add in your liquid aminos and pepper stir well.
- In a separate bowl whisk two eggs.
- Next, you’ll push the rice to one side of the pan. Add your egg to the side of the pan that doesn’t have any rice. Let the eggs cook stir occasionally. Once they are cooked to your liking, combine them with the rice and add in your scallions.
- Cook everything together over medium heat until well combined.
- Once fully cooked remove from the heat and set aside.
Prepare the Shrimp:
- Spray a small skillet with non-stick cooking spray.
- Lightly coat the shrimp with the gochujang BBQ sauce.
- Cook for about 3 minutes on each side. Brush on a little more BBQ sauce before serving.
- Assemble your plate and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer, fitness junkie and owner of the Healthyish brand. She loves taking everyday eats and making them Healthyish. Sarah defines being Healthyish as a lifestyle centered around living light, fit and fun with a healthy dose of “ISH” from time to time. Sarah’s work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital). Sarah lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!