Kimchi Shrimp Recipe

Prepare shrimp

Rinse the peeled and deveined shrimp and pat dry with paper towels. Place in a bowl and sprinkle with kosher salt and black pepper. Add grated ginger, minced garlic, sugar, and rice wine. Toss to coat and let sit 10 minutes while you prepare the other components (this lightly seasons and tenderizes the shrimp).

While shrimp marinates, make the kimchi sauce. In a blender or food processor pulse the coarsely chopped kimchi with its juice, gochujang, soy sauce, sesame oil, water, and mirin until you have a slightly chunky, saucy mixture. Alternatively finely chop the kimchi and stir all sauce ingredients together in a bowl. Taste and adjust: add an extra 1/2 tsp sugar if too sour, or 1/2 tsp more gochujang for heat.

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add the vegetable oil and swirl to coat. Add the white portions of the sliced green onions and the thinly sliced onion. Sauté 1–2 minutes until fragrant and slightly softened.

Add the marinated shrimp in a single layer (discard any excess marinade liquid). Sear without moving for 30–45 seconds until edges start to turn pink, then flip and cook another 30–45 seconds until shrimp are just opaque — about 1.5–2 minutes total per side for large shrimp. Do not overcook.

Push the cooked shrimp and softened onions to one side of the pan. Add the kimchi sauce to the empty side of the pan and let it bubble for 20–30 seconds to warm and concentrate. Then stir everything together so the shrimp and onions are coated in the kimchi sauce. Cook together 1–2 minutes, stirring, until sauce thickens slightly and flavors meld. Taste and season with a pinch of salt or a splash of soy if needed.

Turn off the heat and finish with the green parts of the sliced green onions and the toasted sesame seeds. Drizzle the 1 tsp sesame oil over the top and gently toss to combine. Squeeze lime wedges over individual portions if using.

Serve immediately over steamed rice, fried rice, or with lettuce leaves for wrapping.