Kick'n Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season both sides with 1/4 tsp kosher salt and 1/8 tsp black pepper. Toss shrimp with 1 tablespoon cornstarch until lightly coated; shake off excess.

Pan-sear shrimp

Heat a large skillet over medium-high heat and add 2 tablespoons neutral oil. When oil shimmers, add shrimp in a single layer (work in two batches if needed). Cook 1.5–2 minutes per side until pink and just cooked through (internal temperature ~120–125°F/49–52°C). Remove shrimp to a plate and set aside.

Mix sauce

While shrimp cooks, whisk together 2 tsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1 tsp gochujang (or sambal), 1/2 tsp Sriracha, 1/2 tsp sesame oil, 1 minced garlic clove, 1/2 tsp minced ginger and 2 tablespoons water in a small bowl. In a separate small cup, dissolve 1/2 tsp cornstarch into 1 tablespoon cold water to make a slurry.

Finish sauce in pan

After removing shrimp, reduce heat to medium. Pour the mixed sauce into the hot skillet (use any browned bits left from shrimp) and bring to a gentle simmer, stirring. Once simmering, stir in the cornstarch slurry and cook 30–60 seconds until the sauce thickens and becomes glossy.

Coat shrimp

Return the cooked shrimp to the skillet and toss for 20–30 seconds to coat evenly in the sauce and reheat. Taste and adjust seasoning: add a pinch more salt or 1/4 tsp sugar if too tangy, or a few drops of Sriracha if you want more heat.

Transfer the sauced shrimp to a serving plate. Sprinkle 1 tablespoon thinly sliced green onions and 1/2 teaspoon toasted sesame seeds over the shrimp. Serve immediately with lime wedges on the side to squeeze over just before eating.