16 ounces uncooked medium shrimp, peeled and deveined
garlic powder to taste
salt to taste
3 tablespoons gochujang (Korean hot and sweet pepper paste), or to taste
2 tablespoons honey
1 tablespoon sesame oil
3 teaspoons soy sauce
1 teaspoon freshly squeezed lemon juice
3 cloves garlic, minced
1 teaspoon minced fresh ginger root
1 ½ tablespoons vegetable oil, or more as needed
½ cup water
1 teaspoon cornstarch
1 teaspoon sesame seeds
scallions, sliced diagonally, as a garnish
Season both sides of shrimp with garlic powder and salt, and set aside.
Combine gochujang, honey, sesame oil, soy sauce, lemon juice, garlic, and ginger in a bowl until well combined. Set aside.
Heat oil in a non-stick skillet over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes, flipping half way through; do not overcook. Remove shrimp from the pan.
Reduce temperature to low, and add sauce to skillet. Whisk water and cornstarch together in a small bowl to make a slurry. Stir slurry into the sauce until well combined. Keep cooking, stirring constantly, until the sauce starts to slightly thicken, about 1 minute. Add shrimp back into the skillet and stir until coated and just heated through.
Garnish with sesame seeds and scallions. Serve hot.
