Ingredients:

  • 5 lbs Large Shrimp (21/25 count), peeled & deveined
  • 2 Tbsp Cornstarch
  • 2 Tbsp Neutral Oil (vegetable or canola)
  • 3 Tbsp Gochujang (Korean Chilli Paste)
  • 2 Tbsp Soy Sauce (Low Sodium)
  • 2 Tbsp Mirin (Sweet Rice Wine)
  • 1 Tbsp Honey or Maple Syrup
  • 1 tsp Rice Vinegar
  • 4 cloves Garlic, minced
  • 1 tsp Ginger, freshly grated
  • 1 tsp Toasted Sesame Oil
  • 1 Tbsp Fresh Lime Juice
  • 1 tsp Toasted Sesame Seeds (for garnish)
  • 2 medium Scallions (green parts only), thinly sliced (for garnish)

Instructions:

  1. Pat the peeled and deveined shrimp very dry with paper towels. Toss gently in a bowl with the cornstarch until lightly coated. Set aside.
  2. In a small bowl, vigorously whisk together the gochujang, soy sauce, Mirin, honey/maple syrup, and rice vinegar until completely smooth. Set aside.
  3. Heat the neutral oil in a large, heavy-bottomed skillet or wok over medium-high heat until shimmering. Add the coated shrimp in a single layer (work in batches if necessary). Sear for 1.5–2 minutes per side until opaque and lightly golden. Remove shrimp and set aside on a clean plate.
  4. Lower the heat to medium. Add the minced garlic and grated ginger to the residual oil in the pan. Cook for about 30–45 seconds until fragrant—watch carefully so it doesn't burn!
  5. Pour the prepared Firecracker Sauce mixture into the pan. Bring to a gentle simmer, stirring constantly. Allow it to cook for 1 minute until it thickens slightly and becomes glossy.
  6. Return the seared shrimp to the pan. Toss quickly (about 30 seconds) to thoroughly coat every piece in the sticky glaze.
  7. Remove the pan from the heat. Stir in the toasted sesame oil and fresh lime juice.
  8. Transfer immediately to a serving dish and garnish generously with toasted sesame seeds and sliced scallions.