One dish always doing the trick to get my palate excited is this Spicy Shrimp Scampi Gochujang. I aimed at a classic Italian scampi when I first cooked it but then I saw that half-finished tub of Korean gochujang in my fridge and I got the idea that just why not. Combining the garlicky butter richness of shrimp scampi with the deep, spicy-sweet gochujang would be fantastic. Spoiler alert: it went very well.

What is Spicy Shrimp Scampi Gochujang?

This dish is the offspring of the traditional Italian shrimp scampi and the super-hot Korean chili paste known as gochujang. Scampi is relying on butter, garlic, lemon, and white wine to create a silky-smooth sauce that perfectly coats the soft shrimp; it is the Western way of cooking and eating shrimp done right. On the other hand, Gochujang gives the dish the richness of umami flavor and hotness that transforms the whole dish into being deep and exciting.

Why This Recipe is Special

The thing that makes this dish so special for me is its no-fuss dialectical nature. You don’t need to pick Italian or Korean flavors—you get both at once with every mouthful. The gochujang not only thickens the sauce but also brings about a deep, dark, and almost irresistible hue. It is one of the very few dishes that really give restaurant standard results with minimal effort.

Why You’ll Love This Recipe

Flavor Explosion – Garlicky butter meets spicy-sweet gochujang. It’s bold, rich, and addictive.
Quick and Easy – Ready in about 20 minutes. Perfect for busy weeknights.
Customizable Heat – Adjust the spice level easily by using more or less gochujang.
Perfect Pairing – Goes beautifully with rice, noodles, or crusty bread to soak up that sauce.
High Protein, Low Fuss – Shrimp cooks fast, tastes luxurious, and keeps things light.

Tools You’ll Need

Large skillet or sauté pan – To cook the shrimp evenly and let the sauce develop.
Wooden spoon or silicone spatula – For stirring and scraping up flavorful bits.
Measuring spoons & cups (or digital scale) – Accuracy matters, especially with gochujang’s strong flavor.
Tongs – For flipping the shrimp quickly without breaking them.
Zester or grater – For that bright, fresh lemon zest finish.

Ingredients

(Serves 2–3)

For the shrimp:

1 lb (450 g) raw large shrimp, peeled and deveined
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (15 ml)

For the sauce:

3 tbsp unsalted butter (42 g)
4 cloves garlic, finely minced
1 1/2 tbsp gochujang (25 g), adjust to taste
1/4 cup white wine (60 ml) or chicken broth
Juice of 1/2 lemon (about 1 tbsp / 15 ml)
1 tsp honey (5 ml) or sugar (optional, to balance heat)
1 tbsp soy sauce (15 ml)
1 tbsp chopped fresh parsley (optional)

For garnish:

Lemon wedges
Extra parsley or sliced green onions

Step-by-Step Instructions

1. Prep the Shrimp

Dry the shrimp with the paper towels and lightly season them with salt and pepper. The drier shrimp do not need the searing and so on.

2. Sear the Shrimp

In your frying pan, put a tablespoon of olive oil and heat it to medium-high. Shrimp should be added in such a way as to cover the whole bottom of the pan, and the side shrink should be cooked for about 1–2 minutes, just until they become pink and a bit curled. Take them out of the pan and put them aside—you will finish them later.

3. Make the Sauce Base

Turn the heat down to medium. Butter can be added and allowed to melt in the same skillet. Garlic can be used in minced form and a sautéing time of about 30 seconds can be given just to bring out the smell (but prevent it from browning).

4. Add the Flavor Bomb

Mix the gochujang by stirring. It’s amazing how quickly and easily this spice changes the butter into a beautiful red-orange sauce. Then add soy sauce, honey (if using), and white wine. Stir thoroughly and let it simmer for about 1–2 minutes until it is a little thicker.

5. Combine and Finish

Put the shrimp back into the skillet. Stir to cover the shrimp completely with sauce. After another one to two minutes of cooking, mix in the lemon juice and parsley.

Try the sauce and make adjustments if needed—add more lemon for brightness, more gochujang for heat, or a small amount of butter if creaminess is desired.

6. Serve and Savor

Serve it up with some rice, pasta, or rustic bread. Pour some extra sauce over the top (because if we are honest that’s the best part).

Serving Ideas

With noodles: Toss it with linguine or udon for a spicy seafood pasta twist.
Over rice: Jasmine rice or even fried rice works perfectly.
With bread: A toasted baguette is ideal for mopping up every drop.
Add veggies: Sautéed spinach, broccoli, or bok choy complements the spice beautifully.

Variations & Customizations

Less spicy: Use half the amount of gochujang or add a splash of cream to mellow it out.
Extra heat: Mix in a pinch of Korean red pepper flakes (gochugaru).
No wine: Use chicken or vegetable broth instead.
Vegan version: Substitute shrimp with firm tofu or king oyster mushrooms, and use vegan butter.

Make-Ahead & Storage

Make-ahead: You can mix the sauce (without shrimp) up to 2 days in advance. Just warm it up and add fresh shrimp when you’re ready to serve.
Fridge: Store leftovers in an airtight container for up to 2 days.
Reheat: Warm gently in a skillet with a splash of water or broth to loosen the sauce. Avoid microwaving—it can overcook the shrimp.

Pro Tips & Mistakes to Avoid

These are the little secrets that make this dish next-level:

Don’t cook the shrimp too long. Two minutes per side is plenty.
Use fresh garlic, not jarred. The flavor difference is massive here.
Balance the flavors. If it’s too spicy, add honey or lemon juice to round it out.
Deglaze properly. When adding wine or broth, scrape up all those browned bits from the pan—that’s where the flavor lives.
Finish with butter. A tiny knob at the end gives the sauce a silky finish that tastes luxurious.

Recipe Info

Yield: 2–3 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Estimated Nutrition (per serving):

Final Thoughts

There’s something about this Spicy Shrimp Scampi Gochujang that just feels alive—it’s fast, fiery, and packed with flavor. Every time I make it, I’m reminded how fun cooking can be when you play with global flavors.