Gochujang-Butter Shrimp recipe

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Ingredients

2 tablespoons butter
1 teaspoon toasted sesame oil
3 green onions, chopped, white and green parts separated
2 cloves garlic, minced
1 pound fresh medium shrimp, peeled and deveined
1 tablespoon gochujang (Korean hot pepper paste)
1 teaspoon reduced-sodium soy sauce
1 teaspoon honey
½ cup julienned cucumber
¼ cup julienned carrot
1 tablespoon toasted sesame seeds
8 leaves butterhead lettuce
1 lemon, cut into wedges

Nutrition Info

96 calories
carbohydrate: 3.6 g
cholesterol: 93.9 mg
fat: 4.6 g
fiber: 0.4 g
protein: 9.8 g
saturatedFat: 2.1 g
servingSize: -
sodium: 162.1 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat butter and sesame oil over medium heat in a large skillet. Stir in white parts of green onion and garlic, cook until softened and fragrant, about 1 minute. Add shrimp, cook, stirring, until shrimp are opaque, 3 to 5 minutes. Stir in gochujang, soy sauce, and honey, toss to coat.

  2. Stir cucumber, carrot, green parts of green onion, and sesame seeds together in a small bowl.

  3. Top lettuce leaves with shrimp mixture and cucumber mixture. Serve with lemon wedges.

Recipe Yield

8 wraps

Recipe Note

Gochujang is a Korean mother sauce--a sweet and spicy base for so many recipes. Gochujang-flavored butter is delicious with shrimp and scallops.

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