Gochujang Shrimp
Source: allrecipes and squishymonster
Mango Salsa:
1 ripe mango, diced
1/4 cup chopped red onion
1 jalapeno, minced
1 T fresh cilantro, minced
juice of 1/2 lime
salt and pepper to taste
Shrimp:
2 T butter
1 tsp toasted sesame oil
3 green onions, white parts sliced
2 cloves garlic, minced
1 pound shrimp, peeled and deveined
1 T gochujang (Korean hot pepper paste)
1 tsp soy sauce
1 tsp honey
Garnish:
1 cucumber, shredded
1 carrot, shredded
3 green onions, green parts sliced
1 T toasted sesame seeds
Serving choices:
rice noodles
butter lettuce
tortilla wraps
Combine salsa ingredients, set aside.
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, do not brown.
Add shrimp to skillet and cook, stirring, until shrimp are opaque, 3-5 minutes. Stir in gochujang, soy sauce and honey until shrimp is coated, remove from heat.
Serve shrimp over choice of rice noodles, butter lettuce or tortilla wraps.
Top with mango salsa and garnishes.