Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon sesame oil (or use olive oil, + more if needed)
  • 1 pound shrimp (peeled and deveined)
  • Salt and pepper to taste
  • 6 ounces sugar snap peas
  • 2 cups broccoli florets
  • 2-3 jalapeno peppers (or use hotter peppers to your preference – I used 2 jalapenos and 1 serrano pepper)
  • 1.5 tablespoon gochujang
  • 1.5 tablespoons hot paprika
  • 4 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger
  • ½ cup chicken broth
  • 1 tablespoon corn starch (mixed with 1 tablespoon water)
  • FOR SERVING: Cooked rice or noodles
  • FOR GARNISH if desired: Sesame seeds, spicy red pepper flakes, fresh chopped parsley, extra sliced peppers (.)

Instruction

  • Heat the oil in a pan over medium high heat. Season the shrimp with salt and pepper and cook them 2-3 minutes per side, until they are cooked through. Remove and set aside.
  • Add more oil if needed and add the snap peas, broccoli and peppers. Cook them 8-9 minutes to soften, stirring often.
  • Make the sauce by whisking together the gochujang, hot paprika, sesame oil, soy sauce, rice wine vinegar, honey, garlic powder, ginger and chicken stock in a bowl.
  • Pour the sauce into the pan with the vegetables. Bring to a boil and simmer for 3 minutes.
  • Add the corn starch slurry and stir. It should thicken quickly.
  • Add the shrimp back to the pan and heat them through, about 2 minutes.
  • Serve with cooked rice or noodles. Garnish with sesame seeds, spicy red pepper flakes, fresh chopped parsley and extra sliced peppers.