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Spicy Korean-Style Shrimp with Zucchini and Scallions

Spicy Korean-Style Shrimp with Zucchini and Scallions

By Courtney HillApril 27, 2022

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Ojingeo bokkeum is a Korean stir-fry of squid, and sometimes vegetables, with a garlicky, umami-loaded, savory-sweet, gochujang-based sauce. For our adaptation of the dish, we replaced the squid with plump, briny shrimp and included carrots, scallions and zucchini (or yellow summer squash) for layers of texture and color, as well as to round out the meal. Look for gochujang, the vivid-red fermented chili paste and workhorse in the Korean kitchen, in the international aisle of the supermarket or in Asian grocery stores. Before cooking, we marinate the shrimp for about 10 minutes in a mixture of gochujang, sugar, sesame oil and soy. To be efficient, prep the other ingredients for the stir-fry while the shrimp marinate. Serve with steamed short-grain rice.

Tip

Don’t leave the seeds in the zucchini or summer squash. The seedy section at the core turns soft and slightly squishy when cooked, so we prefer to remove it. To seed, cut the zucchini in half lengthwise, then use a spoon to scrape out the core.

Ingredients
  • 2-3

    tablespoons gochujang (see headnote)

  • 2

    tablespoons white sugar

  • 2

    tablespoons toasted sesame oil

  • 1

    tablespoon soy sauce

  • Kosher salt and ground black pepper

  • 1 ½

    pounds extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined and patted dry

  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    large carrot, peeled and cut into matchsticks

  • 6

    medium garlic cloves, minced

  • 4

    scallions, cut into 1-inch lengths

  • 1

    medium zucchini or yellow summer squash (about 8 ounces), halved lengthwise, seeded and thinly sliced on the diagonal

  • 2

    teaspoons sesame seeds, toasted

Step 1

In a medium bowl, stir together the gochujang, sugar, sesame oil, soy sauce, ½ teaspoon salt and ¼ teaspoon pepper. Add the shrimp and toss to coat; let stand at room temperature for about 10 minutes.

Step 2

In a 12-inch skillet over medium-high, heat the neutral oil until shimmering. Add the carrot and cook, stirring often, until wilted, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until lightly browned, about 1 minute. Push the mixture to one side of the skillet and add the shrimp with its marinade, distributing it in an even layer. Cook without stirring until the shrimp are pink on the bottom, about 2 minutes.

Step 3

Add the scallions and zucchini, then stir to combine with the shrimp and carrot. Cook, stirring often, until the shrimp are opaque throughout and the scallions and zucchini have softened, about 3 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the sesame seeds.