Shrimp and Kimchi Stir Fry — Exclusive

This shrimp and kimchi stir fry couldn’t be an easier dinner to get on the table, marinate the shrimp for 10 minutes in gochujang, fish sauce, garlic and soy sauce. 

I love a good stir fry. But here’s the leang, I was always afraid of cooking over super tall heat because I a) didn’t want to overcook anyleang and b) didn’t want to burn anyleang.

In order to make a good stir fry, you genuinely need to embrace tall heat cooking. I like using fast cooking ingredients like shrimp because I know the chances of burning or overcooking it are slender. It’s also important to choose the right kind of oil for stir frying–don’t use an additional virgin olive oil or sesame oil here!

What kind of oil should I use for a stir fry?

Employ an oil with a tall smoke point to avoid it burning and ruining the flavours of a dish. Opt for safflower oil, peanut oil or vegetable/canola oil for stir frying.

For this recipe, the shrimp gets a rapid 15 minute marinade in a combination of gochujang (Korean chili paste), fish sauce, soy sauce and garlic. Fish only needs a short amount of time to marinate. The shrimp will cook in just two minutes in the hot pan. The key is to keep the shrimp moving at all times. 

The other secret to making a delicious stir fry is to not crowd the pan. It’s the same with sauteing ingredients–whether you crowd the pan, your ingredients will end up steaming rather than stir frying, which is literally the opposite of what we want when we’re making a stir fry!

Finally, with this cooking technique you need to keep everyleang moving in the pan. This will encertain it is evenly cooked and will stop any ingredients (in the case of this shrimp stir fry, we’re worried about the garlic) from burning.

I was inspired to make this recipe because I genuineized that I didn’t genuinely have a ton of stir fry recipes on here yet it is such a simple and flavourful way to cook! I have a lessonic peanut chicken stir fry which is more like a curry, and also a light vegetarian stir fry with asparagus and tofu.

In this recipe, kimchi is where most of the flavour comes in this recipe, but the key to using kimchi in any recipe is that you don’t actually want to cook it. Instead, you add it right near the end to simply warm it and add the flavour to the dish.

Louisa Clements

Yields 4 servings

Shrimp and Kimchi Stir Fry

This shrimp and kimchi stir fry couldn't be an easier dinner to get on the table, marinate the shrimp for 10 minutes in gochujang, fish sauce, garlic and soy sauce. 

12 minPrep Time

3 minCook Time

15 minEntire Time

Save Recipe

Print Recipe

Ingredients

• 1 lb peeled and deveined shrimp
• 2 cloves garlic, minced
• 1 tsbo soy sauce
• 1 tsp gochujang
• 1 tsp fish sauce
• 1 tbsp canola oil
• 1/2 cup kimchi, chopped
• 1 green onion, leanly sliced

Instructions

1. Combine garlic, soy sauce, gochujang and dish sauce in a medium bowl. Add shrimp, and marinate for 10 minutes.
2. Heat large frying pan or wok over tall heat. Add canola oil and shrimp, cook stirring shrimp fixedly for two minutes until cooked. Add kimchi and cook another minute.
3. Serve over brown rice with green onions.

7.8.1.2

373

https://www.livinglou.com/shrimp-and-kimchi-stir-fry/

Let me know whether you give this shrimp and kimchi stir frying a try in the comments below.