The sizzle of shrimp hitting a hot pan is a sound that can instantly elevate any evening. As I whip up these Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo, I’m reminded why homemade meals always win my heart over fast food. This dish boasts a satisfying crunch thanks to a light cornstarch coating, and the accompanying tangy slaw perfectly complements the savory shrimp. It’s not just delicious; it’s quick and easy, making it an ideal choice for those busy weeknights when you crave something fresh yet comforting. Plus, you can prep the slaw and sauce in advance, ensuring less stress and more time to enjoy. Are you ready to dive into this scrumptious fusion of flavors? Let’s get cooking! Why You’ll Crave This Dish? Quick and Easy: This pan-fried shrimp dish comes together in a flash, making it perfect for hectic weeknights. Crispy Perfection: The light cornstarch coating gives the shrimp a delightful crunch that’s truly satisfying. Flavor Explosion: The tangy cabbage slaw and spicy gochujang mayo offer a unique twist, balancing each bite beautifully. Make Ahead: Prep the slaw and mayo ahead of time for even easier meal prep—spend less time cooking and more time savoring! Versatile Option: Swap shrimp for chicken or tofu to cater to different tastes, ensuring everyone loves it. Unleash your culinary creativity! Pair this with Sheet Pan Meatballs for a fun dinner party or mix it with some comforting Date Night Rigatoni for a delicious spread! Pan-Fried Shrimp With Cabbage Slaw Ingredients For the Shrimp • Large Shrimp – Fresh, peeled and deveined for optimal flavor and tenderness. • Cornstarch – Creates a light and crispy coating; can substitute with flour or breadcrumbs for variation. • Vegetable Oil – Essential for frying; use canola or peanut oil for a similar result. For the Cabbage Slaw • Red Cabbage – Adds crunch and sweetness; green cabbage or napa cabbage also works well. • Rice Vinegar – Provides tang; apple cider vinegar can be used as a substitute. • Mirin – Adds a hint of sweetness; you can replace it with additional sugar if needed. • Honey – Balances flavors in both the slaw and mayo; maple syrup is a great alternative. • Sesame Oil – Enhances the dish’s flavor with nuttiness; can swap with a milder oil for less intensity. • Scallions – Adds brightness and flavor when garnishing; feel free to omit or use chives instead. For the Gochujang Mayo • Kewpie Mayonnaise – Offers a creamy base with umami; regular mayonnaise or Greek yogurt can lighten it up. • Gochujang – The star of the sauce adds spice and depth; Sriracha can substitute for a similar heat. • Gochugaru – Optional addition for extra spice; adjust according to your heat preference. • Salt & Pepper – Essential for seasoning; taste and adjust as needed to bring all flavors together. Gather these ingredients, and you’ll be ready to embark on a delightful cooking adventure with your pan-fried shrimp with cabbage slaw and gochujang mayo! Step‑by‑Step Instructions for Crispy Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo Step 1: Prepare the Slaw In a large bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of mirin, 1 tablespoon of honey, and a pinch of salt and pepper. Then, add 3 cups of thinly sliced red cabbage to the mixture. Using your hands, massage the cabbage for about 2-3 minutes until it softens and absorbs the dressing’s flavors, creating a delicious base for your cabbage slaw. Step 2: Make the Gochujang Mayo In a mixing bowl, combine ½ cup of Kewpie mayonnaise, 2 tablespoons of gochujang, 1 tablespoon of honey, 1 teaspoon of sesame oil, and a dash of salt and pepper. Stir well until the ingredients are thoroughly blended and creamy. Taste the sauce and adjust the spice level as desired, ensuring it complements the crispy pan-fried shrimp perfectly. Step 3: Prepare the Shrimp Pat 1 pound of large, peeled, and deveined shrimp dry with paper towels. Season the shrimp with salt and pepper for enhanced flavor. Next, coat each shrimp in a light layer of cornstarch, shaking off any excess. This coating will help achieve that signature crunch when frying, ensuring each bite of your pan-fried shrimp with cabbage slaw and gochujang mayo is crispy and satisfying. Step 4: Heat the Oil In a large skillet, pour in enough vegetable oil (approximately ½ inch deep) and heat over medium-high heat until shimmering, about 350°F. To test if the oil is ready, drop a small amount of cornstarch into it; it should sizzle immediately. This step is crucial for achieving the perfect golden crust on your shrimp. Step 5: Fry the Shrimp Once the oil is hot, carefully add the coated shrimp in batches, ensuring not to overcrowd the skillet. Fry the shrimp for about 2 minutes per side or until they turn golden brown and crispy. Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain excess oil before serving. Step 6: Assemble the Dish To serve, create a base in bowls with the prepared cabbage slaw, followed by placing a generous serving of farro if using. Top each bowl with a few crispy shrimp, then drizzle with the spicy gochujang mayo. Garnish with sliced scallions and sesame seeds for added flavor and a pop of color, completing your delightful plate of pan-fried shrimp with cabbage slaw and gochujang mayo. Expert Tips for Pan-Fried Shrimp Hot Oil Magic: Ensure your oil is hot enough before frying. Test with a small piece of cornstarch; if it sizzles, you’re ready to go! Avoid Overcrowding: Fry shrimp in batches to keep the oil temperature consistent, preventing soggy bites. Perfect Coating: Coat each shrimp lightly with cornstarch and shake off excess. This step is key for achieving that signature crispy texture. Flavor Boost: Massage the cabbage slaw well to tenderize and help it absorb the dressing, enhancing the flavor of your dish. Make-Ahead Benefits: Prepare the slaw and gochujang mayo a day in advance to save time and allow the flavors to develop beautifully. Pan-Fried Shrimp Variations Customize your dish to fit your personal taste—there’s so much you can do to elevate this delightful meal! Protein Swap: Use chicken or tofu instead of shrimp for a variation that maintains the dish’s flavor and crunch. Chicken provides a hearty option, while tofu is perfect for a vegetarian twist. Vibrant Veggies: Add shredded carrots or julienned bell peppers to the slaw for extra crunch and a pop of color. These additions not only enhance the dish’s visual appeal but also boost its nutrition. Spice It Up: Adjust the heat level by increasing or decreasing the amount of gochujang in the mayo. You can also sprinkle in some red pepper flakes for an extra kick! Nutty Flavor: Try adding chopped peanuts or cashews to the slaw for a delightful crunch and nutty flavor. This texture contrast complements the crispy shrimp beautifully. Dressing Variations: Swap Kewpie mayonnaise for avocado oil mayonnaise or Greek yogurt for a lighter, tangy dressing that’s rich in protein. It’s a refreshing twist! Fresh Herbs: Toss in fresh cilantro or mint to the slaw for an added layer of flavor and freshness. Herbs elevate the dish and make it feel even more vibrant. Fruity Surprise: Include sliced avocado or mango in the slaw for a sweet contrast to the spiciness of the gochujang mayo. This twist brings a refreshing tropical vibe to your meal. Crispy Bites: Replace cornstarch with panko breadcrumbs for an even crunchier shrimp exterior. The panko will give your dish a delightful texture that’s hard to resist. With these variations, you can turn a simple recipe into multiple delightful dishes! Consider pairing your shrimp with warm farro and a side of Avocado Mojo Chicken for a balanced meal, or serve alongside your favorite Sheet Pan Meatballs for a feast that’s sure to impress! How to Store and Freeze Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo Fridge: Store leftover pan-fried shrimp in an airtight container for up to 2 days. Keep the cabbage slaw and gochujang mayo separate to maintain crispness and flavor. Freezer: For best results, freeze the cooked shrimp only. Place them in a single layer on a baking sheet to flash freeze before transferring to a freezer bag, where they can last up to 3 months. Reheating: Reheat shrimp in a hot skillet for a couple of minutes until warmed through; avoid the microwave to keep them crispy. The slaw and mayo can be refrigerated and enjoyed cold or at room temperature. Make-Ahead: Both the slaw and gochujang mayo can be prepared up to 3 days in advance, making meal planning a breeze and ensuring your pan-fried shrimp with cabbage slaw and gochujang mayo is always quick to assemble! Make Ahead Options These Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo are perfect for meal prep enthusiasts! You can prepare the cabbage slaw and the gochujang mayo up to 3 days in advance. To do this, simply whisk together the slaw ingredients and massage the cabbage as instructed, then refrigerate it. For the mayo, mix all the components and store it in an airtight container in the fridge. When you’re ready to enjoy your dish, just fry the shrimp fresh to maintain their crispiness, topping them with the prepped slaw and mayo for a meal that’s just as delicious as if it were made on the spot. Enjoy the time-saving benefits of this delicious recipe while relishing the vibrant flavors! What to Serve with Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo Create a delightful dining experience that beautifully complements the vibrant flavors of your meal. Coconut Rice: Adds a fragrant, fluffy base that balances the spice of gochujang mayo. Pairing coconut rice with your dish not only enhances flavor but also provides a delightful, creamy texture that keeps dinner interesting. Mango Salsa: Offers a sweet, fruity contrast to the spicy mayo, with fresh herbs adding brightness. Each bite of mango salsa adds a refreshing twist, rounding out the meal with a burst of tropical sweetness. Crispy Sweet Potato Fries: The soft inside and crunchy exterior add a comforting touch to your dinner’s crunch factor. These sweet potato fries become an absolute favorite, inviting a bit of indulgence alongside your zesty main dish. Szechuan Green Beans: A deliciously spicy side that complements the shrimp and adds vibrant color. These green beans offer a crunchy, peppery bite, uniting flavors and enhancing the overall meal experience. Vegan Kimchi: Pack the plate with tangy, fermented goodness that boosts nutrition and flavor balance. This little side packs a punch and adds an exciting burst of umami, making every bite a joy. Sparkling Water with Lime: A refreshing drink option that cleanses the palate and adds a zesty finish. The fizz from sparkling water leaves you feeling refreshed and enhances the flavors of your meal without overpowering them. Matcha Green Tea Ice Cream: A light dessert with earthy flavors to sweeten the end of your meal. This creamy treat melds beautifully with your seafood dish, leaving a delightful taste lingering on your palate. Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo Recipe FAQs What type of shrimp should I use for pan-fried shrimp? Absolutely! For the best flavor and texture, opt for large, fresh shrimp that are peeled, deveined, and tail removed. They should have a nice sheen and no off-smell. If fresh shrimp aren’t available, frozen shrimp can work too; just ensure they’re completely thawed and patted dry before cooking. How should I store leftover pan-fried shrimp? To enjoy your leftovers, store the crispy pan-fried shrimp in an airtight container in the fridge for up to 2 days. I recommend keeping the cabbage slaw and gochujang mayo in separate containers to preserve their texture and flavor. This way, the shrimp stays nice and crunchy when you reheat it! Can I freeze cooked shrimp? Yes, you can! To freeze, first arrange the cooked shrimp in a single layer on a baking sheet and place it in the freezer for about 1 hour—this is called flash freezing. Once frozen, transfer the shrimp to a freezer bag and they’re good for up to 3 months. When ready to enjoy, just reheat in a hot skillet to bring back that crispy texture! What if my gochujang mayo isn’t spicy enough? Very! If you find your gochujang mayo isn’t spicy enough for your liking, simply stir in more gochujang a little at a time until you reach your preferred heat level. Alternatively, you can add a pinch of red pepper flakes or sriracha for an extra kick. Remember to taste as you go! Can I make the slaw ahead of time? Absolutely! In fact, making the cabbage slaw ahead of time enhances the flavors. You can prepare the slaw up to 3 days in advance. Store it in the fridge in an airtight container and give it a good toss before serving to ensure it’s nice and evenly coated. Is this dish suitable for my gluten-free diet? Yes, you’re in luck! This pan-fried shrimp dish can definitely be made gluten-free. Just be sure to use a gluten-free soy sauce if you’re using it in any variations or sauces. The cornstarch is naturally gluten-free, so you’re good to go with the recipe as is! Crispy Pan-Fried Shrimp With Cabbage Slaw & Gochujang Mayo Bliss Delicious Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo recipe that's quick, easy, and packed with flavor. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 10 minutes minsTotal Time 25 minutes mins Servings: 4 servingsCourse: SeafoodCuisine: AsianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Shrimp1 pound large shrimp fresh, peeled and deveined1/2 cup cornstarch or substitute with flour or breadcrumbs1/2 cup vegetable oil for frying; use canola or peanut oilFor the Cabbage Slaw3 cups red cabbage thinly sliced2 tablespoons rice vinegar1 tablespoon mirin or additional sugar as needed1 tablespoon honey or maple syrup as alternative1 teaspoon sesame oil or a milder oil2 tablespoons scallions for garnish; optionalFor the Gochujang Mayo1/2 cup Kewpie mayonnaise or regular mayonnaise2 tablespoons gochujang1 tablespoon honey1 teaspoon sesame oil for flavorto taste salt and pepper for seasoning Equipment Large BowlMixing BowlSkilletSlotted Spoonpaper towels Method Prepare the SlawWhisk together rice vinegar, mirin, honey, salt, and pepper in a large bowl. Add the sliced cabbage and massage for 2-3 minutes.Make the Gochujang MayoCombine Kewpie mayonnaise, gochujang, honey, sesame oil, salt, and pepper in a mixing bowl and stir until creamy.Prepare the ShrimpPat shrimp dry, season with salt and pepper, and lightly coat with cornstarch.Heat the OilHeat vegetable oil in a skillet over medium-high heat until shimmering, about 350°F.Fry the ShrimpAdd shrimp in batches to the hot oil, frying for 2 minutes per side until golden brown. Transfer to drain on paper towels.Assemble the DishServe cabbage slaw as a base in bowls, top with fried shrimp, drizzle with gochujang mayo, and garnish with scallions. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg NotesEnsure oil is hot before frying to achieve the perfect texture. Slaw and mayo can be prepared ahead of time for easier meal prep. Tried this recipe?Let us know how it was!
