Jump to Recipe Print RecipeImagine the sizzle of shrimp hitting a hot skillet, sending tantalizing aromas through your kitchen. My recipe for Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo is the perfect answer to those busy weeknights when you crave something homemade yet easy to whip up. This dish not only delivers a satisfying crunch thanks to the cornstarch coating, but it also brings a delightful pop of flavor with the tangy slaw and spicy mayo. It’s a crowd-pleaser for everyone at the table, and the best part? The slaw and mayo can be prepped in advance, even making it a great option for meal prep. Ready to elevate your dinner routine and make cleanup a breeze? Let’s dive into this scrumptious seafood delight! Why is This Shrimp Recipe a Must-Try? Crispy texture: The cornstarch coating creates a mouthwatering crunch that perfectly complements the tender shrimp. Flavor explosion: Infused with gochujang mayo, this dish balances fiery spice and creamy goodness, fantastic for those who love bold flavors. Quick preparation: Ideal for busy weeknights, you can have this meal ready in under 30 minutes, saving you time without sacrificing taste. Meal prep-friendly: The slaw and mayo can be made ahead of time, making it an easy choice when you need a quick, homemade dinner. Versatile ingredients: Swap shrimp for chicken or tofu and enjoy different vegetarian variations while keeping it delicious! For more inspiration, check out my Cucumber Shrimp Salad or dive into the vibrant flavors of Gochujang Udon Noodles. Pan-Fried Shrimp With Cabbage Slaw Ingredients For the Shrimp Shrimp – Fresh or frozen, peeled and deveined shrimp provide the main protein source for this delicious dish. Cornstarch – This ingredient creates a light, crispy breading for the shrimp, yielding a delightful crunch. Vegetable Oil – Essential for frying, use vegetable oil or substitute with canola or peanut oil for a different flavor profile. For the Cabbage Slaw Red Cabbage – Offers a satisfying crunch and a slightly sweet flavor; you can swap it for green cabbage if desired. Rice Vinegar – Provides acidity for the slaw, and can be substituted with apple cider vinegar if needed. Mirin – Adds a touch of sweetness; you can replace it with sugar mixed with water in a pinch. Scallions – These give a fresh, oniony bite that brightens the dish; chives or shallots can work as replacements. For the Gochujang Mayo Kewpie Mayonnaise – A creamy base essential for the sauce; regular mayonnaise can be used for a milder taste. Gochujang (Korean hot pepper paste) – This is the magic ingredient adding spice and depth; if you’re looking for a substitute, Sriracha will add heat, though it won’t have the same umami flavor. Honey – Adds the perfect amount of sweetness to balance the spices, or use maple syrup for a vegan alternative. Sesame Oil – A drizzle enhances the nutty flavor, making your sauce even more sumptuous. For Garnish Sesame Seeds – Sprinkle these on top for added crunch and nuttiness; you can also choose any chopped nuts as an alternative. Additional Scallions – Finely sliced for garnish, they provide lovely green color and flavor contrast to the dish. This recipe for Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo is perfect for anyone looking for an easy and satisfying weeknight meal! Step‑by‑Step Instructions for Crispy Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo Step 1: Cook the Grains Begin by boiling 1 cup of semi-pearled farro in a pot of salted water over medium-high heat. Cook for 20–35 minutes until the grains are tender but still have a slight bite. Once cooked, drain any excess water and set aside to keep warm while you prepare the rest of the components for your Crispy Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo. Step 2: Prepare Gochujang Mayo In a small mixing bowl, combine ⅓ cup of Kewpie mayonnaise with 2 tablespoons of gochujang, 1 tablespoon of honey, 1 teaspoon of rice vinegar, and 1 teaspoon of sesame oil. Whisk until the mixture is smooth and creamy, adjusting the spice level to your preference. Set the gochujang mayo aside in the refrigerator to allow the flavors to meld as you continue with the other steps. Step 3: Make Cabbage Slaw In a large mixing bowl, whisk together 3 tablespoons of rice vinegar, 1 tablespoon of mirin, 1 tablespoon of honey, and a pinch of salt and pepper. Add 4 cups of thinly sliced red cabbage to the bowl and massage the mixture into the cabbage, ensuring it’s well coated. This process softens the cabbage and enhances flavor absorption, preparing it for a vibrant slaw to accompany your pan-fried shrimp. Step 4: Prepare Shrimp While the slaw is marinating, season 1 pound of peeled and deveined shrimp with salt and pepper. Next, coat each shrimp in ⅓ cup of cornstarch, pressing gently to ensure the coating adheres well. This light breading is key to achieving a crispy texture in your finished Crispy Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo. Step 5: Fry Shrimp Heat ¼ cup of vegetable oil in a large nonstick skillet over high heat until shimmering. Carefully add shrimp to the skillet in a single layer, ensuring not to overcrowd them. Fry for 2 minutes per side until they turn golden brown and crispy, then transfer the shrimp to a wire rack to drain excess oil and maintain optimal crispiness. Step 6: Assemble Plates To serve, spoon a portion of farro into each bowl, then top generously with the tangy cabbage slaw. Arrange the crispy shrimp on top, followed by a drizzle of the gochujang mayo. For the finishing touch, sprinkle sesame seeds and thinly sliced scallions over the top for a burst of flavor and visual appeal, creating a delightful presentation of your Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo. Expert Tips for Pan-Fried Shrimp Temperature Matters: Ensure the oil is hot enough before adding shrimp; this leads to that perfect crispy texture. Don’t Overcrowd: Fry shrimp in batches to avoid steaming; this helps maintain a consistent cooking temperature for best results. Gochujang Balance: Taste the gochujang mayo while preparing—adjust the spice level to your preference for a flavor that suits your palate. Massage the Cabbage: Properly massage the cabbage in the slaw to enhance tenderness and flavor absorption, elevating every bite in your Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo. Use Fresh Ingredients: Opt for fresh shrimp and crisp vegetables to enhance the overall taste and texture of your dish. Pan-Fried Shrimp With Cabbage Slaw Variations Get ready to make this delightful dish your own with a few simple tweaks! Protein Swap: Try chicken or tofu instead of shrimp for a different approach. Both options bring their unique flavors to the dish, making it versatile for various dietary preferences. Grain Change: Substitute farro with quinoa or brown rice for a different texture and taste. Quinoa adds a nutty profile, while brown rice offers a hearty, chewy bite. Spiciness Adjustment: Increase or decrease the gochujang in the mayo to suit your heat tolerance. A little dab will do wonders, or you can go bold for a fiery kick! Cabbage Alternatives: Use green cabbage in place of red for a more traditional taste, or even try Brussels sprouts for an unexpected twist. Shredded Brussels will give a lovely crunch while absorbing the flavors well. Mayo Fusion: Mix in a bit of lime juice with the gochujang mayo for a zesty twist that enhances the overall flavor. This adds a refreshing brightness that complements the crispy shrimp beautifully. Herb Enhancement: Toss in fresh herbs like cilantro or mint into your slaw for an aromatic lift. Not only do they add vibrant color, but they also bring an explosion of fresh flavor. Sweetness Levels: Replace honey with maple syrup for a vegan option or reduce it altogether for a less sweet slaw. This gives you the flexibility to balance flavors just how you like them! Topping Ideas: Consider adding crunchy toppings like crushed peanuts or fried shallots instead of sesame seeds to bring an extra layer of deliciousness to your dish. Feel free to explore these variations and personalize your pan-fried shrimp experience! And for more inspiration, don’t forget to check out my Ramen Grilled Beef or the flavorful Nourish Bowl with Tahini Yogurt. Make Ahead Options These Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo are perfect for meal prep! You can prepare the slaw and gochujang mayo up to 3 days in advance. To do this, simply massage the sliced red cabbage with the marinade and refrigerate it in an airtight container to retain its crispness, while the mayo can be mixed and stored separately in the fridge to keep its creamy texture. When you’re ready to cook, simply coat and fry the shrimp (which can be seasoned just before cooking for optimal flavor), and serve alongside the prepared slaw and mayo. This strategy ensures a flavorful dish that’s just as delicious while saving you precious time during busy weeknights! How to Store and Freeze Crispy Pan-Fried Shrimp Fridge: Store leftover crispy pan-fried shrimp in an airtight container for up to 2 days. Reheat in the oven at 350°F for best results to maintain crispiness. Cabbage Slaw: The cabbage slaw can be kept in the fridge for up to 3 days in a separate airtight container. This helps preserve its crunch and freshness. Gochujang Mayo: Prepare the gochujang mayo in advance and keep it refrigerated for up to 1 week in an airtight container. Stir well before using. Freezer: Freezing is not recommended for crispy pan-fried shrimp, as the texture may suffer. However, you can freeze uncooked shrimp for up to 3 months; just thaw and coat them as needed when you’re ready to cook! What to Serve with Crispy Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo Elevate your dinner experience with delightful pairings that bring balance and flavor to this vibrant seafood dish. Creamy Mashed Potatoes: The smooth, buttery texture contrasts beautifully with the crispy shrimp, providing a cozy comfort to the meal. Cilantro Lime Rice: This zesty accompaniment brightens each bite, enhancing the shrimp’s flavors while adding a refreshing pop. Spicy Pickled Vegetables: The tangy crunch of pickled veggies pairs excellently with the shrimp, offering a bite of heat that cuts through the richness of the mayo. Grilled Asparagus: Charred and seasoned asparagus adds a delightful crunch and earthy flavor, rounding out the dish with a healthy green element. Coconut Coleslaw: A twist on traditional slaw, the subtle sweetness of coconut pairs harmoniously with the gochujang mayo, creating an inviting contrast. Fresh Green Salad: A simple salad with mixed greens and a light vinaigrette elevates the dish, providing a refreshing bite that offsets the richness. Ice-Cold Beer: An ice-cold lager or pale ale complements the meal perfectly, cutting through the crispy texture—ideal for casual dining! Chilled White Wine: A glass of Sauvignon Blanc or Riesling brings out the bright flavors of the shrimp and slaw, making it a sophisticated pairing. Chocolate Mousse: End on a sweet note with a rich, creamy dessert that evokes culinary joy—an indulgent finish to your meal! Crispy Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo Recipe FAQs How do I choose the best shrimp for this recipe? When selecting shrimp, look for fresh, firm, and translucent shrimp that have a mild ocean scent. If you’re using frozen shrimp, choose those that are peeled and deveined. They should be stored properly in the freezer or display no signs of freezer burn, which can ruin their flavor. How should I store leftovers from this meal? Leftover crispy pan-fried shrimp should be stored in an airtight container in the fridge for up to 2 days. To ensure they remain crispy when reheating, place them on a baking sheet in the oven at 350°F for about 10 minutes, or until they are heated through and have regained some crispiness. Can I freeze the crispy pan-fried shrimp? Freezing cooked crispy shrimp is not recommended, as the texture can turn soggy upon thawing. However, you can freeze uncooked shrimp for up to 3 months. When ready to cook, simply thaw in the refrigerator overnight and follow the recipe instructions for coating and frying. What should I do if my gochujang mayo is too spicy? If you find your gochujang mayo is a bit too spicy, you can easily balance it out. Start by adding a bit more Kewpie mayonnaise to mellow the heat, and a drizzle more of honey to sweeten it slightly. If you want to tone down the spice without changing the flavor too much, mixing in a dash of sesame oil can help as well. Are there any dietary considerations I should be aware of? Yes! This recipe is inherently dairy-free, making it suitable for lactose-intolerant individuals. If you or someone you’re serving is allergic to seafood, consider substituting shrimp with chicken or tofu to maintain that crispy texture while accommodating dietary restrictions. Always double-check the ingredients used, particularly the gochujang and Kewpie mayo, as these can sometimes contain trace allergens. Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo Delight No ratings yet Crispy Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo is a quick, flavorful dinner that satisfies cravings for bold flavors and satisfying textures. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 15 minutes minsTotal Time 30 minutes mins Servings: 4 servingsCourse: DinnerCuisine: AsianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Shrimp1 pound shrimp, peeled and deveined Fresh or frozen⅓ cup cornstarch For coating¼ cup vegetable oil For fryingFor the Cabbage Slaw4 cups red cabbage, thinly sliced Can substitute with green cabbage3 tablespoons rice vinegar Can substitute with apple cider vinegar1 tablespoon mirin Can replace with sugar and water2 scallions scallions, sliced Can substitute with chives or shallotsFor the Gochujang Mayo⅓ cup Kewpie mayonnaise Regular mayonnaise can be used2 tablespoons gochujang Can substitute with Sriracha1 tablespoon honey Maple syrup can be used for vegan option1 teaspoon sesame oil Enhances flavorFor Garnish1 tablespoon sesame seeds Or chopped nuts2 scallions additional scallions, finely sliced Equipment large nonstick skilletMixing Bowlmeasuring cupsmeasuring spoonsWire Rack Method Preparation StepsBoil 1 cup of semi-pearled farro in salted water over medium-high heat for 20–35 minutes. Drain and keep warm.Combine ⅓ cup of Kewpie mayonnaise, 2 tablespoons of gochujang, 1 tablespoon of honey, 1 teaspoon of rice vinegar, and 1 teaspoon of sesame oil in a bowl. Whisk until smooth and refrigerate.In a mixing bowl, whisk 3 tablespoons of rice vinegar, 1 tablespoon of mirin, 1 tablespoon of honey, and salt and pepper. Add 4 cups of red cabbage, massage thoroughly.Season 1 pound of shrimp with salt and pepper. Coat each shrimp in ⅓ cup of cornstarch, pressing gently.Heat ¼ cup of vegetable oil in a skillet until shimmering. Fry shrimp in batches for 2 minutes per side until golden brown. Drain on wire rack.To serve, spoon farro into bowls, top with cabbage slaw, arrange shrimp, drizzle with gochujang mayo, and sprinkle with sesame seeds and scallions. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 5IUVitamin C: 50mgCalcium: 2mgIron: 10mg NotesReheat leftovers in the oven at 350°F for best results. The slaw stays fresh for up to 3 days in the fridge. Gochujang mayo can last up to a week. Tried this recipe?Let us know how it was!
