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Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo

Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo Delight

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Crispy Pan-Fried Shrimp With Cabbage Slaw and Gochujang Mayo is a quick, flavorful dinner that satisfies cravings for bold flavors and satisfying textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound shrimp, peeled and deveined Fresh or frozen
  • ⅓ cup cornstarch For coating
  • ¼ cup vegetable oil For frying
For the Cabbage Slaw
  • 4 cups red cabbage, thinly sliced Can substitute with green cabbage
  • 3 tablespoons rice vinegar Can substitute with apple cider vinegar
  • 1 tablespoon mirin Can replace with sugar and water
  • 2 scallions scallions, sliced Can substitute with chives or shallots
For the Gochujang Mayo
  • ⅓ cup Kewpie mayonnaise Regular mayonnaise can be used
  • 2 tablespoons gochujang Can substitute with Sriracha
  • 1 tablespoon honey Maple syrup can be used for vegan option
  • 1 teaspoon sesame oil Enhances flavor
For Garnish
  • 1 tablespoon sesame seeds Or chopped nuts
  • 2 scallions additional scallions, finely sliced

Equipment

  • large nonstick skillet
  • Mixing Bowl
  • measuring cups
  • measuring spoons
  • Wire Rack

Method
 

Preparation Steps
  1. Boil 1 cup of semi-pearled farro in salted water over medium-high heat for 20–35 minutes. Drain and keep warm.
  2. 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.
  3. 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.
  4. Season 1 pound of shrimp with salt and pepper. Coat each shrimp in ⅓ cup of cornstarch, pressing gently.
  5. 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.
  6. 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

Notes

Reheat 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.

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