Korean-Style Shrimp Stir-Fry with Kimchi
A bold fusion dish combining sweet shrimp, fiery kimchi, and a tangy soy-ginger glaze. This korean-inspired seafood ready in about 27 minutes pairs (peeled and deveined) Shrimp, (fresh or store-bought) Kimchi, Soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb (peeled and deveined) Shrimp
- 1 cup (fresh or store-bought) Kimchi
- 2 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tbsp Rice vinegar
- 1 tbsp (grated) Ginger
- 2 cloves (minced) Garlic
- 1 tsp Brown sugar
- 1 tbsp Sesame oil
- 1/2 lb (cooked) Rice noodles
- 2 (sliced) Scallions
- 1/4 cup (toasted) Pine nuts
- 1/4 tsp Crushed red pepper flakes
Instructions
- Step 1: Heat 1 tbsp sesame oil in a wok over high heat. Add 2 cloves garlic and 1 tbsp ginger, sauté for 30 seconds until aromatic.
- Step 2: Toss in 1 cup kimchi and 1/2 cup shrimp, stir-frying for 3-4 minutes until shrimp turn pink.
- Step 3: In a small bowl, mix 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 tsp red pepper flakes. Pour over shrimp and kimchi, stirring to coat.
- Step 4: Add cooked rice noodles and 2 tbsp water, tossing to combine. Garnish with scallions and toasted pine nuts.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean-Style Shrimp Stir-Fry with Kimchi take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Korean-Style Shrimp Stir-Fry with Kimchi?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (peeled and deveined) shrimp from drying out.
Can I substitute ingredients in Korean-Style Shrimp Stir-Fry with Kimchi?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Korean-Style Shrimp Stir-Fry with Kimchi for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Korean-Style Shrimp Stir-Fry with Kimchi?
Korean-Inspired seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
