Vietnamese Shrimp and Basil Stir-Fry with Korean Gochujang

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Quick stir-fry of Vietnamese shrimp and basil in a sweet-spicy Korean gochujang sauce, served with steamed rice. This vietnamese-inspired asian ready in about 25 minutes pairs shrimp, Thai basil, gochujang paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 2, 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

• 300g shrimp
• 1 cup Thai basil
• 2 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic
• 2 cups steamed rice

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering but not smoking, then add 2 minced cloves of garlic and sauté for 30 seconds until fragrant and lightly golden. Tip: Use a non-stick skillet to prevent the garlic from burning.
2. Step 2: Add 300g peeled and deveined shrimp (tails on or off, as preferred) to the skillet, stirring frequently with a spatula for 2-3 minutes until they turn pink and opaque. Add 1 cup Thai basil leaves, stirring for 1 additional minute until the leaves wilt and release their aroma. Tip: Cook the shrimp quickly to avoid overcooking and toughness.
3. Step 3: In a small bowl, whisk together 2 tbsp gochujang paste, 2 tbsp soy sauce, and 1 tbsp honey until smooth and well combined. Tip: If the sauce is too thick, add 1-2 tsp water to reach a pourable consistency.
4. Step 4: Pour the gochujang-honey sauce over the shrimp and basil in the skillet, stirring constantly for 2-3 minutes until the sauce thickens enough to coat the back of a spoon and the shrimp are fully coated. Tip: Keep the heat medium to avoid burning the sauce.
5. Step 5: Serve immediately, spooning the stir-fry over 2 cups of steamed rice (divided evenly into 2 bowls), and garnish with extra Thai basil leaves if desired. Tip: For a crunchier texture, add 1/4 cup chopped roasted peanuts or sesame seeds before serving.