Gochujang Seafood Pad Krapow
Spicy gochujang-spiked shrimp and squid with crispy basil, ready in under 20 minutes. One skillet, sear-then-finish vibes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 228
- Protein
- 32g
Ingredients
- ½ lb shrimp, peeled and deveined
- ¼ lb squid, cleaned and cut into rings
- 3 tbsp gochujang
- 1 tbsp fish sauce
- ½ whole lime (juiced)
- ¾ cup fresh Thai or Italian basil
Instructions
- 1
Pat shrimp and squid dry. Heat 2 tbsp oil in a large skillet over high heat until it shimmers, about 1 minute.
- 2
Sear shrimp 90 seconds per side without stirring — edges should turn opaque. Transfer to a plate.
- 3
Add squid to the same skillet. Sear 60 seconds per side until edges curl. Move to the plate with shrimp.
- 4
Reduce heat to medium. Stir gochujang, fish sauce, and 2 tbsp water until combined, about 30 seconds.
- 5
Return shrimp and squid to the skillet. Toss with sauce for 1 minute until coated and heated through.
- 6
Remove from heat. Tear basil by hand, fold into the seafood, and squeeze lime juice over. Serve immediately.
Tools you’ll need
- 12-inch skillet
- tongs
- spoon
- cutting board
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