Korean · Dinner
Korean Fried Shrimp (Low-Calorie)
Shrimp coated in a light cornstarch crust, air-fried until crackling, then tossed in a reduced gochujang-honey glaze balanced with garlic and rice vinegar. Finished with scallion and sesame seeds, this Korean fried shrimp keeps the sweet-spicy crunch of the original with minimal frying oil.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
322Calories
29.4gProtein
9.8gFat
29.8gCarbs
11.9gSugar
1.4gFiber
1189mgSodium
233mgChol
1.6gSat Fat
390mgPotassium
85mgCalcium
2.3mgIron
1.5mcgVitamin B12
3mgVitamin C
low-calorie
gluten-free
low-calorie
Instructions
1
Prep
Pat shrimp dry, season with salt, then preheat air fryer to 400°F (200°C) for 3 minutes.
2
Whisk egg white until foamy in a small bowl. Dip each shrimp to coat, then toss in cornstarch in a shallow dish until fully covered.
3
Air-fry shrimp in a single layer at 400°F (200°C) for 8–9 minutes, flipping halfway, until the coating is crisp and golden and shrimp are opaque.
4
While shrimp cook, simmer gochujang, honey, rice vinegar, soy sauce, minced garlic, and sesame oil over medium-low heat for 2 minutes until thickened, then toss hot shrimp in glaze for 30 seconds until glossy.
5
Plate
Transfer shrimp to a plate, scatter scallion and sesame seeds on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g shrimp, peeled and deveined, tails on
- 6 tbsp48g cornstarch
- 22 large egg white
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp honey
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp soy sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp avocado oil, for coating
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 pinch2 pinch salt
