Name: Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo Delight
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound large shrimp, peeled and deveined; 1/2 cup cornstarch (or rice flour for gluten-free); 1/2 cup vegetable oil (for frying); 2 cups red cabbage, thinly sliced (or green cabbage); 2 tablespoons rice vinegar (or apple cider vinegar); 1 tablespoon honey (or maple syrup for vegan option); 1/2 cup Kewpie mayonnaise (or regular mayonnaise); 2 tablespoons gochujang (or sriracha for milder taste); 1 tablespoon mirin (or a splash of white wine)

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As I stood in my kitchen, the sizzling sound of shrimp hitting the hot oil filled the air, instantly captivating my senses. There’s something magical about the way crispy pan-fried shrimp can turn a simple weeknight meal into a feast. This standout dish, featuring vibrant cabbage slaw and a spicy gochujang mayo, is not only quick and easy to prepare, but it also delivers an explosion of flavors and textures that your family will love. Whether you’re looking for a dairy-free option or a satisfying seafood dish, these crispy shrimp are sure to impress. Ready to dive into this delightful recipe that makes cooking feel effortless? Let’s get started!

Why is crispy shrimp a must-try?

Irresistible Crunch: The crispiness of the pan-fried shrimp gives each bite a satisfying texture that is simply addictive.

Flavor Explosion: Paired with a vibrant cabbage slaw and a spicy gochujang mayo, this dish creates an umami experience your taste buds will celebrate.

Quick and Easy: With minimal prep time, you can serve this amazing dinner in under 30 minutes—perfect for busy weeknights!

Versatile Delight: Swap out shrimp for chicken or tofu for a delightful twist, making it a recipe you’ll return to again and again.

Crowd Pleaser: Impress family and friends with this show-stopping dish; its bold flavors and beautiful presentation make it a guaranteed hit!

Complete your weeknight meals with the delightful flavors of our Bacon Cabbage Potato or dive into the savory goodness of Shrimp Taco Savory.

Pan-Fried Shrimp Ingredients

• Dive into deliciousness with these essential components for crispy pan-fried shrimp!

For the Shrimp

Shrimp – Use large, peeled, deveined shrimp for the best results.
Cornstarch – Provides a crispy coating; rice flour works well for gluten-free options.
Vegetable Oil – Ideal for frying; opt for oils with high smoke points like canola or avocado.

For the Slaw

Red Cabbage – Adds color and crunch; feel free to use green cabbage as a substitute.
Rice Vinegar – Gives tanginess to the slaw; apple cider vinegar can be a good alternative.
Honey – Balances the slaw’s flavor; replace it with maple syrup for a vegan option.

For the Gochujang Mayo

Kewpie Mayonnaise – Adds a sweet creaminess; regular mayonnaise is fine but Kewpie enhances flavor.
Gochujang – Introduces a spicy kick; feel free to swap with sriracha for a milder taste.
Mirin – Provides depth to the sauce; if unavailable, a splash of white wine can work in a pinch.

Get ready to create a happy family moment with your delicious pan-fried shrimp with cabbage slaw and gochujang mayo!

Step‑by‑Step Instructions for Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo

Step 1: Cook the Farro
Begin by bringing a pot of salted water to a rolling boil. Add 1 cup of semi-pearled farro and cook for 20–35 minutes, or until tender but still chewy. Drain the farro and set it aside while you prepare the rest of your ingredients for the crispy pan-fried shrimp with cabbage slaw and gochujang mayo.

Step 2: Prepare the Gochujang Mayo
In a small bowl, mix together the Kewpie mayonnaise, gochujang, honey, and mirin until well combined. Taste the mixture and adjust the spiciness by adding more gochujang if desired. Set this flavorful gochujang mayo aside; it will be the perfect creamy complement to your crispy shrimp.

Step 3: Make the Cabbage Slaw
Thinly slice the red cabbage and place it in a large bowl. Drizzle with rice vinegar and a touch of honey, then massage the slaw with your hands for about 2–3 minutes. This process softens the cabbage and enhances its flavor, creating a vibrant and crunchy slaw that pairs wonderfully with your pan-fried shrimp.

Step 4: Season the Shrimp
In a mixing bowl, toss the large, peeled, and deveined shrimp with salt and pepper to ensure they’re well-seasoned. Next, coat each shrimp with cornstarch, pressing gently to help the coating adhere. This step is crucial for achieving a crispy texture during frying, which is essential for the shrimp in this dish.

Step 5: Fry the Shrimp
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it shimmers, approximately 350°F. Working in batches, carefully add the coated shrimp to the hot oil, frying for about 2 minutes per side until golden brown. Use a slotted spoon to remove them from the pan and let them drain on a wire rack to retain their crispiness.

Step 6: Assemble the Bowls
To serve, start with a base of cooked farro in each bowl, then top with a generous portion of the cabbage slaw. Arrange the crispy pan-fried shrimp on top of the slaw, giving it a beautiful presentation. Drizzle with gochujang mayo, and for an extra touch, sprinkle some sesame seeds and chopped scallions for added flavor and crunch.

How to Store and Freeze Crispy Pan-Fried Shrimp

Fridge: Keep any leftover crispy pan-fried shrimp in an airtight container for up to 3 days. Make sure to layer them with parchment paper to maintain their crunch.

Freezer: If you need to store the shrimp longer, freeze them in a single layer on a baking sheet before transferring to a resealable bag. They can be kept for up to 2 months.

Reheating: To revive the crispy texture, reheat shrimps in an oven preheated to 375°F (190°C) for about 10 minutes. Avoid microwaving as it can make them soggy.

Slaw Storage: Cabbage slaw can be stored in the fridge for up to 3 days as well; keep it separate from the shrimp and mayo for the best flavor and texture. Enjoy your delicious crispy pan-fried shrimp with cabbage slaw and gochujang mayo!

Pan-Fried Shrimp With Cabbage Slaw Variations

Feel free to personalize this delightful dish with these variations that bring new flavors and twists to your pan-fried shrimp!

Dairy-Free: Substitute conventional mayo with a vegan mayo for a creamy but dairy-free option.
Spicy Kick: Add a splash of chili oil or red pepper flakes to the gochujang mayo for extra heat.
Crispy Tofu: For a vegetarian twist, swap shrimp with crispy tofu cubes, coated in the same cornstarch.
Grain Alternatives: Replace farro with quinoa or cauliflower rice for a gluten-free and lower-carb meal.
Colorful Slaw: Enhance the slaw with colorful bell peppers or shredded carrots for added sweetness and crunch.
Herb Infusion: Toss in fresh herbs like cilantro or mint to the cabbage slaw for a refreshing flavor boost.
Citrus Zing: Squeeze fresh lime or orange juice over your shrimp just before serving for a burst of brightness.
Miso Magic: Whisk a teaspoon of miso paste into the gochujang mayo for a deeper umami flavor that will flatter the shrimp beautifully.

Feel inspired? You might also enjoy our flavorful Shrimp Taco Savory or our hearty Pork Chops Potatoes that can complement your culinary adventures.

What to Serve with Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo

Creating a delightful dining experience is easy when you know what to pair with these crispy, flavorful shrimp.

Garlic Fried Rice: A fragrant side that complements the shrimp’s crunchiness with its savory and aromatic qualities. Perfect for soaking up any extra gochujang mayo!
Lime Wedges: A fresh burst of citrus adds brightness to the dish, enhancing the shrimp’s flavors while refreshing your palate with every bite.
Asian Cucumber Salad: This light, tangy salad introduces a crisp texture and a cooling element, balancing out the spicy gochujang mayo beautifully.
Sesame Noodles: Tossed in a savory sauce, these noodles are a comforting, slightly sweet counterpart to the crispy shrimp, enriching your meal with flavor and texture.
Roasted Sweet Potatoes: Their natural sweetness complements the savory shrimp while adding a hearty element to your plate, crafting a well-rounded dish.
Chilled Sake or Soju: These beverages offer a refreshing kick, enhancing the overall dining experience with their smooth taste, making your meal feel more gourmet.
Fruit Sorbet: End your meal on a sweet, refreshing note with this light dessert, offering a palate-cleansing finish after the spiciness of the gochujang mayo.

These pairings will elevate your dining experience to a memorable feast centered around the irresistible crispy pan-fried shrimp with cabbage slaw and gochujang mayo.

Expert Tips for Crispy Pan-Fried Shrimp

Perfect Temperature: Ensure the oil is hot enough before frying the shrimp; this will create that coveted crispy texture.

Batch Frying: Avoid overcrowding the pan; fry shrimp in small batches to maintain the oil’s temperature and achieve even cooking.

Wire Rack Drain: Use a wire rack to drain the shrimp after frying instead of paper towels; this keeps them crispy and avoids sogginess.

Seasoning Check: Taste your gochujang mayo before serving; adjust the spice level to match your family’s preferences for the perfect dip.

Cabbage Massage: Don’t skip massaging the cabbage slaw; it enhances the flavor and softness, making it a delightful companion for the pan-fried shrimp.

These tips will help you create mouthwatering pan-fried shrimp with cabbage slaw and gochujang mayo, perfect for impressing your family and friends!

Make Ahead Options

These Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo are perfect for busy weeknights and meal prep enthusiasts! You can prepare the farro and cabbage slaw up to 3 days in advance. For the farro, simply cook and store it in an airtight container in the refrigerator. The slaw can be assembled by massaging the cabbage and dressing, allowing its flavors to deepen. When you’re ready to serve, just fry the shrimp, which can be seasoned and coated in cornstarch up to 24 hours ahead—this prevents sogginess. Finally, heat the oil and fry the shrimp to golden perfection for a dish that’s just as delicious as freshly made!

Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo Recipe FAQs

What type of shrimp is best for this recipe?
Absolutely! For the best results, I recommend using large, peeled, and deveined shrimp. They cook evenly and provide a tender bite that pairs perfectly with the crispy coating.

How should I store leftover crispy pan-fried shrimp?
To keep your shrimp fresh, store any leftovers in an airtight container for up to 3 days in the refrigerator. I suggest layering them with parchment paper to prevent them from getting soggy, preserving that wonderful crunch!

Can I freeze crispy pan-fried shrimp, and if so, how?
Yes, you can! To freeze, place your cooked shrimp in a single layer on a baking sheet and freeze until solid. Then, transfer them to a resealable freezer bag. They can be stored for up to 2 months. When you’re ready to enjoy them again, reheat in an oven preheated to 375°F (190°C) for about 10 minutes to restore that crispy texture—avoid the microwave to prevent sogginess.

Why is my shrimp not getting crispy?
Very! For perfectly crispy shrimp, ensure your oil is hot enough (around 350°F). If the oil isn’t hot, the shrimp will absorb excess oil and become soggy. Additionally, avoid overcrowding the pan—fry in small batches to maintain the oil temperature. Lastly, be sure to coat the shrimp evenly in cornstarch for that delightful crunch!

Can I make this dish vegan or accommodate dietary restrictions?
Absolutely! You can easily make this recipe vegan by substituting the shrimp with tofu or your favorite vegetables. For the gochujang mayo, replace Kewpie mayonnaise with a vegan version or blend silken tofu with gochujang and a bit of lemon juice for creaminess. This way, everyone can savor the delightful flavors of crispy pan-fried shrimp with cabbage slaw and gochujang mayo!