The sizzle of shrimp hitting a hot skillet is like music to my ears, promising a satisfying meal just minutes away. Today, I'm excited to share my take on Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo, an easy weeknight meal that brings the flavors of the sea right to your table. This dish not only delivers on deliciousness but also embraces convenience—perfect for anyone craving homemade goodness without the fuss. With a wonderfully crispy coating paired with a tangy slaw and a spicy, creamy mayo, it’s a delightful twist on traditional seafood fare. Plus, elements of the recipe can be prepped ahead of time, making your evenings just a little bit easier. Ready to elevate your dinner routine with a dish that feels special yet is effortlessly simple? Let’s dive in!

Why Is This Recipe a Must-Try?

Simplicity: The straightforward preparation makes this dish perfect for busy weeknights.

Flavor Explosion: The combination of crispy shrimp, tangy slaw, and spicy mayo creates an unforgettable flavor profile.

Versatile: Customize it easily by swapping shrimp for tofu or chicken, or try quinoa instead of farro for a unique twist.

Make-Ahead Friendly: Prep the slaw and mayo in advance to save time, making it even more convenient.

Crowd-Pleaser: Whether it's a family dinner or entertaining friends, this dish is sure to impress!

Pair it with some delightful sides like Smoky Sweet Corn for a well-rounded meal.

Pan-Fried Shrimp With Cabbage Slaw Ingredients

• Get ready to gather these essentials for your amazing crispy shrimp dish!

For the Shrimp

Shrimp – Use large, peeled, and deveined shrimp for a juicy bite.
Cornstarch – This gives the shrimp a light and crispy coating; apply generously.
Vegetable Oil – Ideal for frying, but you can substitute with any high-heat oil you prefer.

For the Farro Base

Farro (or wheat berries) – This hearty grain adds fiber; feel free to use pre-cooked for convenience.

For the Cabbage Slaw

Red Cabbage – It offers a beautiful color and crunch; green cabbage works as a substitute.
Unseasoned Rice Vinegar – Adds tanginess; apple cider vinegar is a good alternative.

For the Gochujang Mayo

Kewpie Mayonnaise – Creamy and rich, it’s the star of the mayo; regular mayo can alter the flavor slightly.
Gochujang – This spicy Korean paste gives the mayo a kick; adjust to your spice preference.
Honey – Balances the heat with sweetness; maple syrup can be a vegan option.
Mirin – Enhances the depth of flavor; substitute with rice vinegar if needed but add a bit of sugar.

For Garnish

Scallions – Adds freshness and color; chives are a suitable replacement if needed.
Kosher Salt & Pepper – Essential for enhancing all flavors; season to your taste.

Get ready to savor each bite of your 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 Farro
Begin by boiling 1 cup of farro in a large pot of salted water over medium-high heat. Allow it to cook for 20–35 minutes, or until the grains are tender but still chewy. Once cooked, drain the farro in a colander and set it aside to cool, as this will serve as a hearty base for your crispy pan-fried shrimp with cabbage slaw and gochujang mayo.

Step 2: Prepare Gochujang Mayo
In a small bowl, combine Kewpie mayonnaise, gochujang, honey, unseasoned rice vinegar, mirin, and a pinch of salt and pepper. Using a whisk, mix until you achieve a smooth consistency. Taste and adjust the seasonings as needed; this spicy and creamy gochujang mayo is a perfect complement to the pan-fried shrimp and adds an exciting kick to your dish.

Step 3: Make Cabbage Slaw
In a large bowl, whisk together more unseasoned rice vinegar, mirin, honey, and season with salt and pepper. Add the thinly sliced red cabbage and use your hands to massage the dressing into the cabbage for about 2–3 minutes until it begins to wilt. This flavorful slaw will provide a crunchy contrast to the crispy shrimp while brightening the whole dish.

Step 4: Coat Shrimp
Take your large, peeled, and deveined shrimp and season them generously with kosher salt and black pepper. Next, coat each shrimp evenly with cornstarch, ensuring they are fully covered for the crispiest texture. Press the cornstarch onto the shrimp to help it adhere well, which is crucial for achieving that delightful crunch when frying.

Step 5: Fry Shrimp
Heat 1/4 inch of vegetable oil in a nonstick skillet over high heat until shimmering, around 350°F (175°C). Working in batches, carefully add the coated shrimp to the hot oil and fry for about 2 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer the shrimp to a paper towel-lined plate to drain excess oil, keeping them warm while you continue with the cooking.

Step 6: Assemble Dish
To assemble your crispy pan-fried shrimp with cabbage slaw and gochujang mayo, start by placing a generous scoop of farro in the center of your bowls. Top with a mound of cabbage slaw, followed by the beautifully fried shrimp. Drizzle the spicy gochujang mayo over the top, and finish with a sprinkle of chopped scallions. Your delightful meal is now ready to be savored!

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

Take your meal to the next level with these delightful pairings that amplify the shrimp's crunch and the slaw's freshness.

Creamy Coconut Rice: This subtly sweet rice adds a tropical flair, enhancing the flavors of the shrimp. It provides a lovely, creamy contrast to the crispy texture.
Grilled Asparagus: Charred and tender asparagus adds a smoky element and vibrant green color, perfectly balancing the dish's richness. Its earthy taste complements the lively slaw.
Sweet and Tangy Pickles: These bite-sized delights cut through the richness of the shrimp, offering a refreshing crunch and zesty flavor explosion to refresh your palate.
Garlic Butter Noodles: Silky noodles coated in rich garlic butter pair wonderfully, soaking up the sauce from your shrimp, making every bite more satisfying.
Mango Salsa: With its bright, fruity notes and a hint of spice, this salsa elevates your meal by adding a fresh, zesty punch that contrasts beautifully with the savory shrimp.
Spicy Kimchi: This fermented dish introduces a smoky heat, enhancing the gochujang mayo and echoing the spicy notes in the shrimp dish for a cohesive experience.
Crisp Chardonnay: A chilled glass of Chardonnay offers a refreshing, citrusy note that complements the dish's flavors while providing a lovely counterpoint to the spices.
Lime Sorbet: For dessert, this light and zesty sorbet cleanses the palate after the bold flavors of your meal, making for a delightful finish.

How to Store and Freeze Crispy Pan-Fried Shrimp

Fridge: Store any leftover crispy shrimp in an airtight container for up to 2 days. To maintain their crunch, avoid stacking them directly on top of each other.

Freezer: If you want to freeze the shrimp, place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. They can be stored for up to 2 months.

Reheating: For the best results, reheat the shrimp in a hot skillet to retain their crispy texture, adding a splash of water to create steam. Alternatively, an oven can also restore some crispiness, reheating at 375°F for about 10 minutes.

Gochujang Mayo: The creamy gochujang mayo can be stored in the fridge for up to 1 week in a sealed container, making it a handy condiment for any meal!

Expert Tips for Crispy Pan-Fried Shrimp

Oil Temperature: Ensure the oil is hot enough before adding shrimp. If it’s too cool, the shrimp will become soggy instead of crispy.
Coat Evenly: Make sure to coat each shrimp evenly with cornstarch. This layer is crucial for achieving that delightful crunch when pan-frying.
Batch Cooking: Fry the shrimp in small batches to prevent overcrowding. This helps maintain the oil temperature and ensures even cooking.
Let the Slaw Sit: Allow the cabbage slaw to marinate for a few minutes after massaging it. This enhances the flavor and helps break down the cabbage for a tender texture.
Adjust Spice Levels: Taste the gochujang mayo before serving and adjust the spice level based on your personal preference. A little goes a long way!
Serve Warm: Enjoy your crispy pan-fried shrimp immediately after frying for the best texture; they can lose their crispness if allowed to sit too long!

Pan-Fried Shrimp Variations

Feel free to get creative and modify this dish to match your taste!

Tofu Swap: Replace shrimp with firm tofu, pressing it to remove moisture for a delightful plant-based alternative. Tofu absorbs flavors well and adds a satisfying bite without losing the dish's essence.
Chicken Option: Use bite-sized chicken pieces instead of shrimp. This twist gives a totally different flavor profile while keeping it easy and fulfilling. Just cook until golden brown for that lovely crunch!
Grain Change: Substitute farro with quinoa or brown rice. Both options bring a unique texture and nutty flavor, making your meal not just different but exciting. Quinoa's fluffy nature pairs beautifully with the slaw!
Extra Crunch: Add sliced almonds or peanuts to the slaw for an extra layer of crunch. Their nutty flavor complements the fresh cabbage nicely and adds an unexpected twist. Just toss them in right before serving!
Heat Variations: If you like it spicy, mix in some chopped jalapeños or add extra gochujang to the mayo. Adjust the spice levels to your preference for an enjoyable kick without overwhelming flavors.
Cabbage Alternatives: Feel free to use shredded carrots or broccoli slaw in place of cabbage. Either adds a pleasing crunch and bright color to your dish. It’s a great way to incorporate additional nutrients!
Cilantro Garnish: Top your assembled dish with fresh cilantro or parsley for a burst of flavor and color. The freshness pairs wonderfully with the spice from the mayo and the richness of the shrimp!
Shrimp Ceviche Surprise: For a quick twist, try adding shrimp ceviche instead of frying them. The acidity from the lime offers a fresh take on this meal, and it’s perfect for hot days! Serve cold for a refreshing option.

These delightful variations not only enhance the flavor but also keep your meals exciting! Looking for side options? Consider serving alongside some Smoky Sweet Corn or why not try a light pasta dish like Tagliatelle Asparagus Peas? Enjoy your cooking adventure!

Make Ahead Options

These Crispy Pan-Fried Shrimp with Cabbage Slaw and Gochujang Mayo are perfect for meal prep! You can prepare the cabbage slaw and the gochujang mayo up to 3 days in advance, which streamlines your cooking process on busy weeknights. Simply whisk together the slaw ingredients and store them in an airtight container in the refrigerator to keep them fresh and crunchy (massaging the cabbage just before serving preserves its texture). The gochujang mayo can be mixed and refrigerated as well, enhancing the flavors. When you’re ready to enjoy, just fry the shrimp fresh for that perfect crispy finish—this way, you'll have restaurant-quality results with minimal effort!

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

How do I select the best shrimp for this recipe?
Absolutely! When choosing shrimp, look for large, peeled, and deveined shrimp that are firm and opaque. Fresh shrimp should have a mild, briny smell and be free from dark spots or signs of freezer burn. If you can, buy wild-caught shrimp for the best flavor.

How should I store leftover crispy shrimp?
To store your leftover crispy shrimp, place them in an airtight container in the refrigerator for up to 2 days. To maintain their crunchiness, avoid stacking them directly over one another. Just remember, the fresher they are, the tastier they will be!

Can I freeze crispy pan-fried shrimp?
Certainly! To freeze your crispy shrimp, first spread them out in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag, where they can be stored for up to 2 months. When ready to enjoy, reheat them in a hot skillet to regain that crispy texture.

What if my gochujang mayo is too spicy?
Very good question! If your gochujang mayo turns out spicier than you like, you can soften the heat by mixing in more Kewpie mayonnaise or a splash of coconut cream. Alternatively, adding a bit more honey can help balance the spice, but be careful to mix gradually and taste as you go.

Can I prepare components of this recipe in advance?
Yes, indeed! You can prepare the gochujang mayo, cabbage slaw, and even cook the farro up to 3 days in advance. Store each component in separate airtight containers in the refrigerator. When you're ready to serve, simply assemble everything for a delicious and quick meal!

Is this recipe suitable for anyone with allergies?
It's great that you're asking! This recipe contains seafood, eggs (from mayo), and potentially gluten (from farro). If you're making it for someone with allergies, consider substituting shrimp with firm tofu or chicken, using gluten-free grains, and opting for vegan mayo to ensure it’s suitable. Always check ingredient labels to be sure!