Sheet-Pan Gochujang Shrimp and Green Beans

  • YIELD: 4 servings
  • TIME: 10 minutes

Sheet-Pan Gochujang Shrimp and Green Beans

Say hello to your broiler, that super-intense direct heat source in your oven that, like a grill, crisps food fast. (It’s either in the top of your oven or in the pull-out drawer below.) While it heats, toss shrimp and green beans in a fiery sauce of gochujang (a Korean fermented chile paste), soy sauce and honey, then broil for mere minutes. Just five minutes! The shrimp and green beans emerge with blistered outsides and snappy insides, reminiscent of Sichuan dry-fried green beans, while the sauce and the caramelized char make quick work of building deep, addictive flavors. Serve with rice, noodles or lettuce leaves.


  • 2 tablespoons plus 2 teaspoons gochujang
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon soy sauce
  • 2 teaspoons honey
  • 1 pound large shrimp, peeled and deveined
  • 1 pound green beans, trimmed


  1. Place an oven rack as close to the broiler as possible. (If your broiler is in a drawer below the oven, skip this step.) Heat broiler for at least 5 minutes.
  2. Meanwhile, in a large bowl, whisk together the gochujang, olive oil, soy sauce and honey until smooth and emulsified. Add the shrimp and green beans and stir to coat.
  3. On a foil-lined baking sheet, spread the shrimp and string beans evenly in a single layer, leaving behind any excess marinade. Broil until the beans are charred in spots and the shrimp is cooked through, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes so all the food gets exposure under the heat source.)


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