Korean-Style Shrimp and Spinach Stir-Fry

Chef Brainy
What Started it all:
Shrimp, Spinach, baking powder, frying pan

A Delightful Combination of Flavors and Textures


  • 1 pound large shrimp, peeled and deveined
  • 2 cups fresh spinach leaves
  • 2 teaspoons baking powder
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 tablespoon Gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (optional)


  1. Heat the vegetable oil in a large frying pan over medium-high heat.
  2. Add the garlic and cook for 1 minute, until fragrant.
  3. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
  4. Add the spinach leaves and cook until wilted, about 1-2 minutes.
  5. In a small bowl, whisk together the baking powder, Gochujang, soy sauce, rice vinegar, and sesame oil.
  6. Pour the sauce over the shrimp and spinach mixture, and stir-fry for an additional 1-2 minutes.
  7. Season with salt, pepper, and red pepper flakes (if using).
  8. Serve immediately, garnished with toasted sesame seeds and chopped green onions (optional).

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