Sauce
2 to 2 1/2 tablespoons gochujang paste
2 tablespoons brown sugar
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
2 garlic cloves, minced
1 1/2 tablespoons cornstarch
3/4 cup water
Remaining Ingredients
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup cornstarch
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 cup vegetable oil
2 green onions, sliced
In a mixing bowl, whisk together all sauce ingredients. Set aside.
In a second mixing bowl, toss shrimp with cornstarch, garlic powder, and pepper until coated well.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp in a single layer. Cook until golden on bottom and then flip over.
When they turn opaque, add the sauce and cook for 1 to 2 minutes to thicken.
Sprinkle with green onions and serve.