Save There's something about the smell of butter and garlic hitting a hot pan that makes you stop whatever you're doing. I was testing this Korean garlic butter shrimp on a random Tuesday night, and my partner came into the kitchen asking what smelled so good before I'd even finished cooking. Twenty minutes later, we were polishing off the whole batch with crusty bread, and I realized I'd stumbled onto something dangerously easy to make and impossible to resist.
I made this for my sister's book club night, and it became the thing everyone kept circling back to instead of the dessert I'd stressed over for days. She asked for the recipe before anyone had even sat down to eat, which told me everything I needed to know about its power.
Ingredients
- Large shrimp (500 g): Size matters here because these cook so fast you need something substantial enough not to disappear. Pat them completely dry or they'll steam instead of sear.
- Unsalted butter (3 tbsp): The foundation of everything delicious happening in that pan. Salted butter will throw off your seasoning balance.
- Garlic (4 cloves, minced): Fresh minced garlic transforms once it hits hot butter, and this amount hits that sweet spot between fragrant and not burnt.
- Gochugaru (1 tbsp): Korean chili flakes bring a color and warmth that regular red pepper flakes can't replicate, though you can swap if that's what you have.
- Soy sauce (1 tbsp): The salt and depth that pulls everything together, so use the good stuff if you can.
- Honey (1 tbsp): A small touch of sweetness that makes the heat less aggressive and rounds out the sauce beautifully.
- Sesame oil (1 tsp): Just enough to add that toasty, nutty note without overpowering the dish.
- Scallions (2 tbsp, chopped): Fresh scallions right at the end add brightness and cut through the richness like a tiny wake-up call.
- Toasted sesame seeds (1 tsp): The finishing touch that gives you texture and looks intentional.
Instructions
- Start with dry shrimp:
- Moisture is the enemy of a good sear, so pat those shrimp down with paper towels until they look almost dull. This step takes thirty seconds and changes everything.
- Melt the butter gently:
- Medium heat is your friend here because you want the garlic to cook in that fat without browning. Watch it foam and smell it wake up.
- Toast the garlic:
- One minute of constant stirring is all you need. You're looking for fragrant and slightly golden, not brown and bitter.
- Build your sauce base:
- Add the gochugaru, soy sauce, honey, and sesame oil all at once and let them cook together for just 30 seconds. This quick bloom makes them bind into one cohesive flavor.
- Sear the shrimp:
- Single layer in the pan means each shrimp gets contact with the heat. Two to three minutes per side until they're pink and opaque, and that's it, you're done.
- Coat and finish:
- One good toss makes sure every shrimp gets bathed in sauce. Remove from heat immediately so nothing overcooks.
- Plate and garnish:
- Scallions and sesame seeds go on while everything is still warm, so they sit on top rather than sinking in. Serve right away with lemon wedges on the side.
Save The first time I made this, my kid actually tried shrimp for the first time and asked for seconds, which felt like winning a small parenting lottery. It's become a regular rotation in our house because it's fancy enough to feel special but easy enough that we don't stress about weeknight execution.
Serving This Dish Right
Shrimp and sauce are best eaten immediately, so get everything plated and onto the table while the heat is still there. If you're making this as an appetizer, small bowls work perfectly and people can grab shrimp with toothpicks. As a main, serve it over jasmine rice, cold noodles, or with crusty bread for soaking up every drop of that sauce.
Why This Works as Both Casual and Fancy
The magic is in the simplicity, which means it's foolproof enough for a Tuesday night when you're exhausted but also elegant enough that you'd serve it to people you're trying to impress. Nothing here is fussy or requires techniques you haven't already got in your kitchen. It's just good technique applied to good ingredients, and the results feel like you put in way more effort than you actually did.
Ways to Customize Without Losing the Soul
Once you understand how this works, you can nudge it in different directions depending on what you have or what you're hungry for. The base of butter and garlic is non-negotiable, but everything else has room for interpretation and experimentation.
- Add more gochugaru if you like heat that announces itself, or back off if you're cooking for people with milder palates.
- Swap honey for brown sugar or even a tiny pinch of white sugar if that's what you have on hand.
- Toss in some sliced mushrooms or snap peas in the last minute if you want vegetables without complicating the technique.
Save This dish lives in that sweet spot where effort and reward feel perfectly matched. Make it once and you'll be making it again.
Recipe FAQ
- → What type of shrimp works best for this dish?
Large shrimp peeled and deveined are ideal to ensure even cooking and a tender texture.
- → Can I adjust the spice level?
Yes, increase or decrease the amount of Korean chili flakes to taste, or add red pepper flakes for extra heat.
- → What sides complement this dish well?
Steamed rice, noodles, or crisp green vegetables make excellent accompaniments to balance the bold flavors.
- → How do I prevent garlic from burning during cooking?
Cook the minced garlic on medium heat briefly until fragrant, stirring constantly to avoid browning.
- → Is it possible to make this dish dairy-free?
Yes, substitute unsalted butter with a dairy-free margarine or oil for a lactose-free version.