Korean Garlic Butter Shrimp (Print Version)

Succulent shrimp sautéed in garlic butter and Korean chili flakes with a savory, spicy flavor.

# Components:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Sauce

02 - 3 tbsp unsalted butter
03 - 4 cloves garlic, minced
04 - 1 tbsp gochugaru (Korean chili flakes)
05 - 1 tbsp soy sauce (gluten-free if needed)
06 - 1 tbsp honey
07 - 1 tsp sesame oil

→ Garnish

08 - 2 tbsp chopped scallions
09 - 1 tsp toasted sesame seeds
10 - Lemon wedges, for serving (optional)

# Directions:

01 - Pat the shrimp dry with paper towels and set aside.
02 - In a large skillet over medium heat, melt the butter.
03 - Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
04 - Stir in gochugaru, soy sauce, honey, and sesame oil; cook for 30 seconds.
05 - Add shrimp in a single layer, cooking 2 to 3 minutes per side until pink and opaque.
06 - Toss shrimp to coat well with sauce and remove from heat.
07 - Transfer to a platter; sprinkle with scallions and toasted sesame seeds. Serve immediately with lemon wedges if desired.

# Expert Advice:

01 -
  • Ready in 18 minutes but tastes like you spent an hour in the kitchen.
  • The sauce is pure umami with just enough heat to keep things interesting without overwhelming your palate.
  • Works equally well as a dinner starter, a quick weeknight main, or even something fancy enough to impress guests.
02 -
  • Overcooked shrimp becomes rubbery and no sauce in the world will fix that, so watch them like a hawk and pull them the moment they turn fully pink.
  • The butter burns easily at high heat, which is why medium temperature isn't lazy cooking, it's the whole point.
03 -
  • Buy shrimp that are genuinely frozen or freshly caught the same day because the quality difference shows up immediately in the pan.
  • Toast your own sesame seeds in a dry pan for 2 minutes right before serving so they taste nutty instead of flat.
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