Korean Garlic Butter Shrimp (Print)

Succulent shrimp cooked in garlic butter and Korean chili flakes deliver a spicy, rich 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 necessary)
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 the shrimp in a single layer. Cook 2–3 minutes per side until pink and opaque.
06 - Toss shrimp to coat well in sauce then remove from heat.
07 - Transfer to a serving platter and sprinkle with scallions and toasted sesame seeds. Serve immediately with lemon wedges if desired.

# Expert Advice:

01 -
  • Ready in under 20 minutes but tastes like you spent hours perfecting it.
  • The sauce clings to every shrimp, creating pockets of garlic butter heaven with just enough heat to keep you coming back.
  • Works as a fancy appetizer for guests or an honest weeknight dinner when you need something bold and real.
02 -
  • Shrimp cooks fast, and the line between tender and rubbery is literally 30 seconds—watch them closely and don't trust a timer blindly.
  • Starting with dry shrimp isn't just technique; it's the only way to get the golden exterior that makes this dish feel special.
03 -
  • Room-temperature shrimp cooks more evenly than cold shrimp straight from the fridge—pull them out 10 minutes early and you'll notice the difference.
  • Double the sauce if you're planning to serve this over rice or noodles; there's no such thing as too much garlic butter.
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