Korean garlic butter shrimp (Print Version)

Succulent shrimp cooked in garlic butter and Korean chili flakes for a spicy, flavorful dish.

# What You'll Need:

→ 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 optional)
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)

# How to Make It:

01 - Pat shrimp dry with paper towels and set aside.
02 - In a large skillet over medium heat, melt the butter.
03 - Add 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 - Arrange shrimp in a single layer in the skillet and cook 2 to 3 minutes per side until pink and opaque.
06 - Toss shrimp in sauce to coat evenly and remove from heat.
07 - Transfer shrimp to a serving platter. Sprinkle with scallions and toasted sesame seeds. Serve immediately with lemon wedges if desired.

# Additional Tips::

01 -
  • Ready in under twenty minutes, which means weeknight dinner or last-minute entertaining without the stress.
  • The garlic butter base is rich enough to feel special, but the gochugaru keeps it from being heavy.
  • Shrimp cooks so fast you actually get to enjoy the cooking process instead of standing there wondering if something's burning.
02 -
  • Overcooked shrimp becomes rubbery in seconds—the moment they turn fully pink and opaque, they're done; there's no grace period here.
  • The butter will break if you leave it on the heat too long after adding the shrimp, so remove it from the stove as soon as everything is coated and beautiful.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on—it transforms them from background player to something memorable.
  • If you're cooking for a crowd, do this in batches instead of crowding the pan; you'll get better color and texture, and the sauce will taste brighter.
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