Korean garlic butter shrimp (Printable Version)

Succulent shrimp sautéed in a rich garlic butter sauce with Korean chili flakes.

# What You 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 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)

# Steps:

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

# Expert Advice:

01 -
  • Ready in under 20 minutes with minimal prep, yet tastes like you've been cooking all day.
  • The sauce clings to every shrimp in this silky, spicy-sweet way that makes you want to mop it up with bread.
  • Works equally well as a fancy appetizer or a quick weeknight dinner over rice.
02 -
  • Overcooking shrimp by even one minute turns them from tender and sweet to tough and sad—set a timer and don't rely on memory.
  • The sauce will thicken slightly as it cools, so serve immediately while it's loose and luxurious.
  • Pat the shrimp completely dry or the butter won't sear them properly and the sauce won't cling.
03 -
  • Buy the largest shrimp you can find—they're harder to overcook and look more impressive on the plate.
  • Toast the sesame seeds yourself in a dry pan for 2 minutes right before serving; it doubles their flavor compared to pre-toasted seeds.
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