Korean Garlic Butter Shrimp (Printable version)

Shrimp cooked in rich garlic butter and Korean chili flakes for bold, flavorful enjoyment.

# 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 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 the gochugaru, soy sauce, honey, and sesame oil. Cook for 30 seconds.
05 - Add the shrimp to the skillet in a single layer and cook for 2 to 3 minutes per side until pink and opaque.
06 - Toss the shrimp to coat well in the sauce and remove from heat.
07 - Transfer to a serving platter. Sprinkle with chopped scallions and toasted sesame seeds. Serve immediately with lemon wedges if desired.

# Expert Advice:

01 -
  • Ready in under 20 minutes but tastes like you've been cooking all evening.
  • The garlic butter and Korean heat create this addictive sauce you'll want to dip bread into or pour over rice.
  • Shrimp are so forgiving that even if you slightly overcook them, they're still tender enough to love.
02 -
  • Overcooking shrimp by even 60 seconds turns them rubbery and defeats the whole point of this quick, delicate dish.
  • Drying your shrimp thoroughly is the non-negotiable step that separates a restaurant-quality sear from a disappointing steam.
  • The garlic burns quickly in butter, so keep your heat at medium and your attention sharp during that first minute.
03 -
  • Buy shrimp from the seafood counter and ask them to peel and devein while you wait—it saves 5 minutes and they're actually experts at it.
  • Have a small bowl of water nearby while cooking to quickly rinse your spoon between stirring—it keeps flavors from muddying together.
  • Leftover shrimp keep for two days refrigerated, and they're incredible tossed cold into a salad or atop avocado toast for lunch.
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