Korean garlic butter shrimp (Print View)

Juicy shrimp tossed in garlic butter and Korean chili flakes for a bold, flavorful seafood dish.

# Ingredient List:

→ 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 required)
06 - 1 tbsp honey
07 - 1 tsp sesame oil

→ Garnish

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

# Directions:

01 - Pat shrimp dry using paper towels and set aside.
02 - In a large skillet over medium heat, melt unsalted butter.
03 - Add minced garlic and sauté for 1 minute, stirring constantly until fragrant without browning.
04 - Incorporate gochugaru, soy sauce, honey, and sesame oil; cook while stirring for 30 seconds.
05 - Arrange shrimp in a single layer in the skillet; cook 2 to 3 minutes per side until pink and opaque.
06 - Toss shrimp to evenly coat with the sauce; remove skillet from heat.
07 - Transfer shrimp to a serving dish; sprinkle with chopped scallions and toasted sesame seeds.
08 - Serve immediately with lemon wedges on the side, if desired.

# Expert Tips:

01 -
  • Ready in under 20 minutes, so weeknight dinners stop feeling like a negotiation with yourself.
  • The spice builds gradually, never mean, just honest and warming.
  • Shrimp gets buttery and tender without that rubbery disappointment if you catch the timing right.
02 -
  • Overcooked shrimp becomes a lesson in texture that you learn once and never forget; the moment it turns opaque is the moment to stop.
  • Mincing the garlic fine instead of chunky changes everything—big pieces turn bitter and tough, while minced garlic dissolves into the butter like it was always meant to be there.
03 -
  • Have everything prepped before the skillet touches heat; once the butter is hot and the garlic is in, there's no time to hunt for the gochugaru or find a knife.
  • The single layer matters—shrimp piled on top of each other steam instead of sear, and you lose that small golden moment that makes them taste restaurant-quality.
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