Korean Garlic Butter Shrimp (Printable)

Tender shrimp sautéed in garlic butter with a spicy Korean chili twist and savory glaze.

# 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, optional

# How-To Steps:

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

# Expert Suggestions:

01 -
  • Comes together faster than ordering takeout, but tastes like you've been cooking all day.
  • That savory-spicy-sweet balance is genuinely addictive—you'll find yourself making it twice a week.
  • Works as a fancy appetizer or a humble weeknight main, no apologies needed.
02 -
  • Overcrowding the skillet drops the temperature and causes shrimp to steam. Work in batches if needed—patience here pays off in texture.
  • Buy shrimp that still have tails attached; they're easier to handle and look better plated. Deveining is worth the 60 seconds of effort.
03 -
  • If you can't find gochugaru, this won't taste the same—don't substitute. It's worth ordering online or finding a Korean market nearby. The difference is real.
  • Keep a spare lemon or two on hand; a squeeze at the very end transforms the whole dish by cutting through the richness and brightening everything.
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