Korean Garlic Butter Shrimp (Printable)

Juicy shrimp cooked in garlic butter with a spicy Korean chili kick, garnished with scallions and sesame seeds.

# 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)

# How-To:

01 - Pat the shrimp dry with paper towels and set aside.
02 - In a large skillet over medium heat, melt the unsalted butter.
03 - Add minced garlic 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 meld flavors.
05 - Place shrimp in a single layer in the skillet; cook 2–3 minutes per side until opaque and pink.
06 - Toss shrimp to evenly coat with sauce; remove skillet from heat.
07 - Transfer shrimp to platter; sprinkle with scallions and toasted sesame seeds; serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Eighteen minutes from start to finish, but it tastes like you've been tending a Korean restaurant all afternoon.
  • The sauce clings to every shrimp in this glossy, buttery coat that makes eating feel like a small indulgence.
  • It's naturally gluten-free and works beautifully whether you're feeding yourself alone or a table full of hungry friends.
02 -
  • Overcooked shrimp becomes rubbery and sad; err on the side of slightly underdone because they'll finish cooking from the pan's heat.
  • Cold shrimp straight from the fridge will bring down the pan temperature dangerously, so let them sit on the counter for five minutes first.
  • Gochugaru varies wildly in heat level depending on the brand, so taste the sauce before adding the shrimp and adjust if you're sensitive to spice.
03 -
  • Buy shrimp the day you plan to cook them, or thaw frozen shrimp in the fridge overnight—never under running water, which makes them waterlogged.
  • Have all your ingredients prepped and within arm's reach before you start cooking; shrimp cooks so quickly that there's no time to chop garlic once the pan is hot.
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