Korean garlic butter shrimp (Printable)

Shrimp cooked in garlic butter with Korean chili for a bold, spicy, and savory dish.

# 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 without browning.
04 - Stir in gochugaru, soy sauce, honey, and sesame oil; cook for 30 seconds to blend flavors.
05 - Arrange shrimp in a single layer in the skillet and cook 2 to 3 minutes per side until pink and opaque.
06 - Toss shrimp in the sauce to coat evenly and remove from heat.
07 - Transfer shrimp to a serving dish, sprinkle with scallions and toasted sesame seeds; serve immediately with lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes like something from a restaurant but comes together faster than ordering takeout.
  • The balance of buttery richness, garlic punch, and gentle heat makes every bite feel indulgent without being heavy.
  • You can serve it alone, over rice, or tossed with noodles, and it works every single time.
02 -
  • Do not crowd the pan, if your skillet isn't big enough, cook the shrimp in two batches or they'll steam and turn rubbery instead of getting that perfect sear.
  • Watch the garlic like a hawk, it goes from fragrant to burnt in seconds, and burnt garlic will ruin the whole dish with a bitter taste.
  • Pull the shrimp off the heat as soon as they turn opaque, they keep cooking in the residual heat and overcooked shrimp get tough and chewy.
03 -
  • Use the biggest shrimp you can afford, they stay juicier and are easier to flip without falling apart.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, it makes them smell incredible and taste nuttier.
  • If you want the sauce thicker, let it simmer for an extra 20 seconds before adding the shrimp, it'll cling to them like glaze.
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