Korean Garlic Butter Shrimp (Printable View)

Succulent shrimp sautéed in a garlicky butter sauce with a spicy Korean chili twist.

# 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 (use 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 Make It:

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 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 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, then 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 Tips:

01 -
  • It comes together faster than you can set the table, but tastes like you spent an hour in the kitchen.
  • The gochugaru gives you that spicy warmth without overpowering the delicate sweetness of the shrimp.
  • It works beautifully as a fancy appetizer or poured over rice for a weeknight dinner that feels special.
02 -
  • Overcrowded pans make shrimp steam instead of sear, so give them space and don't crowd it unless you're doubling this for a crowd and willing to work in batches.
  • Once shrimp turn opaque all the way through, they're done. Keep cooking them and they'll turn into little rubber balls, so watch them carefully.
  • The sauce will look thin in the pan, but it'll coat the shrimp beautifully and that's exactly what you want.
03 -
  • Have everything prepped and ready before you start cooking because once the pan is hot, it all happens very fast and you won't have time to mince garlic.
  • Buy shrimp the day you're cooking them if you can, or keep them in the coldest part of your freezer because they make a difference in texture when they're fresh.
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