Korean Garlic Butter Shrimp (Printable Version)

Succulent shrimp cooked in garlic butter with Korean chili for bold, savory flavor and a spicy finish.

# 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 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, for serving (optional)

# How To Make It:

01 - Pat shrimp dry with paper towels and set aside.
02 - Melt butter in a large skillet over medium heat.
03 - Add minced garlic and cook for 1 minute, stirring constantly, until fragrant and lightly softened without browning.
04 - Stir in gochugaru, soy sauce, honey, and sesame oil; cook for 30 seconds to combine flavors.
05 - Place 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; 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 Tips:

01 -
  • It's ready faster than you can steam rice, yet tastes like you spent all afternoon on it.
  • The sauce clings to the shrimp in a way that makes every bite feel indulgent without any cream or complicated techniques.
  • That Korean chili heat builds gently instead of hitting you all at once, which somehow makes you want to keep eating.
02 -
  • Don't let the sauce reduce too much or it'll taste too salty and intense—the cooking happens in seconds here, not minutes.
  • Shrimp cook faster than you think, and overcooked shrimp can't be fixed, so set a timer and check at the 2-minute mark.
03 -
  • Have everything prepped and within arm's reach before you start cooking—this dish moves fast, and there's no time to chop garlic once the pan is hot.
  • Don't skip toasting your own sesame seeds or buying them pre-toasted; raw sesame seeds taste flat and papery by comparison.
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