Korean Garlic Butter Shrimp (Printable version)

Tender shrimp cooked in garlic butter and Korean chili flakes, delivering rich, spicy flavors.

# 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 unsalted butter.
03 - Add the 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 blend flavors.
05 - Place shrimp in the skillet in a single layer and cook for 2 to 3 minutes per side until pink and opaque.
06 - Toss the shrimp gently to coat well with the sauce, then remove from heat.
07 - Transfer shrimp to a serving plate; sprinkle with chopped scallions and toasted sesame seeds. Serve immediately with lemon wedges if desired.

# Expert Advice:

01 -
  • Shrimp go from raw to restaurant-quality in under 10 minutes, making this feel far more complicated than it actually is.
  • The spicy-sweet-savory balance hits every craving at once—bold enough to feel intentional, but simple enough that you won't stress.
  • It works as an appetizer, a quick main, or the thing you toss over rice when you have leftover shrimp in the fridge.
02 -
  • Overcooked shrimp turns into rubber—the moment they're pink and opaque, they're done; it takes about 5 minutes total from raw to perfect.
  • Minced garlic burns fast and tastes acrid if it darkens, so keep that heat at medium and don't walk away; listen for when it smells sharp and fragrant, then move on.
  • Dry shrimp make all the difference between steamed and seared; this is the one step where patience actually pays off.
03 -
  • Buy pre-peeled, pre-deveined shrimp if you can—it's not cheating, it's efficiency, and it cuts your prep time to almost nothing.
  • Don't crowd the pan when you add the shrimp; a single layer means every piece gets seared instead of steamed, and that's where the real flavor comes from.
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