Korean Garlic Butter Shrimp (Printer View)

Succulent shrimp cooked in a rich garlic butter sauce accented with Korean chili flakes and scallions.

# Components:

→ 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 (optional)

# Method steps:

01 - Pat shrimp dry with paper towels and set aside.
02 - Heat a large skillet over medium heat and melt butter.
03 - Add minced garlic to the skillet and cook, stirring constantly for 1 minute until fragrant but not browned.
04 - Stir in gochugaru, soy sauce, honey, and sesame oil; cook for 30 seconds to meld flavors.
05 - Add shrimp in a single layer and cook 2–3 minutes per side until pink and opaque.
06 - Toss shrimp thoroughly to coat in sauce and remove from heat.
07 - Transfer to serving dish, sprinkle with scallions and toasted sesame seeds; serve immediately with lemon wedges if desired.

# Expert Advice:

01 -
  • It's ready in under 20 minutes, which means you can pull together something restaurant-quality on a weeknight without the stress.
  • The butter and gochugaru create this addictive sauce that you'll find yourself scraping off the plate long after the shrimp is gone.
  • It's naturally gluten-free and works beautifully whether you're cooking for one or feeding four hungry people.
02 -
  • Don't walk away from the pan once the shrimp goes in—they cook fast and the difference between perfectly opaque and rubbery is honestly just 30 seconds.
  • The gochugaru will bloom in the hot butter and release all its flavor, so if you add it when the pan is cold, you'll miss that completely.
03 -
  • If you can't find gochugaru, ask at a Korean market or order it online because nothing else will taste the same—it's worth the effort.
  • Make extra sauce by increasing the butter and aromatics by 50 percent, because you'll want more than you think for dipping bread or rice.
Return