Korean garlic butter shrimp (Printable)

Succulent shrimp tossed in a rich garlic butter sauce with Korean chili flakes and savory accents.

# 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, optional

# How-To Steps:

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 but not browned.
04 - Stir in gochugaru, soy sauce, honey, and sesame oil. Cook for 30 seconds, blending flavors.
05 - Place shrimp in the skillet in a single layer. Cook 2 to 3 minutes per side until pink and opaque.
06 - Toss shrimp to coat evenly in sauce, then remove skillet from heat.
07 - Transfer shrimp to 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, yet tastes like you spent actual time on it.
  • The shrimp stays tender and juicy because there's enough butter sauce to protect them from overcooking.
  • That gochugaru gives you a warmth and depth that feels Korean-inspired without being intimidating to make.
02 -
  • Overcooking shrimp is the most common mistake, and it happens in seconds—they go from tender to tough before you realize it, so watch them closely and pull the pan off heat the moment they turn opaque.
  • Patting the shrimp dry isn't optional if you want that beautiful gloss instead of a steamed texture; moisture and heat are enemies when you're trying to sear.
  • The sauce thickness depends on how much you cook it, so if you like it saucier, use slightly less heat and finish it off-flame to keep the shrimp tender.
03 -
  • If you can't find gochugaru, you can use a combination of paprika and cayenne, but the flavor won't be exactly the same—gochugaru has a slightly sweet, fermented quality that regular chili flakes don't.
  • Make sure your skillet is large enough that the shrimp have room to sit in a single layer; cramping them causes them to steam rather than sear, and steaming defeats the purpose of cooking them this way.
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