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Spicy Korean Garlic Butter Shrimp

Succulent shrimp tossed in a luxurious spicy garlic butter sauce with gochujang and gochugaru - a trending restaurant-quality dish.

20 minEasyServes 4240 cal/serving

AsianDinnerStovetopStandard

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Ingredients

  • 1.5 lbs large shrimp, peeled and deveined
  • 4 tbsp butter
  • 2 tbsp vegetable oil
  • 12 cloves garlic, minced
  • 2 tbsp gochujang (Korean red chili paste)
  • 1 tsp gochugaru (dried chili flakes)
  • 2 tbsp soy sauce
  • 2 tsp honey
  • 2 tsp rice vinegar
  • 1 tsp sesame oil
  • to taste salt
  • to taste black pepper
  • 4 green onions, chopped
  • 2 tsp sesame seeds

Instructions

  1. 1

    In a small bowl, whisk together 2 tbsp gochujang (Korean red chili paste), 2 tbsp soy sauce, 2 tsp honey, 2 tsp rice vinegar, and 1 tsp sesame oil to make the sauce.

  2. 2

    Heat 2 tbsp vegetable oil in a large skillet over high heat.

  3. 3

    Add 1.5 lbs large shrimp, peeled and deveined and cook for 2 minutes without stirring to get color on one side.

  4. 4

    Toss the shrimp and cook for another 1-2 minutes until they start to turn pink.

  5. 5

    Reduce heat to medium and add 4 tbsp butter.

  6. 6

    Once the butter is melted, add 12 cloves minced garlic and 1 tsp gochugaru (dried chili flakes).

  7. 7

    Stir constantly for 30 seconds until fragrant.

  8. 8

    Pour the sauce over the shrimp and toss everything together.

  9. 9

    Cook for 1-2 minutes until the shrimp are cooked through and the sauce coats them.

  10. 10

    Season with to taste salt and to taste black pepper to taste.

  11. 11

    Transfer to a serving plate and garnish with 4 chopped green onions and 2 tsp sesame seeds.

  12. 12

    Serve immediately over steamed rice or with crusty bread to soak up the sauce.

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Questions

What should Spicy Korean Garlic Butter Shrimp look like when it is ready?

Go by the cues in the method rather than the clock. Step 9: cook until the shrimp are cooked through and the sauce coats them.

What can I use instead of gochujang in Spicy Korean Garlic Butter Shrimp?

The entry for Spicy Korean Garlic Butter Shrimp calls for 2 tbsp gochujang (Korean red chili paste). In its place: Mix two parts sriracha or another chili paste with one part white miso and a pinch of sugar. It lands close on heat and body and a little short on fermented depth.

Can I use frozen shrimp instead of shrimp in Spicy Korean Garlic Butter Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Spicy Korean Garlic Butter Shrimp uses 1.5 lbs large shrimp, peeled and deveined.

Is Spicy Korean Garlic Butter Shrimp spicy?

Moderately. The heat in Spicy Korean Garlic Butter Shrimp comes from 2 tbsp gochujang (Korean red chili paste) and 1 tsp gochugaru (dried chili flakes). For a milder plate, start with half the gochujang and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Spicy Korean Garlic Butter Shrimp dairy-free?

Yes. The dairy in Spicy Korean Garlic Butter Shrimp is 4 tbsp butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Spicy Korean Garlic Butter Shrimp gluten-free?

Yes. The gluten in Spicy Korean Garlic Butter Shrimp is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Spicy Korean Garlic Butter Shrimp contain shellfish?

Yes: 1.5 lbs large shrimp, peeled and deveined. The full allergen list for this entry is gluten, dairy, soy, shellfish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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