Spicy Korean Garlic Butter Shrimp

Name: Spicy Korean Garlic Butter Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
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

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

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

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

Heat 2 tbsp vegetable oil in a large skillet over high heat.
3

Add 1.5 lbs large shrimp, peeled and deveined and cook for 2 minutes without stirring to get color on one side.
4

Toss the shrimp and cook for another 1-2 minutes until they start to turn pink.
5

Reduce heat to medium and add 4 tbsp butter.
6

Once the butter is melted, add 12 cloves minced garlic and 1 tsp gochugaru (dried chili flakes).
7

Stir constantly for 30 seconds until fragrant.
8

Pour the sauce over the shrimp and toss everything together.
9

Cook for 1-2 minutes until the shrimp are cooked through and the sauce coats them.
10

Season with to taste salt and to taste black pepper to taste.
11

Transfer to a serving plate and garnish with 4 chopped green onions and 2 tsp sesame seeds.
12

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

Questions

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

Yes. The dairy in this entry 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 this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Spicy Korean Garlic Butter Shrimp keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Spicy Korean Garlic Butter Shrimp?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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