Korean Garlic Butter Shrimp (Printable)

Juicy shrimp simmered in rich garlic butter and Korean chili flakes for a bold, spicy flavor.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Sauce

02 - 3 tbsp unsalted butter
03 - 4 cloves garlic, minced
04 - 1 tbsp Korean chili flakes (gochugaru)
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)

# How To Make It:

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 Korean chili flakes, soy sauce, honey, and sesame oil. Cook for 30 seconds.
05 - Arrange the shrimp in a single layer in the skillet. Cook for 2–3 minutes per side until pink and opaque.
06 - Toss the shrimp to coat evenly in the sauce. Remove from heat.
07 - Transfer shrimp to a serving platter and sprinkle with chopped scallions and toasted sesame seeds. Serve immediately with lemon wedges if desired.

# Helpful Tips:

01 -
  • Ready in under twenty minutes with minimal dishes to wash afterward.
  • That savory-spicy-buttery combination tastes expensive but costs practically nothing.
  • It works equally well as a fancy appetizer or a quick weeknight dinner over rice.
02 -
  • Do not overcook the shrimp—they go from tender to rubbery in seconds, and there's no salvaging that texture.
  • Gochugaru adds heat but also a fruity complexity that generic red pepper flakes cannot match, so it's worth seeking out.
03 -
  • Let your skillet get properly hot before adding shrimp so they sear instead of release all their liquid at once.
  • Keep a lemon or lime wedge nearby—that bright citrus is what makes people ask for the recipe instead of just complimenting the food.
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