Korean Garlic Butter Shrimp

# The Ingredients You'll Need:

01 - 1 lb large shrimp, peeled and deveined

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

08 - 2 tbsp chopped scallions

09 - 1 tsp toasted sesame seeds

10 - Lemon wedges, for serving (optional)

01 - Pat shrimp dry with paper towels and set aside.

02 - In a large skillet over medium heat, melt the butter.

03 - Add minced garlic and cook for 1 minute, stirring constantly, until fragrant without browning.

04 - Stir in gochugaru, soy sauce, honey, and sesame oil; cook for 30 seconds to combine flavors.

05 - Arrange shrimp in a single layer in the skillet; cook 2–3 minutes per side until pink and opaque.

06 - Toss shrimp in the sauce until evenly coated; remove skillet from heat.

07 - Transfer shrimp to a serving platter; sprinkle with scallions and toasted sesame seeds. Serve immediately with optional lemon wedges.

01 -

The whole thing cooks faster than you can set the table, leaving you more time to enjoy rather than stress.
That buttery garlic sauce is addictive enough to make you scrape the pan when no one's looking.
It works as an elegant appetizer for company or a quick protein-forward dinner over rice.

02 -

Overcooked shrimp turns into rubber within seconds, and you can't fix it, so the moment they're opaque, you're done—trust the timeline and your own eyes more than you trust recipes.
If your sauce seems too thin, don't panic; it's supposed to be silky and coat the shrimp rather than pool at the bottom like a soup.

03 -

Buy shrimp that are already peeled and deveined if they're available; the prep time savings means you're actually going to make this on a busy weeknight.
If gochugaru is hard to find, Korean markets online will ship it to you within days, and having it in your pantry opens doors to other dishes you didn't know you were craving.