Today, let’s make Garlic Butter Shrimp with a bold Korean twist. Claire has been asking for garlic butter shrimp literally every single day lately. But eating the exact same dish over and over can get a little boring, right? So I decided to take it to the next level with a spicy gochujang kick. Sounds complicated? Don’t worry about it. It’s still incredibly simple and comes together in just 15 minutes.
Gochujang Garlic Butter Shrimp (3-4 servings)
Ingredients:
- 5 cloves garlic
- 2-3 green onions, divided
- 1 tbsp neutral-tasting oil
- 1 lb (450g) peeled and deveined shrimp
- Small pinch of kosher salt
- 3 tbsp (42g) unsalted butter
- 4 cups cooked white rice, 1 cup (210g) for each serving
- Lemon wedges, to serve
- Toasted sesame seeds (optional)
- Sliced mild red chili pepper (optional)
- Cucumber or salad greens, to serve
Sauce:
- 2 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp chicken bouillon powder
- 1/2 tbsp sugar
- 1 tbsp honey
- 1 tbsp lemon juice
- 2 tbsp mirin
- 1/2 tbsp toasted sesame oil
- Black pepper, to taste
- 1/4 cup (60ml) water
- 1/2 tbsp cornstarch
Instructions:
PREP INGREDIENTS
1. Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.
2. Make the sauce: In a small container, combine all the sauce ingredients and mix well. Set aside. (If you prefer less heat, reduce or omit the Korean chili pepper flakes.)
MAKE GOCHUJANG GARLIC SHRIMP
1. In a large wok (or pan), heat the oil over high heat. Once hot, arrange the peeled and deveined shrimp in a single layer. Lightly sprinkle with a small pinch of salt and sear for 1 minute or until the bottom turns golden brown.
2. Flip and sear the other side for another 1 minute or until golden brown. (If the pan is crowded, do this in batches to prevent steaming.) Remove from the wok and set aside.
3. In the same wok, add 3 tablespoons of unsalted butter. Using a spatula, scrape up the browned bits from the bottom of the pan.
4. Reduce the heat to medium-high. Add the garlic and white parts of the green onions. Sauté for 1 minute or until the garlic begins to turn lightly brown. (Be careful not to burn the garlic.)
5. Give the sauce a quick stir and pour it into the wok. Stir everything together for 30 seconds or until the sauce thickens. Add the shrimp back into the wok and toss until nicely coated.
6. To serve, divide the rice into serving bowls. Top with the gochujang garlic butter shrimp, lemon wedges, green onions, sesame seeds (if using), and red chili peppers (if using). Serve with fresh greens on the side. Enjoy!
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
Ingredients
5 cloves garlic
2-3 green onions, divided
1 tbsp neutral-tasting oil
1 lb (450g) peeled and deveined shrimp
Small pinch of kosher salt
3 tbsp (42g) unsalted butter
4 cups cooked white rice, 1 cup (210g) for each serving
Lemon wedges, to serve
Toasted sesame seeds (optional)
Sliced mild red chili pepper (optional)
Cucumber or salad greens, to serve
- Sauce:
1/2 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp chicken bouillon powder
1/2 tbsp sugar
1 tbsp honey
1 tbsp lemon juice
2 tbsp mirin
1/2 tbsp toasted sesame oil
Black pepper, to taste
1/4 cup (60ml) water
1/2 tbsp cornstarch
Directions
- Prep Ingredients
- Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.
- Make the sauce: In a small container, combine all the sauce ingredients and mix well. Set aside. (If you prefer less heat, reduce or omit the Korean chili pepper flakes.)
- Make Gochujang Garlic Shrimp
- In a large wok (or pan), heat the oil over high heat. Once hot, arrange the peeled and deveined shrimp in a single layer. Lightly sprinkle with a small pinch of salt and sear for 1 minute or until the bottom turns golden brown.
- Flip and sear the other side for another 1 minute or until golden brown. (If the pan is crowded, do this in batches to prevent steaming.) Remove from the wok and set aside.
- In the same wok, add 3 tablespoons of unsalted butter. Using a spatula, scrape up the browned bits from the bottom of the pan.
- Reduce the heat to medium-high. Add the garlic and white parts of the green onions. Sauté for 1 minute or until the garlic begins to turn lightly brown. (Be careful not to burn the garlic.)
- Give the sauce a quick stir and pour it into the wok. Stir everything together for 30 seconds or until the sauce thickens. Add the shrimp back into the wok and toss until nicely coated.
- To serve, divide the rice into serving bowls. Top with the gochujang garlic butter shrimp, lemon wedges, green onions, sesame seeds (if using), and red chili peppers (if using). Serve with fresh greens on the side. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
