Succulent shrimp glazed in garlicky butter and Korean chili flakes, delivering bold, vibrant flavors.
# Ingredient List:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Sauce
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 preferred)
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 Steps:
01 - Pat the shrimp dry with paper towels and set aside.
02 - In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute, stirring constantly until fragrant without browning.
03 - Incorporate gochugaru, soy sauce, honey, and sesame oil into the skillet. Cook for an additional 30 seconds to combine flavors.
04 - Arrange shrimp in a single layer in the skillet. Cook 2 to 3 minutes per side until they turn pink and opaque.
05 - Toss the shrimp thoroughly to coat in the sauce. Remove from heat.
06 - Transfer shrimp to a serving dish. Sprinkle with chopped scallions and toasted sesame seeds. Serve immediately with optional lemon wedges.
