Korean Garlic Butter Shrimp

# What You'll Need:

→ 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 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)

# Directions:

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

02 - In a large skillet over medium heat, melt the butter. Add minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.

03 - Stir in gochugaru, soy sauce, honey, and sesame oil. Cook for 30 seconds to combine flavors.

04 - Add shrimp to the skillet in a single layer. Cook for 2 to 3 minutes on each side until shrimp turns pink and opaque.

05 - Toss shrimp to coat thoroughly in the sauce and remove from heat.

06 - Transfer shrimp to a serving platter. Sprinkle with chopped scallions and toasted sesame seeds. Serve immediately with lemon wedges if desired.

# Expert Advice:

01 -

It comes together in less than twenty minutes, which means you can have something impressive on the table even when you're tired.
The gochugaru gives it a warm, smoky heat that doesn't overwhelm, just wakes everything up.
The sauce clings to the shrimp in a way that makes every bite feel indulgent without being heavy.

02 -

Don't skip drying the shrimp, or they'll steam instead of sear and you'll lose that caramelized edge.
Watch the garlic closely because it can go from fragrant to burnt in seconds, and burnt garlic will ruin the whole sauce.
Pull the shrimp off the heat as soon as they're opaque, because they keep cooking even after you turn off the burner.

03 -