Gochujang Garlic Butter Shrimp with Charred Lemon 🍤🔥

Description

Juicy shrimp in a glossy gochujang garlic butter sauce with charred lemon and sesame, restaurant level flavor in 15 minutes. 🍋

Hook ✨

If you want a fast seafood dinner that looks premium, this sticky shiny shrimp hits hard with almost no effort. ✨

Ingredients

• 🍤 500 g shrimp, peeled and deveined (1.1 lb)
• 🧂 4 g fine salt (3/4 tsp)
• 🌶️ 25 g gochujang (2 tbsp)
• 🍯 15 ml honey (1 tbsp)
• 🥢 30 ml soy sauce (2 tbsp)
• 🍚 15 ml rice vinegar (1 tbsp)
• 🧄 15 g garlic, finely grated (1 tbsp)
• 🫚 8 g ginger, finely grated (2 tsp)
• 🧈 40 g unsalted butter (3 tbsp)
• 🫒 15 ml neutral oil (1 tbsp)
• 🍋 1 lemon, halved
• 🌿 10 g scallions, thin sliced (1/4 cup)
• 🌾 8 g toasted sesame seeds (1 tbsp)
• 🌶️ 2 g gochugaru, optional (1/2 tsp)

Preparation

1. 1️⃣ Dry and season
2. Pat shrimp very dry with paper towels. Season with salt and set aside 5 min. 🧂
3. 2️⃣ Mix the glaze
4. Whisk gochujang, honey, soy sauce, rice vinegar, garlic, and ginger until smooth, 30 sec. 🌶️
5. 3️⃣ Char the lemon
6. Heat a 28 cm (11 in) skillet over medium high. Add oil, place lemon halves cut side down, press 60 sec until deeply charred, then remove. 🍋
7. 4️⃣ Sear shrimp
8. In the same skillet keep heat medium high. Add shrimp in one layer and sear 60–90 sec per side until just pink and lightly browned. Remove to a plate. 🍤
9. 5️⃣ Build the sauce
10. Lower heat to medium. Add butter, let it foam 30 sec, then pour in the glaze and simmer 60–90 sec until thick and glossy. 🧈
11. 6️⃣ Finish and coat
12. Return shrimp to the pan and toss 30–45 sec until fully coated and shiny. Add scallions and sesame, then squeeze in half the charred lemon. 🌿
13. 7️⃣ Serve clean
14. Plate on a black plate, spoon extra sauce over the top, dust with optional gochugaru, serve with rice or crisp greens. 🍚

Total Time

🟢 Prep: 10 min
🔥 Cook: 5 min
🧊 Rest: 0 min
✅ Total: 15 min

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