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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

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) seafood
• 🧂 4 g fine salt (3/4 tsp)
• 🌶️ 25 g gochujang (2 tbsp)
• 🍯 15 ml honey (1 tbsp)
• 🥢 30 ml soy sauce (2 tbsp) glutensoy
• 🍚 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) dairy
• 🫒 15 ml neutral oil (1 tbsp)
• 🍋 1 lemon, halved
• 🌿 10 g scallions, thin sliced (1/4 cup)
• 🌾 8 g toasted sesame seeds (1 tbsp) sesame
• 🌶️ 2 g gochugaru, optional (1/2 tsp)

Preparation

• 1 Dry and season Pat shrimp very dry with paper towels. Season with salt and set aside 5 min. 🧂
• 2 Mix the glaze Whisk gochujang, honey, soy sauce, rice vinegar, garlic, and ginger until smooth, 30 sec. 🌶️
• 3 Char the lemon 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. 🍋
• 4 Sear shrimp 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. 🍤
• 5 Build the sauce 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. 🧈
• 6 Finish and coat 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. 🌿
• 7 Serve clean Plate on a black plate, spoon extra sauce over the top, dust with optional gochugaru, serve with rice or crisp greens. 🍚

Timing details

Nutrition

Estimated values per serving.

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