korean BBQ shrimp
Korean BBQ shrimp are buttery, spicy and absolutely decadent. Serve with lots of crusty bread to sop up the sauce.
Servings: 4
Ingredients
- 12 shrimp 16-20 per pound
- 1/2 cup unsalted butter
- 2 cloves garlic crushed
- 1 1/2 tsp fish sauce
- 1 1/2 tbsp gochugaru - korean chili flakes
- 1/4 lemon juiced
- cilantro to garnish
Instructions
- Melt the butter over medium low heat in a skillet large enough to hold the shrimp in a single layer. If you aren't doubling the recipe you don't need a very large pan.
- Add the garlic and gochugaru. Cook gently for about 2 minutes. You don't want the garlic to take on any colour here. Think garlic butter.
- Add the fish sauce and lemon juice. Keep cooking over low heat for 2-3 minutes. You want a gentle simmer.
- Add the shrimp and continue cooking over low to medium low heat. GIve them 3 minutes. Again, gentle simmer. Little bubbles.
- Flip the shrimp. If they are uniformly pink you are good. If you still see a bit of grey turn the heat up a smidge.
- Cook the shrimp for another 3 minutes. If they were still a little grey when you turned them flip them and cook a minute more. You want just pink. Don't overcook your shrimp. Please don't overcook your shrimp.
- Garnish with a little cilantro and serve with crusty bread to sop up the spicy garlic butter.