Craving a dish that’s bold, buttery, and packed with garlicky heat? This Korean Spicy Garlic Butter Shrimp delivers on all counts — sweet and savory gochujang glaze, rich melted butter, and a punch of fresh garlic make it one of the most addictive quick seafood dishes you can make at home. Ready in under 30 minutes, it’s perfect for weeknight dinners, last-minute guests, or when you want a restaurant-style plate without the fuss. Whether you’re serving it over steamed rice, tossed with noodles, or spooned onto crusty bread, the combination of spice and butter keeps every bite irresistible.

Korean Spicy Garlic Butter Shrimp

Quick recipe snapshot

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Difficulty: Easy

Why you’ll love this Korean spicy garlic butter shrimp recipe

This spicy shrimp recipe takes the beloved garlic butter shrimp concept and gives it a Korean twist using gochujang and sesame. The result is a glossy, slightly sticky sauce that clings to plump shrimp and delivers layers of umami, sweetness, and heat. It’s an easy Korean shrimp dish that works as an appetizer or main course and fits perfectly into a collection of quick seafood recipes. Best of all, the steps are straightforward — a short marinate, a quick sear, and a fast pan sauce — making it ideal for home cooks of any skill level.

Ingredients

Serves 4

1 lb (450 g) large shrimp, peeled and deveined (tails on or off per preference)
3 tbsp unsalted butter
1 tbsp neutral oil (vegetable or canola)
6 garlic cloves, minced
2 tbsp gochujang (Korean red chili paste)
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp honey or brown sugar
1 tsp sesame oil
1/2 tsp red pepper flakes (optional, for extra heat)
Salt and freshly ground black pepper, to taste
2 scallions, thinly sliced
1 tbsp toasted sesame seeds
Juice of 1/2 lemon (optional, for brightness)

Step-by-step instructions

Prep the shrimp:

Pat the shrimp dry with paper towels and season lightly with salt and pepper. Drying the shrimp ensures a good sear and prevents steaming.
Make the sauce:

In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, and a pinch of red pepper flakes if using. Set aside.
Sear the shrimp:

Heat oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer (cook in batches if needed). Sear for about 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate.
Build the garlic butter sauce:

Lower the heat to medium. Add butter to the same skillet and melt. Add the minced garlic and sauté for 30–45 seconds until fragrant — don’t let it brown.
Combine sauce and shrimp:

Pour the gochujang mixture into the pan and stir to combine with the butter and garlic. Let it simmer for 1–2 minutes until glossy and slightly thickened. Return the shrimp to the skillet and toss to coat in the sauce, heating through for another minute. Finish with lemon juice if using.
Garnish and serve:

Turn off the heat, sprinkle with sliced scallions and toasted sesame seeds, and serve immediately over rice, noodles, or with crusty bread.

Cooking tips and tricks

Dry the shrimp: Removing excess moisture helps achieve a golden sear instead of a soggy, steamed texture.
Don’t overcrowd the pan: Cook shrimp in a single layer. Overcrowding lowers the pan temperature and prevents proper browning.
Adjust the heat level: Gochujang provides mild to moderate heat and deep umami. Add more red pepper flakes or a splash of gochugaru if you want extra spice.
Butter timing: Add garlic to the butter and cook briefly — burnt garlic becomes bitter. Keep it just fragrant and pale golden.
Glaze consistency: If the sauce is too thick, add a teaspoon of water or a splash of broth to loosen it. If too thin, simmer a little longer to reduce and thicken.
Substitutions: For a lower-sodium version, use low-sodium soy sauce and reduce added salt. Use olive oil instead of butter to make it dairy-free (but flavor will change).

Nutritional information (per serving — approximate)

Calories: 320 kcal
Protein: 28 g
Fat: 18 g
Saturated Fat: 8 g
Carbohydrates: 10 g
Sugar: 6 g
Sodium: 650 mg

Nutrition estimates are approximate and will vary with ingredient brands and portion sizes. If you serve this shrimp over rice or noodles, add calories according to the side dish.

Recipe variations

Milder garlic butter shrimp: Cut back on gochujang by half and increase honey slightly for sweeter, less spicy flavor.
Gochujang shrimp pasta: Toss cooked linguine or spaghetti with the shrimp and sauce. Stir in a splash of pasta water and finish with parsley or basil.
Veggie-packed version: Sauté bell peppers, snap peas, or zucchini before cooking shrimp. Remove vegetables, sear shrimp, then return veggies to the pan with the sauce.
Grilled option: Marinate shrimp briefly in a bit of the sauce, skewer, and grill for 2–3 minutes per side. Brush with remaining sauce to finish.
Dairy-free gochujang shrimp: Replace butter with neutral oil and finish with a drizzle of sesame oil for richness without dairy.

Storage and serving suggestions

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. Shrimp texture softens after refrigeration, so this is best eaten within 48 hours.
Freeze: Not recommended for best texture — shrimp become rubbery when frozen and reheated. If you must freeze, place in a freezer-safe container for up to 1 month; thaw overnight in the fridge before reheating gently.
Reheat: Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Avoid the microwave if possible to prevent overcooking.
Serving ideas: Serve over steamed jasmine rice, cauliflower rice for low-carb, or toss with buttered noodles. It also makes a fantastic topping for bibimbap, tacos, or a hearty grain bowl.

FAQ

Can I use frozen shrimp?

Yes. Thaw frozen shrimp overnight in the refrigerator or under cold running water. Pat dry thoroughly before cooking to avoid excess moisture in the pan.

What can I substitute for gochujang?

If you don’t have gochujang, try a mix of miso paste and sriracha or a tablespoon of chili paste plus a teaspoon of soy sauce and a pinch of sugar. The unique fermented flavor of gochujang is hard to replicate exactly, but these swaps get you close.

How spicy is this gochujang shrimp?

Gochujang offers a mild-to-medium heat with deep umami. This recipe leans toward moderate spice. Reduce the amount of gochujang or skip the red pepper flakes if you prefer a milder spicy shrimp recipe.

Can I prepare the sauce ahead of time?

Yes — mix the gochujang sauce up to 2 days ahead and refrigerate in a sealed container. When ready to cook, sear the shrimp and add the prepared sauce to the pan to finish. This makes the dish even faster.

Is this an easy Korean shrimp dish for beginners?

Absolutely. With simple steps — sear shrimp, melt butter and garlic, and combine with the sauce — this easy Korean shrimp dish is great for cooks of any experience level. It’s one of the best quick seafood recipes to add to your weeknight rotation.

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Conclusion

This Korean spicy garlic butter shrimp recipe hits the sweet spot between comforting and exciting: buttery, garlicky, and just spicy enough thanks to gochujang. It’s fast to make, versatile to serve, and perfect whether you’re feeding hungry family or entertaining guests. Bookmark this easy Korean shrimp dish for dinner nights when you want big flavor with minimal fuss — and don’t forget to pair it with rice, noodles, or a crisp salad to soak up every last drop of the delicious sauce.