Garlic Butter Shrimp with Korean Chili Flakes

Ingredients

• 450 g Large shrimp, peeled and deveined
• 4 tbsp Unsalted butter
• 4 cloves Garlic, minced
• 0.5 tsp Gochugaru (Korean chili flakes)
• 1 tbsp Lemon juice
• 0.25 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)
• 2 tbsp Chopped green onions(optional)

Instructions

1. 1

   Pat the shrimp dry and season lightly with salt and black pepper (if using). Mince the garlic.

2. 2

   Heat a large skillet over medium heat. Add the butter and let it melt; then add the garlic and cook for about 30–45 seconds until fragrant.

3. 3

   Add the shrimp in a single layer. Cook 1–2 minutes per side, stirring once, until pink and just cooked through (about 8–10 minutes total).

4. 4

   Stir in the gochugaru and cook for 15–30 seconds to toast it. Turn off the heat and stir in lemon juice.

5. 5

   Taste and adjust seasoning. Serve immediately, topped with green onions if using.