Chili Garlic Shrimp by @cookinwithmima

18 min

4 servings

🦐

680 g

Jumbo shrimp

🫒

30 ml

Olive oil

🧈

28 g

Butter

🧄

15 g

Garlic

🌶️

2 g

Gochugaru chili flakes

🌶️

1 tsp

TanTan Xiang red chili

🌶️

2 g

Paprika

⚫

1 g

Black pepper

🌿

4 g

Fresh cilantro

🍋

30 ml

Lemon juice

🧂

1.5 g

Salt

🌶️

15 g

Gochujang paste

🌶️

7 g

Thai chili honey

  1. Mince
    • garlic
    • fresh cilantro

    Mince and slice 5 cloves of garlic, then chop the fresh cilantro.

  2. Heat
    • olive oil
    • butter

    Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until the butter melts.

  3. Add
    • garlic

    Add the garlic and sauté for 30 seconds until fragrant.

  4. Stir
    • gochugaru chili flakes
    • fermented red chili paste
    • Fresh cilantro

    Stir in 1 tsp gochugaru chili flakes, 1 tsp fermented red chili paste, 1 tsp paprika, 1/2 tsp black pepper, and half the cilantro.

  5. Cook

    Cook the seasonings for about 30 seconds, stirring constantly until fragrant.

  6. Add
    • jumbo shrimp
    • Butter

    Add 1.5 lb jumbo shrimp and toss to coat evenly in the spiced butter.

  7. Cook
    • jumbo shrimp

    Cook the shrimp for 5 minutes over medium heat, stirring occasionally, until pink and opaque.

  8. Add
    • lemon juice
    • gochujang paste
    • Thai chili honey

    Add 2 tbsp lemon juice, 1 tbsp gochujang paste, 1 tsp Thai chili honey, and salt to taste.

  9. Cook
    • jumbo shrimp

    Cook for 3 minutes over medium heat, stirring until the shrimp are glazed and fully cooked.

  10. Top
    • fresh cilantro

    Remove from the heat and top with the remaining fresh cilantro before serving.

Chili Garlic Shrimp by @cookinwithmima

18 min

4 servings

🦐

680 g

Jumbo shrimp

🫒

30 ml

Olive oil

🧈

28 g

Butter

🧄

15 g

Garlic

🌶️

2 g

Gochugaru chili flakes

🌶️

1 tsp

TanTan Xiang red chili

🌶️

2 g

Paprika

⚫

1 g

Black pepper

🌿

4 g

Fresh cilantro

🍋

30 ml

Lemon juice

🧂

1.5 g

Salt

🌶️

15 g

Gochujang paste

🌶️

7 g

Thai chili honey

Preparation Steps

  1. Step 1/10

    Mince and slice 5 cloves of garlic, then chop the fresh cilantro.

    🧄garlic
    🌿fresh cilantro
    🔪knife
    🪵cutting board

  2. Step 2/10

    Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until the butter melts.

    🫒olive oil
    🧈butter
    🍳large skillet
    🥄measuring spoons

  3. Step 3/10

    Add the garlic and sauté for 30 seconds until fragrant.

    🧄garlic
    🍳large skillet
    🥄spatula

  4. Step 4/10

    Stir in 1 tsp gochugaru chili flakes, 1 tsp fermented red chili paste, 1 tsp paprika, 1/2 tsp black pepper, and half the cilantro.

    🌶️gochugaru chili flakes
    🌶️fermented red chili paste
    🌶️paprika
    ⚫black pepper
    🌿fresh cilantro
    🍳large skillet
    🥄measuring spoons
    🥄spatula

  5. Step 5/10

    Cook the seasonings for about 30 seconds, stirring constantly until fragrant.

    🍳large skillet
    🥄spatula

  6. Step 6/10

    Add 1.5 lb jumbo shrimp and toss to coat evenly in the spiced butter.

    🦐jumbo shrimp
    🍳large skillet
    🥄spatula

  7. Step 7/10

    Cook the shrimp for 5 minutes over medium heat, stirring occasionally, until pink and opaque.

    🦐jumbo shrimp
    🍳large skillet
    🥄spatula

  8. Step 8/10

    Add 2 tbsp lemon juice, 1 tbsp gochujang paste, 1 tsp Thai chili honey, and salt to taste.

    🍋lemon juice
    🌶️gochujang paste
    🌶️Thai chili honey
    🧂salt
    🍳large skillet
    🥄measuring spoons
    🥄spatula

  9. Step 9/10

    Cook for 3 minutes over medium heat, stirring until the shrimp are glazed and fully cooked.

    🦐jumbo shrimp
    🍳large skillet
    🥄spatula

  10. Step 10/10

    Remove from the heat and top with the remaining fresh cilantro before serving.

    🌿fresh cilantro
    🥄spatula

Composition

Ingredients

Types

Seafood, Oil, Dairy, Vegetables, Aromatics, Spices, Herbs, Fruit, Juice, Seasonings, Condiments, Sweeteners

Ingredients

Jumbo shrimp, Olive oil, Butter, Garlic, Gochugaru chili flakes, TanTan Xiang red chili, Paprika, Black pepper, Fresh cilantro, Lemon juice, Salt, Gochujang paste, Thai chili honey

Notes

Jumbo shrimp (raw), Garlic (minced and sliced, 4-6 cloves), Gochugaru chili flakes (Korean chili flakes), TanTan Xiang red chili (fermented chili sauce/paste, substitute if unavailable), Fresh cilantro (chopped, plus more for topping), Salt (to taste), Thai chili honey (a drizzle)

Allergens

Shellfish, Milk, Soy, Wheat

Dietetics

Dietary regimen

Pescatarian, Low carbohydrate, Ketogenic, Gluten-free

Calories

350 kcal

Macro nutrients

Protein: 38g, Total fat: 18g, Saturated fat: 7g, Carbohydrates: 9g, Fiber: 1g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 820mg, Potassium: 330mg, Calcium: 120mg, Iron: 1.2mg, Selenium: 45mcg

Vitamins

Vitamin B12: 1.8mcg, Vitamin C: 8mg, Vitamin E: 2.2mg, Vitamin K: 8mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

8 minutes

Overall

18 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

large skillet, knife, cutting board, measuring spoons, measuring cup, spatula

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Appetizer

Occasions

Weeknight Dinner, Party, Family Meal

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

Korean, Thai, Asian

Geographic

South Korea, East Asia

Various

Aspect

Texture

Tender, Juicy, Buttery, Saucy

Flavors

Spicy, Garlicky, Savory, Sweet, Tangy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 1 hour if temperature exceeds 32°C / 90°F), fridge : 3 days (Cool within 2 hours,Store in an airtight container at or below 4°C / 40°F,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Texture may become less tender after freezing)