Korean Stir-Fried Shrimp (Garlic Butter Soy Glazed Shrimp)
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Garlic cooked in butter, then soy sauce and sugar bubbling down, leave the shrimp with a sweet-salty shine.
Read more
Shrimp shrink and toughen soon after they are cooked through, and the soy and sugar are mixed ahead to go in the moment the shrimp are done.
Ingredients
Instructions
- 1
Peel and devein 300 g shrimp, then rinse them briefly under cold water.
Pat them very dry with paper towels so they sear quickly and do not release too much water into the butter.
- 2
Slice 20 g green onion thinly and keep it ready for the finish.
Stir 2 tablespoons soy sauce with 0.5 tablespoon sugar in a small bowl so the shrimp are not overcooked while measuring.
- 3
Heat a pan over medium heat and melt 1 tablespoon butter.
When the foaming settles, add 1 tablespoon minced garlic and cook for about 30 seconds, just until fragrant and lightly bubbling, not browned.
- 4
Spread the shrimp in one layer over medium-high heat.
Flip when the first side turns pink and cook about 1 minute more. Check the thickest shrimp for firm, pearly, opaque flesh throughout; continue if the center is translucent.
- 5
Pour the soy sauce and sugar mixture around the edge of the pan and toss quickly.
When it bubbles and coats the shrimp with a glossy glaze, sprinkle in 0.25 teaspoon black pepper.
- 6
Add the green onion and toss for only about 10 seconds, then turn off the heat.
Move the shrimp to a plate before they curl tightly and become firm, and serve while warm.
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