Description
Learn how to make mouthwatering Korean Barbecue Shrimp at home with our easy-to-follow recipe. Elevate your cooking skills and impress your guests!
Ingredients
- 12 shrimp (450 g) 16-20 per pound
- 1/2 cup (120 ml) vegetable oil
- 2 cloves garlic, crushed
- 1 1/2 tsp (7.5 ml) soy sauce
- 1 1/2 tbsp (22.5 ml) red pepper flakes (not powder)
- 1/4 lemon, juiced
- cilantro to garnish
Instructions
- Warm the vegetable oil over medium-low heat in a pan that can accommodate the shrimp in one layer. A smaller pan is fine if you’re not making a larger batch.
- Introduce the crushed garlic and red pepper flakes to the oil. Allow them to cook softly for around 2 minutes, ensuring the garlic remains uncolored, aiming for a garlic-infused oil.
- Pour in the soy sauce and lemon juice, maintaining a low heat to gently simmer for 2-3 minutes.
- Place the shrimp into the pan and let them cook further on low to medium-low heat for about 3 minutes, maintaining a soft simmer with tiny bubbles.
- Turn the shrimp over. If they’ve turned a uniform pink, proceed. If there’s still some gray, slightly increase the heat.
- Continue cooking the shrimp for an additional 3 minutes. If necessary, flip them again and cook for an extra minute to achieve a full pink color. Be careful not to overcook the shrimp.
- Finish by sprinkling cilantro on top and pair with crusty bread to soak up the flavorful oil.
Notes
- Devein the shrimp before cooking for a cleaner eating experience.
- Adjust red pepper flakes to your preferred level of spiciness.
- Drizzle extra lemon juice for a brighter flavor.
