This is a twist on sriracha shrimp but with Korean chili paste. Both are delicious and super easy to make. Not too spicy. Our daughter and her friend ate it up and loved it.
Ingredients
2 lbs medium shrimp, peeled and deveined
3 tablespoons butter
1 teaspoon roasted sesame oil
3 garlic cloves minced
3 scallions chopped, divided
1 heaping tablespoon gochujang
sea salt
Preparation
Rinse and dry shrimp. Season both sides with sea salt. Melt butter and sesame oil in a large pan over medium high heat, add garlic and all but 1 teaspoon scallions and saute for 1 minute. Add gochujang and mix until incorporated into butter. Add shrimp and cook until done, about 5 minutes. Sprinkle remainder of scallions on plated shrimp to serve.
