BUTTERY KIMCHI SHRIMP

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Buttery Kimchi Shrimp image

Kimchi, a classic Korean dish of fermented vegetables, creates a subtle, funky sauce for sweet shrimp when stirred into melted butter. Some kimchis can be spicier than others, so taste yours before deciding if you want to add heat with red-pepper flakes. A good squeeze of lime juice just before serving gives the whole dish a bright lift and really brings it together, so don't even think about skipping it. Serve with sautéed bok choy or tatsoi on the side.

Provided by Colu Henry

Categories     dinner, lunch, weekday, seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 10

3/4 cup roughly chopped kimchi
1 1/2 pounds shrimp, peeled and deveined, tails left on (16 to 20 shrimp)
Kosher salt
3 tablespoons unsalted butter
2 garlic cloves, finely chopped
1 1/2 teaspoons finely chopped ginger
1/2 teaspoon red-pepper flakes (optional)
1/2 lime, for serving
2 tablespoons roughly chopped cilantro
Flaky salt (optional)

Steps:

  • In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with kosher salt.
  • In a 12-inch skillet, melt the butter over medium heat. Stir in the garlic, ginger and red-pepper flakes, if using, and cook until fragrant, about 30 seconds. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
  • Add the reserved shrimp back to the pan with any juices that have accumulated. Add the kimchi paste and stir together with the shrimp until everything is well coated and the shrimp is cooked through, about 2 to 3 minutes more. Remove from the heat, squeeze with lime and scatter cilantro on top. Make sure to spoon the residual pan sauce on top and season with flaky salt if desired.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 233 milligrams, Sugar 0 grams, TransFat 0 grams

Tsya Azreen
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5 stars! This dish is amazing.


Monse Nieves
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This recipe is a keeper!


sudais jan
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I would definitely make this dish again.


Mohamed Sa
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Overall, I thought this dish was just okay.


Diana Sipres
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This dish is a bit too salty for my taste.


Club George
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I found that the shrimp cooked a little too quickly, so I would recommend cooking them for a shorter amount of time.


Shahd Yehya
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This dish is a bit spicy, so be careful if you don't like spicy food.


MD mustafiz Mustafiz
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I'm not a big fan of shrimp, but I loved this dish.


AleeKhan Ahmadxai
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This recipe is a great way to use up leftover kimchi.


jaco oosthuizen
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I made this dish for a party and it was a hit! Everyone loved it.


Malakyi Hadjiouannou
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The buttery sauce was the perfect complement to the shrimp and kimchi.


Ojara Patrick
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I've never cooked with kimchi before, but this recipe was easy to follow and turned out great.


Siyar gul
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This dish was absolutely delicious! The shrimp were cooked perfectly and the kimchi added a nice spice to the dish.