1 ½ lbs shrimp, peeled and deveined, tails left on (about 16-20 shrimp)
3 tbsp unsalted butter
2 garlic cloves, finely chopped
1 ½ tsp finely chopped ginger (peeled)
½ tsp red-pepper flakes (optional)
½ lime for serving 2 tbsp roughly chopped cilantro for serving
Flaky finishing salt, if desired
In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with salt.
In a 12 inch skillet, melt the butter over medium heat and stir in the garlic, ginger, and red-pepper flakes. Add the kimchi paste and stir in the shrimp until everything is well coated. Cook about 2-3 minutes, until the shrimp is cooked through, but not over-cooked.
Remove from the heat, squeeze with lime and scatter cilantro on top. Spoon all of the pan sauce over the shrimp and season with finishing salt, if desired.
Join our email list and get 10% off your next purchase! New Customers Only