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.
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