Explosion Shrimp Recipe

Prepare sauce ingredients

Measure and combine gochujang, sriracha, honey, soy sauce, rice vinegar, lemon juice and hot water in a small bowl; whisk until smooth. Set aside.

In a small saucepan or skillet over medium-low heat, melt 4 tablespoons of the butter with 1 tablespoon neutral oil to prevent the butter from burning.

Add minced garlic and minced ginger and sauté gently for 30–45 seconds until fragrant but not browned.

Pour the whisked chili-honey mixture into the pan, stir to combine, then add red pepper flakes (if using), sesame oil, kosher salt and black pepper. Simmer very gently for 1–2 minutes to meld flavors.

Turn heat to low and stir in the remaining 2 tablespoons butter one tablespoon at a time, whisking to create a glossy, slightly thickened sauce. Keep warm on the lowest heat while you cook the shrimp.

Pat the shrimp dry with paper towels. Season evenly with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp garlic powder.

In a shallow bowl, mix cornstarch and all-purpose flour. Toss the seasoned shrimp in the dry mixture to lightly coat each piece; shake off excess. The cornstarch gives a crisp exterior while flour helps the coating adhere.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons vegetable oil and heat until shimmering but not smoking.

Arrange shrimp in a single layer (work in batches if necessary). Cook undisturbed for 1.5–2 minutes until the underside is golden and crisp, then flip and cook 1–1.5 minutes more until just cooked through (internal temperature ~120–125°F for a firm but plump texture). Avoid overcooking.

Transfer cooked shrimp to a plate lined with paper towels to drain briefly.

Wipe the skillet clean if it has heavy browned bits. Return the warm sauce pan/skillet to medium-low heat and rewarm the sauce if needed.

Add the hot, cooked shrimp to the warm sauce and toss gently for 30–45 seconds so each shrimp is well coated and slightly glazed. Add the remaining 2 tablespoons of butter here instead if you prefer extra gloss and richness; swirl until melted and combined.

Transfer sauced shrimp to a serving platter. Sprinkle with sliced scallions and toasted sesame seeds. Add cilantro leaves if using.

Serve immediately with lemon wedges on the side for squeezing over the shrimp. Recommended accompaniments: steamed rice, simple greens, or crusty bread to mop up the sauce.