Gambas Recipe

Prepare shrimp

Rinse and pat the shrimp dry with paper towels. Season evenly with 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 5–10 minutes while you prepare other components.

Make sauce base

In a small bowl combine 2 tbsp gochujang, 1 tbsp gochugaru (or crushed red pepper), 1 tbsp soy sauce, 1 tsp rice vinegar and 1 tsp honey (or brown sugar). Zest the lemon and then juice half of it into the mixture; stir until smooth and set aside.

Cook garlic

Heat a large skillet over medium heat. Add 1 tbsp neutral oil and 3 tbsp unsalted butter. When butter has melted and begins to foam, add 6 minced garlic cloves. Cook, stirring, for about 30–45 seconds until fragrant but not browned.

Sear shrimp

Increase heat to medium-high. Add the seasoned shrimp in a single layer. Cook without moving for 1–1.5 minutes until the undersides are pink and slightly golden, then flip and cook another 1–1.5 minutes until just cooked through (opaque). Shrimp cook quickly — do not overcook.

Finish with sauce

Reduce heat to medium. Pour the prepared gochujang mixture into the skillet and stir to coat the shrimp and garlic in the sauce. Cook for 30–60 seconds until the sauce warms and thickens slightly. Taste and adjust: add up to 1 tsp more honey if too spicy, or 1/2 tsp rice vinegar if it needs brightness.

Final touches

Remove skillet from heat. Zest the remaining lemon half over the shrimp and squeeze in remaining lemon juice to taste (about 1–2 tsp). Stir in 2 tbsp chopped parsley or cilantro and 1 tbsp unsalted butter (optional) for gloss, letting residual heat melt it. Transfer to a warm serving dish.

While shrimp rests, make the garlic condiment: gently warm 1/4 cup olive oil in a small saucepan over low heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes. Poach the garlic slowly for 3–4 minutes until soft and fragrant but not browned. Remove from heat, stir in 1/4 tsp salt and 1 tsp lemon juice. Let cool slightly. Spoon over naan or use as an extra dip for the shrimp.

Warm 4 pieces of naan in a dry skillet over medium-low heat for 30–60 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 5–8 minutes. Arrange warm naan on a board, transfer the shrimp and sauce to a serving skillet or bowl, sprinkle with extra chopped parsley or cilantro and serve with lemon wedges on the side. Offer the garlic condiment separately for guests who want extra garlicky oil.

Enjoy immediately while shrimp is hot. Leftovers: refrigerate shrimp and sauce in an airtight container up to 2 days; reheat gently to avoid toughness.