Buttery Kimchi Shrimp

Buttery Kimchi Shrimp
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Rating
4(836)
Comments
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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.

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Ingredients

Yield:4 servings
  • ¾cup roughly chopped kimchi
  • pounds shrimp, peeled and deveined, tails left on (16 to 20 shrimp)
  • Kosher salt
  • 3tablespoons unsalted butter
  • 2garlic cloves, finely chopped
  • teaspoons finely chopped ginger
  • ½teaspoon red-pepper flakes (optional)
  • ½lime, for serving
  • 2tablespoons roughly chopped cilantro
  • Flaky salt (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

105 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 205 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with kosher salt.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

4 out of 5
836 user ratings
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Comments

This. Is. DELICIOUS. It’s truly easy, incredibly simple and perfect for a busy weeknight. I forgot to buy ginger and cilantro, and decided to use scallions instead, adding the white parts of the scallion with the garlic, and green parts on top instead of cilantro. Like I said...... it was great.

Fabulous. Only had a half pound shrimp, so basically the kimchi was tripled, and I would do that again, and like other cooks said, used ghee, and left some kimchi in chunks. Had a big avocado yelling Eat me, so I sliced that up on some hearty toast, piled on the shrimp and all, and was more pleased than Little Jack Horner.

tails add FLAVOR. have had cooked shrimp both ways, and the tails really make the shrimp more flavorful. Now I'm going to make a wonderful shrimp (tails on) and green onion cheese omelette...

I left both the tails and the shells on and deveined with a paring knife. The shell really ensures the shrimp stay moist and adds to the briny/shrimpyness. My fresh ginger had seen better days, so I chopped up some pickled ginger which, surprisingly, added a little needed sweetness. I roughly chopped the kimchi and let it caramelize in the pan w/a little oil before adding the raw/shell on shrimp, 6 cloves of chopped garlic/ginger and butter. DELICIOUS. Next time I'll add twice as much kimchi.

I marinated the shrimp overnight in the kimchi juice together with 2 tbsp of soy sauce and 1 tbsp of sesame oil. The shrimp remained tender and the whole dish was absolutely delicious.

Easy, fast, delicious! We served over some sushi rice and steamed broccoli -- made a lot, plenty for a lunch the next day. Used Jonga Kimchi from Costco, which we always have in the fridge. This will be on repeat.

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