Description
Ingredients
Units
Scale
- 1 1/2 tbsp gochugaru
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1tbsp sugar
- 2 lb 13/15 jumbo size peeled & deveined shrimp, pat dry with paper towel
- 4 to 6 tbsp cooking oil
- 5 tbsp unsalted butter
- 1/3 cup Asian chili sauce
Instructions
- Combine gochugaru, garlic & onion powder, salt, black pepper and sugar in a small mixing bowl to make rub.
- Sprinkle the rub mixture on shrimp and toss everything to coat the shrimps evenly with the rub.
- Heat a large skillet over medium high heat and add some cooking oil to cover the pan. Place shrimps but not crow the pan, do 2 or 3 batches as needed. We want nice and blackened shrimp so make sure to have beautiful char on each shrimp. Cook the shrimp 2 minutes each side, but adjust the cooking time depend on the size of shrimp you’re using.
- While the shrimps are cooking, melt butter in a sauce pan over medium low heat.
- When the butter is completely melted, remove the melted butter from heat immediately. Add the chili sauce and mix well.
- Toss the blackened shrimps and the chili sauce mixture and serve immediately. Enjoy!
- Cook Time: 15 mins
