Spicy Shrimp Scampi
Succulent shrimp, sweet and spicy Gochujang sauce, and tangy lemon combine for a flavorful twist on shrimp scampi that’s ready in just 45 minutes.
Servings: 4 Servings
Ingredients
- 2 lb large shrimp peeled and deveined
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 2 tablespoons Gochujang sauce
- ⅓ cup chopped cilantro
- ½ cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- Lemon wedges to garnish
Instructions
- Pat dry the shrimp with a kitchen towel and season them with salt and pepper.
- Meanwhile, heat a large skillet with oil over medium heat. Once the oil is heated, add the shrimp and cook for 4-5 minutes until the shrimp turns pink. Transfer the cooked shrimp to a plate and set aside.
- In the same skillet, add the butter. Once the butter is melted, add the minced garlic and sauté for 2-3 minutes. Then, add the Gochujang sauce and chopped cilantro.
- Stir in the chicken broth and deglaze the skillet, allowing the broth to simmer for a couple of minutes.
- Add the lemon juice and transfer the shrimp back to the skillet. Let it simmer for 4-5 minutes.
- Finally, sprinkle some freshly chopped cilantro, garnish with lemon wedges, and serve the spicy shrimp scampi while it is still warm, along with angel hair pasta
Notes
- Sear the Shrimp: Cook shrimp just until they turn pink and opaque to avoid a rubbery texture.
- Control the Spice: Start with a smaller amount of red pepper flakes, then adjust to your taste.
- Use Fresh Ingredients: Fresh garlic and lemon juice enhance the overall flavor profile.
- Combine While Warm: If serving with pasta, toss the pasta with the sauce while still warm to help absorb the flavors.
Nutrition
Calories: 295kcal | Carbohydrates: 7g | Protein: 32g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 301mg | Sodium: 1.587mg | Potassium: 347mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 691IU | Vitamin C: 6mg | Calcium: 137mg | Iron: 1mg