Buttery Kimchi Shrimp Recipe (2024)

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.

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...

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.

This is an amazing week night keeper. Simple to prepare but huge in flavor. Made as described other than doubling both ginger and garlic. Can't wait to make again.

So yum! I added some bug chunks of Kimchi and served over a big bed of rice. 10/10 recommend.

I bet I can use that paste with cooked wings!

I believe it keeps the flavor in and also keeps them from overcooking

I haven't used Kimchi much in my kitchen - I'm just not a huge fan of fermented veggies. But, making it into a paste and then cooking it up with the shrimp was a welcome departure from the typical pungent soggy cabbage side dish. I will definitely make this recipe again!

Can anyone explain the advantage of leaving the tails on in a dish designed to be eaten with utensils, not fingers? I will take the tails off, unless I have a good reason other than laziness to leave them on.

I like the look of tails on...it just looks better, and makes the dish taste better.

I have made this so much, it's turned into a unique recipe. One modification was mushrooms when I didn't have shrimp. I sautéed chopped mushrooms and cooked them until they were almost dry. From there I proceeded with the directions. It was great. And if you can, get homemade kim chi. That makes a huge difference.

Made per this so simple recipe for simply delicious outcome. Only cook's note is I found I needed just a splash of liquid in step 3 when combining shrimp with the kimchi paste and my solution was to splash a little out of the glass of white wine I was drinking into the pan. But water would have worked too. You do you. The lime and cilantro to finish are "it".

For those of you who have made this dish, would it work serving the shrimp over grits?

Easy and yummy! Made this for one - me. Used 9 large shrimp, and about 1/2 cup of spicy cabbage kimchi. Forgot to add the red pepper flakes, but spicy kimchi gave it the right amount of heat. Also used West African red palm oil instead of butter - which likely altered the taste, for me for the better. I also hate pulling out a food processor for cleanup and could have processed / chopped the kimchi more. Will add / saute bok choy or other greens next time per other comments.

Lightening-fast, yet amazingly rich flavor. Followed others' suggestions and used ghee in place of the butter but otherwise made exactly as written. Going into the regular rotation!

I never turned my kimchi into a paste! That was genius! I marinated the shrimp overnight in the kimchi, then put them in a baking dish with a couple daubs of butter and baked at 425 for about 6 mins - YUMMO!!! Great with steamed rice and broccoli!

Did not change recipe other than omitting cilantro (cilantro tastes like soap to me). Delish. Served with rice no peas seasoned with a. It of soy sauce. We loved it!

Sauteed oyster mushrooms, thin sliced carrots, leeks and bok choy ( since I had them on hand and it made this a complete dinner) and set aside to add with the sauce at the end. Added a bit of Maggi's seasoning with the sauce and served over pad Thai noodles. Kept back a cup of the noodle water and used it to temper one egg yoke, and added it at the end, sprinkled dried seaweed on top, It was fantastic!

Made per this so simple recipe for simply delicious outcome. Only cook's note is I found I needed just a splash of liquid in step 3 when combining shrimp with the kimchi paste and my solution was to splash a little out of the glass of white wine I was drinking into the pan. But water would have worked too. You do you. The lime and cilantro to finish are "it".

Simple and delicious. Extra lime made it even better. I chose this in order to use up some kimchi from a big Costco jar.

Very delicious! I used 1lb of shrimp and didn’t add the red pepper flakes. Our whole family and especially our 12-year old loved it. I’ll add red pepper flakes when our spicy tolerance goes up. Fast and easy prep!

This was delicious. Used the whole jar of Kimchi. Served with cold rice noodles.

I didn't read the instructions before I made this but it turned out great! Threw some butter in a pan with minced garlic, ginger, added the shrimp. When they were halfway cooked, added the kimchi (that was in about 1" pieces from the container). I wanted to serve this with pad Thai style rice noodles, so to make more of a sauce I added some gochujan, light soy sauce a bit of sugar and water and cilantro. This came together super quick and was very tasty. Great way to use up older kimchi!

For those of you who have made this dish, would it work serving the shrimp over grits?

Made this according to recipe, other than doubling the ginger and garlic. I served over white jasmine rice and sprinkled some furikake/sesame seeds over top. It was AMAZING!! Definitely will be making this again in the future. The flavors are perfect - spicy, tangy, savory, and sweet!

This is a great recipe that can easily be varied to taste. Kimchi is highly variable, so you need to make adjustments to what you have. I added a lot more ginger (2 tbsp) and more garlic. Next time I will use more kimchi, as others have suggested. Spring onions will be a nice addition before I put in the garlic. Will likely try this with cuttlefish or squid, or possibly chicken thighs.

Extremely good and easy to do.

Made fake kimchi with garlic, garlic scape pesto, fermented black beans, Chinese mustard powder, rice wine, dried shrimp, very old home made sauerkraut, and ginger. Fried all with shrimp and garlic and butter and scallops. Served next to jasmine rice, pea shoots, and a carrot-onion slaw with cumin and caraway.