Gochujang Butter Shrimp Lettuce Wraps
Fast gochujang butter shrimp gets piled into crisp lettuce cups with a quick cucumber crunch.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (214 reviews)
INSPIRED BY
Korean American spicy shrimp flavors — Los Angeles, CA
Inspired by spicy butter shrimp plates at Korean American spots, adapted into easy lettuce wraps.
Story
I have eaten versions of this in a handful of late night spots where the shrimp come out sizzling and everybody goes quiet for a second. This one is the home version, fast, loud, and a little sticky in the best way. Stack it in lettuce, hit it with lime, and you are out the door before the jukebox changes songs.
By Theo
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp unsalted butter
- 1 tbsp neutral oil
- 3 cloves garlic, finely chopped
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp lime juice
- 1 small cucumber, diced
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- 1 head butter lettuce or romaine hearts, leaves separated
Instructions
- Pat the shrimp dry and set aside. In a small bowl, stir together the gochujang, soy sauce, honey, and lime juice.
- Make the crunchy topping, toss cucumber, scallions, sesame seeds, and a pinch of salt in a bowl. Chill while you cook the shrimp.
- Heat a large skillet over medium high heat. Add oil and butter.
- Add garlic and cook 20 seconds, then add shrimp in one layer. Cook 2 minutes, flip, cook 1 to 2 minutes more.
- Pour in the gochujang sauce and toss until the shrimp are glossy and just cooked through, about 30 to 60 seconds.
- Spoon shrimp into lettuce leaves and top with the cucumber mix. Serve with extra lime wedges if you like.
Chef Tips
- Dry shrimp sear better, a quick paper towel pat is worth it.
- If your gochujang is very spicy, start with 1 1/2 tablespoons and taste.
- Swap butter lettuce for tortillas or rice if you want a fuller plate.
- Leftovers make a great cold noodle bowl the next day.
Cook's Notes
- **Heat check:** Gochujang brands vary, start smaller if you are unsure.
- **Skillet tip:** Keep the pan hot so the shrimp sear, then add sauce at the end.
- **Serving move:** Put lettuce on a platter, shrimp in a bowl, topping in a bowl, let everyone build their own.