Recipe by Julie Van Rosendaal.

Shrimp cook quickly, making an easy meal when paired with a green salad and some crusty bread to mop up the citrusy juices. For a different flavour profile, swap in a lemon or another citrus fruit; even half a grapefruit is delicious. This quantity serves two—more if you use it as a taco filling—but is easily doubled to feed more.

Ingredients

  • ⅓ cup butter
  • ½ lb raw, tail-on shrimp, deveined
  • 1 tbsp gochugaru  (Korean red pepper flakes)
  • 1 garlic clove, peeled and crushed
  • 1 lime

Method

Set a large skillet over medium-high heat and add the butter. When it starts to foam, add the shrimp, gochugaru and garlic and cook, stirring or swirling the pan to keep the shrimp moving, flipping them as needed until they turn opaque (3 to 4 minutes).

Remove from the heat and squeeze in the juice of half the lime; cut the rest into wedges for serving.

Serve immediately, over rice or with crusty bread or cornbread for mopping up the juices. Serves 2.

Photo by Mark Gibbon

Hot Tip

Gochugaru is mild, so if you’re subbing in standard chili flakes, start with ½ tbsp.