Korean Shrimp Box for Lunch

Shrimp Box. This simple dish has been trending in Korean social media! Shrimp Box is a bed of rice topped off with delicious, sauce-covered, stir-fried shrimp. Over the weekend, we tried a few home recipes and were most impressed with Chef Baek Jong Won's version. In his recipe, the garlic-butter shrimp is sautéed in butter and a drizzle of fish sauce. At first, it didn't seem like a good match - but when you taste it - you'll notice the difference. The fish sauce seasons the shrimp while adding a layer of umami! As for the chili shrimp - we build a sauce from scratch using gochugaru, vinegar and ketchup. It's a fun cooking experience with a delicious meal at the end! Give it a go ☺️

One cooking note: Most of the flavor will come from the minced garlic. Add the shrimp in as soon as you add the garlic so they don't burn. Then give the minced garlic enough time for it turn slightly brown. Once you see slight browning, immediately reduce the heat. Then proceed with the rest of the steps.

As a side note: This recipe has got me reminiscing about Hawaii! I am imagining myself spending an afternoon (trying) to catch a wave... 🏄‍♂️ and then wolfing down a shrimp box with a beer afterwards. Ahhh- Surfs up yall!

Shrimp Box

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Ingredients

Garlic-Butter Shrimp Topping

• 1 Cup Shrimp
• 3 Tablespoons Vegetable Oil
• 1.5 Tablespoons of Minced Garlic
• 1 Tablespoon of Butter
• ½ Tablespoon of Fish Sauce
• Few sprinkles Black pepper

Chili Shrimp Topping

• 1 Cup Shrimp
• 3 Tablespoons of Vegetable Oil
• 1 Tablespoon of Minced Garlic
• 2 Tablespoons of Ketchup
• 1 Tablespoon of Gochugaru
• 1 Tablespoon of Sugar
• 1 Tablespoon of Soy Sauce
• 1 Tablespoon of Vinegar
• 2 Tablespoons of Water
• 1 Tablespoon of Butter
• Few shakes of Black Pepper

Instructions

Butter-Garlic Shrimp

• Prep your shrimp: De-shell, de-vein and pull of the tail. Also mince the garlic - set aside 1.5 Tablespoons worth.
• Put frying pan on medium-high heat. Place vegetable oil in (3 Tablespoons). Once the oil is hot, place in the minced garlic (1.5 Tablespoons). Then immediately place in the shrimp as well. Stir-both around until the minced garlic starts to slightly brown. Then turn the heat down to a low (!)
• Quickly add in the butter (1 Tablespoon). Then add in the fish sauce (½ Tablespoon). Along with a few shakes of black pepper. Raise the heat back to a medium-high. Stir-fry for additional 30 seconds.
• Place it over some rice. Bon Appetit!

Chili-Shrimp Topping

• Prep your shrimp: De-shell, de-vein and pull of the tail. Mince garlic - set aside 1 Tablespoons worth. Then prep the rest of the ingredients and place it next to your stovetop (We will need to use them quickly).
• Put frying pan on medium-high heat. Place some vegetable oil in (3 Tablespoons). Once the oil is hot, place in the minced garlic (1 Tablespoon). Immediately, place in the shrimp as well. Stir-both around until the minced garlic starts to slightly brown. Then turn the heat down to a low.
• Add-in Ketchup (2 Tablespoons), Gochugaru (1 Tablespoon), Sugar (1 Tablespoon), Soy Sauce (1 Tablespoon), Vinegar (1 Tablespoon). Put the heat back up to a medium-high and mix everything together.
• The sauce will become thick. So dilute it with water (2 Tablespoons). It should now turn into a sauce. Finish it off with butter (1 Tablespoon).
• Place it over some rice. Bon Appetit!

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