Season the shrimp

• Pat the peeled, deveined shrimp dry and place in a bowl.
• Drizzle with a little olive oil.
• Add salt, black pepper, onion powder, paprika and oregano.
• Toss well so every shrimp is evenly coated.

Sear the shrimp

• Add a little more oil to a hot pan.
• Add the shrimp and sear until beautifully golden on both sides.
• Cook until fully cooked through, then remove the shrimp from the pan and set aside.

Build the sauce

• In the same pan, melt in the butter.
• Add the garlic and sauté until fragrant.
• Add the gochujang and tomato paste and cook down for a minute.
• Pour in the whole can of coconut milk.
• Add the soy sauce, sugar, paprika, chili flakes to taste and the chicken bouillon cube.
• Give it a good mix until smooth and simmering.

Plate and garnish

• Serve the sauce over a small bowl of rice.
• Add the seared shrimp on top.
• Garnish with gochugaru (Korean chili flakes) and sliced green onions.
• Enjoy right away.