Plato principal
Creamy Coconut Gochujang Shrimp
30 minPara 4Nutri-Score C€€
C
30 min
30 minCreamy Coconut Gochujang Shrimp
lo que necesita
Ingredientes
large shrimp (peeled, deveined, tails removed)Otro600 g
olive oil (for drizzling and searing)Despensa30 ml
saltEspecias3 g
black pepper (ground)Especias2 g
onion powderEspecias4 g
paprika (divided between shrimp and sauce)Especias6 g
oregano (dried)Especias3 g
butterLácteos30 g
garlic (minced)Frutas y verduras4 piezas
gochujangDespensa30 g
tomato pasteDespensa20 g- coconut milk (one whole can)Despensa400 ml
soy sauceDespensa20 ml
sugarDespensa8 g- chili flakes (to taste)Especias3 g
- chicken bouillon cubeDespensa1 pieza
rice (cooked, for serving)Cereales300 g- gochugaru (Korean chili flakes, for garnish)Especias3 g
green onions (sliced, for garnish)Frutas y verduras2 piezas
por ración
Nutrición
576kcal
- Carbohidratos
- 67 g
- Proteínas
- 33 g
- Grasas
- 20 g
paso a paso
Preparación
- Paso 1
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.
- Paso 2
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.
- Paso 3
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.
- Paso 4
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.
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