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Creamy Coconut Gochujang Shrimp
30 minPorcje: 4Nutri-Score C€€
C
30 min
30 minCreamy Coconut Gochujang Shrimp
czego potrzebujesz
Składniki
large shrimp (peeled, deveined, tails removed)Inne600 g
olive oil (for drizzling and searing)Spiżarnia30 ml
saltPrzyprawy3 g
black pepper (ground)Przyprawy2 g
onion powderPrzyprawy4 g
paprika (divided between shrimp and sauce)Przyprawy6 g
oregano (dried)Przyprawy3 g
butterNabiał30 g
garlic (minced)Warzywa i owoce4 kawałki
gochujangSpiżarnia30 g
tomato pasteSpiżarnia20 g- coconut milk (one whole can)Spiżarnia400 ml
soy sauceSpiżarnia20 ml
sugarSpiżarnia8 g- chili flakes (to taste)Przyprawy3 g
- chicken bouillon cubeSpiżarnia1 kawałek
rice (cooked, for serving)Produkty zbożowe300 g- gochugaru (Korean chili flakes, for garnish)Przyprawy3 g
green onions (sliced, for garnish)Warzywa i owoce2 kawałki
na porcję
Wartości odżywcze
576kcal
- Węglowodany
- 67 g
- Białko
- 33 g
- Tłuszcz
- 20 g
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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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