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Creamy Coconut Gochujang Shrimp
30 minServes 4Nutri-Score C€€
C
30 min
30 minCreamy Coconut Gochujang Shrimp
what you need
Ingredients
large shrimp (peeled, deveined, tails removed)Other600 g
olive oil (for drizzling and searing)Pantry30 ml
saltSpices3 g
black pepper (ground)Spices2 g
onion powderSpices4 g
paprika (divided between shrimp and sauce)Spices6 g
oregano (dried)Spices3 g
butterDairy30 g
garlic (minced)Produce4 pieces
gochujangPantry30 g
tomato pastePantry20 g- coconut milk (one whole can)Pantry400 ml
soy saucePantry20 ml
sugarPantry8 g- chili flakes (to taste)Spices3 g
- chicken bouillon cubePantry1 piece
rice (cooked, for serving)Grains300 g- gochugaru (Korean chili flakes, for garnish)Spices3 g
green onions (sliced, for garnish)Produce2 pieces
per serving
Nutrition
576kcal
- Carbs
- 67 g
- Proteins
- 33 g
- Fat
- 20 g
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
most cooked first