Imported from Instagram

Creamy Coconut Gochujang Shrimp

Name: Creamy Coconut Gochujang Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 1 lb large shrimp (Peeled, deveined, and tails removed); 1 tbsp olive oil (For seasoning the shrimp); salt (To taste, for seasoning the shrimp); black pepper (To taste, for seasoning the shrimp); 0.5 tsp onion powder (For seasoning the shrimp); 1 tsp paprika (Used in the shrimp seasoning and again in the sauce); 0.5 tsp oregano (For seasoning the shrimp); 1 tbsp olive oil (For searing the shrimp); 2 tbsp butter (For the sauce); 3 cloves garlic (For the sauce); 2 tbsp gochujang (Korean fermented chili paste); 1 tbsp tomato paste (For the sauce); 13.5 oz coconut milk (One can; the transcript does not specify light or full-fat); 2 tbsp soy sauce (For the sauce); 1 tsp sugar (For the sauce); chili flakes (To taste, added to the sauce); 1 chicken bouillon cube (For the sauce); 4 cups cooked rice (The transcript describes serving the dish with a small bowl of rice); gochugaru (Korean chili flakes, for garnish); 2 green onions (For garnish)

Recipe by Hajar Larbah @moribyan · Instagram

Imported by Pranaya Shrestha on SeeMeCook

A one-pan shrimp dinner with a creamy coconut-gochujang sauce, savory spices, and a gently spicy finish. Serve the sauce and seared shrimp over rice with gochugaru and green onions.

4 servings30 minSoutheast Asian

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Ingredients

1 lb large shrimp (Peeled, deveined, and tails removed)
1 tbsp olive oil (For seasoning the shrimp)
salt (To taste, for seasoning the shrimp)
black pepper (To taste, for seasoning the shrimp)
0.5 tsp onion powder (For seasoning the shrimp)
1 tsp paprika (Used in the shrimp seasoning and again in the sauce)
0.5 tsp oregano (For seasoning the shrimp)
1 tbsp olive oil (For searing the shrimp)
2 tbsp butter (For the sauce)
3 cloves garlic (For the sauce)
2 tbsp gochujang (Korean fermented chili paste)
1 tbsp tomato paste (For the sauce)
13.5 oz coconut milk (One can; the transcript does not specify light or full-fat)
2 tbsp soy sauce (For the sauce)
1 tsp sugar (For the sauce)
chili flakes (To taste, added to the sauce)
1 chicken bouillon cube (For the sauce)
4 cups cooked rice (The transcript describes serving the dish with a small bowl of rice)
gochugaru (Korean chili flakes, for garnish)
2 green onions (For garnish)

Steps

1
Place the peeled, deveined shrimp with the tails removed in a bowl. Add a drizzle of olive oil, salt, black pepper, onion powder, paprika, and oregano, then mix until the shrimp are evenly coated.
2
Add the remaining olive oil to a large pan over medium-high heat. Add the seasoned shrimp in a single layer and sear them on both sides until beautifully browned and fully cooked through.
3
Remove the cooked shrimp from the pan and set them aside, leaving the pan and its flavorful browned bits available for the sauce.
4
Melt the butter in the same pan. Add the garlic and sauté until fragrant.
5
Add the gochujang and tomato paste. Cook them down together, stirring to combine with the butter and garlic.
6
Pour the coconut milk into the pan. Add the soy sauce, sugar, paprika, chili flakes to taste, and chicken bouillon cube.
7
Mix the sauce thoroughly until the bouillon cube is incorporated and the ingredients are evenly combined.
8
To serve, place cooked rice in small bowls. Pour the creamy coconut-gochujang sauce over the rice, then add the seared shrimp.
9
Garnish with gochugaru and green onions, then serve and enjoy.

Notes

The source gives no exact ingredient measurements beyond one can of coconut milk, one chicken bouillon cube, and chili flakes to taste; several quantities are practical estimates. The transcript does not specify the sauce simmering time, heat level, or the exact amount of rice. It describes the meal as ready in 30 minutes and prepared in one pan.