Creamy Coconut Gochujang Shrimp

Steps

Cook the Shrimp

1. 1

   In a medium bowl, add the shrimp, olive oil, 1 teaspoon paprika, salt, black pepper, onion powder, and dried oregano, then toss until the shrimp are evenly coated.

2. 2

   Heat a large sauté pan or skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer to avoid crowding the pan.

3. 3

   Sear the shrimp for about 3 minutes per side until they are beautifully golden, pink, and cooked through.

   Start 3-minute timer
4. 4

   Transfer the cooked shrimp to a plate and set aside to prevent overcooking from residual heat.

Make the Sauce

5. 5

   In the same large sauté pan or skillet (do not clean it out), reduce heat to medium and add the butter and minced garlic.

6. 6

   Cook the garlic and butter for 1 to 2 minutes until fragrant, scraping up any browned bits from the shrimp.

   Start 2-minute timer
7. 7

   Add the gochujang paste and tomato paste to the pan. Whisk them into the butter and cook for about 1 to 2 minutes until the color deepens and the raw edge of the paste mellows.

   Start 2-minute timer
8. 8

   Pour in the coconut milk, crumbled bouillon, soy sauce, remaining 1 teaspoon paprika, granulated sugar, and chili flakes. Whisk until the sauce is completely smooth.

9. 9

   Bring the sauce to a simmer and cook for 5 to 6 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Taste and adjust seasoning if needed.

   Start 6-minute timer

Combine & Serve

10. 10

    To serve, add a scoop of jasmine rice to a serving bowl.

11. 11

    Pour the creamy sauce around the rice, then arrange the seared shrimp on top of the sauce.

12. 12

    Garnish with sliced green onions and extra chili flakes if desired, and enjoy immediately.