Creamy Coconut Gochujang Shrimp

• doses: 4 servings
• tempo ativo: 10 minutes
• tempo total: 30 minutes

Ingredientes

SHRIMP

1 pound large shrimp (peeled and deveined)

1 tablespoon olive oil

1 teaspoon paprika

3/4 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

SAUCE

2 tablespoons unsalted butter

2 teaspoons minced garlic

2 tablespoons gochujang paste

1 tablespoon tomato paste

1 can (13.5 ounces coconut milk)

1 small chicken bouillon cube (or 1/2 a large cube, crumbled)

1/2 tablespoon low sodium soy sauce

1 teaspoon paprika

1 teaspoon granulated sugar

3/4 to 1 teaspoon chili flakes (to taste)

FOR SERVING

Jasmine rice

Green onions (sliced)

Instruções

COOK THE SHRIMP

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

In a large sauté pan or skillet over medium-high heat, add the seasoned shrimp in a single layer, then sear for about 3 minutes per side until beautifully golden and pink and cooked through.

Transfer the shrimp to a plate and set aside.

MAKE THE SAUCE

In the same large sauté pan or skillet, without cleaning it, over medium heat, add the butter and minced garlic, then cook for 1 to 2 minutes until fragrant.

Add the gochujang paste and tomato paste, then whisk until combined and cook down for about 1 to 2 minutes.

Add the coconut milk, crumbled bouillon, soy sauce, paprika, granulated sugar, and chili flakes, then whisk until smooth.

Bring the sauce to a simmer, then cook for 5 to 6 minutes, stirring occasionally, until thick and creamy. Taste and adjust anything to your liking.

COMBINE & SERVE

In a serving bowl, add a scoop of jasmine rice.

Pour the sauce around the rice.

Arrange the shrimp on top of the sauce, then garnish with sliced green onions and enjoy!