Creamy Coconut Gochujang Shrimp
Creamy Coconut Gochujang Shrimp
Ingredients
For the Shrimp and Sauce
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons neutral oil, such as vegetable or canola
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, thinly sliced (or 1/2 teaspoon red pepper flakes)
- 2 tablespoons gochujang
- 13.5 fluid ounces full-fat coconut milk, canned
- 1 tablespoon soy sauce
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped, for garnish
For Serving
- 4 cups cooked rice, hot
Instructions
- 1
Pat the peeled and deveined shrimp dry with paper towels. This helps them sear better. Season lightly with salt and black pepper, if desired.
⏱️ 2 min
- 2
Heat the neutral oil in a large skillet or pan over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Cook for 1-2 minutes per side, until they turn pink and are lightly seared. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside on a plate.
⏱️ 5 min
- 3
Reduce the heat to medium. Add the minced garlic, grated ginger, and sliced red chili (or red pepper flakes) to the same pan. Sauté for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 2 min
- 4
Stir in the gochujang, then pour in the full-fat coconut milk and soy sauce. Whisk or stir well to combine all ingredients, ensuring the gochujang is fully dissolved into the liquid. Bring the mixture to a gentle simmer, stirring occasionally, and allow it to cook for 3-5 minutes, until the sauce thickens slightly.
⏱️ 5 min
- 5
Return the cooked shrimp to the simmering sauce. Stir gently to coat the shrimp evenly. Cook for another 1-2 minutes, just until the shrimp are heated through.
⏱️ 2 min
- 6
Remove the pan from the heat. Squeeze the fresh lime juice over the shrimp and sauce. Stir gently to incorporate.
⏱️ 1 min
- 7
Garnish generously with fresh chopped cilantro.
⏱️ 1 min
- 8
Serve the creamy coconut gochujang shrimp immediately over hot cooked rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Coconut Gochujang Shrimp
For the Shrimp and Sauce
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons neutral oil, such as vegetable or canola
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, thinly sliced (or 1/2 teaspoon red pepper flakes)
- 2 tablespoons gochujang
- 13.5 fluid ounces full-fat coconut milk, canned
- 1 tablespoon soy sauce
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped, for garnish
For Serving
- 4 cups cooked rice, hot
Instructions
- 1
Pat the peeled and deveined shrimp dry with paper towels. This helps them sear better. Season lightly with salt and black pepper, if desired.
⏱️ 2 min - 2
Heat the neutral oil in a large skillet or pan over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Cook for 1-2 minutes per side, until they turn pink and are lightly seared. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside on a plate.
⏱️ 5 min - 3
Reduce the heat to medium. Add the minced garlic, grated ginger, and sliced red chili (or red pepper flakes) to the same pan. Sauté for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 2 min - 4
Stir in the gochujang, then pour in the full-fat coconut milk and soy sauce. Whisk or stir well to combine all ingredients, ensuring the gochujang is fully dissolved into the liquid. Bring the mixture to a gentle simmer, stirring occasionally, and allow it to cook for 3-5 minutes, until the sauce thickens slightly.
⏱️ 5 min - 5
Return the cooked shrimp to the simmering sauce. Stir gently to coat the shrimp evenly. Cook for another 1-2 minutes, just until the shrimp are heated through.
⏱️ 2 min - 6
Remove the pan from the heat. Squeeze the fresh lime juice over the shrimp and sauce. Stir gently to incorporate.
⏱️ 1 min - 7
Garnish generously with fresh chopped cilantro.
⏱️ 1 min - 8
Serve the creamy coconut gochujang shrimp immediately over hot cooked rice.
⏱️ 2 min