Creamy Coconut Gochujang Shrimp
Juicy shrimp simmered in a rich, spicy-sweet coconut gochujang sauce that strikes the perfect balance between creamy, savory, and fiery. Ready in under 30 minutes, this addictive dish delivers restaurant-quality flavors at home.
Equipment
Ingredients
Main Ingredients
large shrimp (peeled, deveined)
500 g
full-fat coconut milk (room_temperature)
400 ml
gochujang (room_temperature)
45 g
garlic (minced)
4 cloves
fresh ginger (grated)
15 g
honey (room_temperature)
30 ml
soy sauce (room_temperature)
30 ml
sesame oil (room_temperature)
15 ml
vegetable oil (room_temperature)
30 ml
green onions (sliced)
3 stalks
sesame seeds (toasted)
10 g
Instructions
Prepare ingredients
Peel and devein shrimp if not already done. Mince garlic and grate ginger. Slice green onions.
Make the creamy gochujang sauce
In a bowl, whisk together coconut milk, gochujang, honey, soy sauce, and sesame oil until smooth.
Cook the shrimp
Heat vegetable oil in a large pan over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and cooked through.
Add aromatics
Push shrimp to one side of pan. Add minced garlic and grated ginger to the empty space and cook for 30 seconds until fragrant.
Combine sauce with shrimp
Pour the prepared gochujang coconut sauce over the shrimp and aromatics. Stir gently to coat everything evenly and bring to a gentle simmer.
Finish and serve
Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over rice or noodles.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate slightly when reheated but flavor remains excellent.
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