Creamy Coconut Gochujang Shrimp
Tender shrimp simmered in a rich, creamy coconut and spicy gochujang sauce for a quick, comforting one-pan dinner.
Equipment
Ingredients
Ingredients
shrimp (peeled, deveined)
500 g
coconut milk (full-fat)
400 ml
gochujang
45 g
garlic (minced)
4 cloves
ginger (minced)
15 g
onion (sliced)
1 medium
olive oil
30 ml
soy sauce
15 ml
honey
15 ml
rice (cooked)
300 g
green onion (sliced)
2 stalks
sesame seeds
5 g
Instructions
Prepare aromatics
Mince garlic and ginger, slice onion.
Sauté aromatics
Heat oil in a pan and sauté onion, garlic and ginger until fragrant.
Cook the sauce
Add gochujang, coconut milk, soy sauce and honey. Stir until smooth and simmering.
Cook the shrimp
Add shrimp to the simmering sauce and cook until pink and opaque.
Serve
Serve hot over cooked rice, garnished with green onions and sesame seeds.
Original recipe
Storage
Best enjoyed fresh. Sauce may thicken when chilled; add a splash of water or coconut milk when reheating.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.