Creamy Coconut Gochujang Shrimp
Equipment
Ingredients
Main Ingredients
shrimp (peeled, deveined)
500 g
coconut milk
400 ml
gochujang
2 tbsp
garlic (minced)
3 cloves
ginger (minced)
1 tbsp
vegetable oil
2 tbsp
green onion (sliced)
2 stalks
sesame seeds
1 tbsp
salt
0.5 tsp
black pepper
0.25 tsp
Instructions
Prepare ingredients
Minced garlic and ginger, slice green onions, and measure all ingredients.
Heat oil in pan
Heat vegetable oil in a large pan over medium-high heat.
Cook aromatics
Add minced garlic and ginger to the hot oil and cook until fragrant, about 30 seconds.
Add gochujang
Add gochujang to the pan and stir to combine with the aromatics.
Add coconut milk
Pour in the coconut milk and stir until the gochujang is fully incorporated into the sauce.
Cook shrimp
Add the shrimp to the creamy sauce and cook until pink and opaque, about 3-4 minutes.
Season and finish
Season with salt and pepper, then garnish with sliced green onions and sesame seeds.
Original recipe
Storage
Best served fresh. Coconut milk may separate when reheated but can be stirred back together.
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