Creamy Coconut Gochujang Shrimp

Latest Noms
Written By Jackie Le

creamy coconut gochujang shrimp is korean heat meets rich coconut milk in one pan 🍤🥥 the shrimp get seared separately so they stay snappy, then get plated over rice with a spicy-sweet sauce spooned all around. honestly so good i could drink the sauce. 🫶

recipe from Moribyan

Ingredients

Shrimp

  • ½ lb large shrimp, peeled and deveined

  • 1½ tsp olive oil

  • ½ tsp paprika

  • ⅜ tsp salt

  • ¼ tsp black pepper

  • ¼ tsp onion powder

  • ¼ tsp dried oregano

Sauce

  • 1 tbsp unsalted butter

  • 1 tsp minced garlic

  • 1 tbsp gochujang paste

  • 1½ tsp tomato paste

  • ¾ cup coconut milk (about half a 13.5 oz can)

  • ½ small chicken bouillon cube, crumbled (or salt, to taste)

  • ¾ tsp low sodium soy sauce

  • ½ tsp paprika

  • ½ tsp granulated sugar

  • ½ tsp chili flakes, to taste

To serve

  • jasmine rice

  • green onions, sliced

Serves 2

Prep time ~10 mins

Cook time ~20 mins

Cooking Instructions

WASH YOUR VEGGIES

  • Wash and prep your veggies and herbs before getting started.

Cook the shrimp

  • In a bowl, toss shrimp with olive oil, paprika, salt, black pepper, onion powder, and dried oregano until evenly coated.

  • Heat a large sauté pan or skillet over medium-high heat. Add shrimp in a single layer and sear for about 2 minutes per side, until golden and cooked through.

  • Transfer shrimp to a plate and set aside.

Make the sauce

  • In the same pan, without cleaning it, melt butter with minced garlic over medium heat and cook for 1-2 minutes until fragrant.

  • Add gochujang paste and tomato paste, whisking to combine, and cook for 1-2 minutes until the color deepens slightly.

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

  • Bring to a simmer and cook for 5-6 minutes, stirring occasionally, until thick and creamy. Taste and adjust to your liking.

Serve

  • Add a scoop of jasmine rice to each bowl, then pour the sauce around the rice.

  • Arrange the shrimp on top of the sauce and garnish with sliced green onions.

Tips & Notes

  • Pat your shrimp completely dry before seasoning — any extra moisture will keep them from searing properly.

  • Use a mild gochujang paste if you want to keep the heat approachable.

  • No bouillon on hand? Just season the sauce with salt to taste instead.

  • The shrimp stay separate from the sauce until plating — that's what keeps them from turning rubbery.

  • The sauce can be made up to 3 days ahead and reheated gently in a pan over low heat.

Jackie Le
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