Shrimp Gochujang

Ingredients

• •SHRIMP
• •1 pound shrimp, peeled and deveined
• •Drizzle of olive oil
• •1 teaspoon paprika
• •1 teaspoon salt
• •1 teaspoon dried oregano
• •SAUCE
• •2 tablespoons butter
• •4 garlic cloves, minced
• •2 tablespoons gochujang paste, more if you want it spicier
• •1 tablespoon tomato paste
• •1 can (13.5 ounces) coconut milk
• •1 teaspoon chicken bouillon powder
• •1 tablespoon soy sauce
• •1/2 teaspoon paprika
• •1 teaspoon granulated sugar
• •FOR SERVING
• •Jasmine rice
• •Green onions, sliced
• •Chili flakes

Instructions

1. 1Start Cooking
2. 2COOK THE SHRIMP
3. 3In a medium bowl, add the shrimp, olive oil, garlic, paprika, salt, and dried oregano, then toss until evenly coated. In a large sauté pan or skillet over medium-high heat, add the seasoned shrimp in a single layer, then sear for about 4 minutes per side until cooked through. Transfer the shrimp to a plate and set aside.
4. 4MAKE THE SAUCE
5. 5In the same large pan or skillet, turn on medium heat, add the butter and minced garlic, then cook for 1 to 2 minutes. Add the gochujang paste and tomato paste, then whisk until combined and cook down for about 1 to 2 minutes. Add the coconut milk, chicken bouillon, soy sauce, paprika, and sugar, whisk until smooth. Bring the sauce to a simmer, then cook for 5 to 6 minutes, stirring occasionally, until thick and creamy. Serve with rice and top with green onions and red pepper flakes.