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–+ servings

Creamy Coconut Gochujang Shrimp

Juicy seared shrimp get folded into a rich, spicy-sweet coconut gochujang sauce that's begging to be spooned over rice. The gochujang paste brings heat, the coconut milk brings creaminess, and a touch of tomato paste and bouillon rounds everything out into something deeply savory. One bite and you'll see why this one's going into your regular dinner rotation.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yields4 servings
Print Recipe Pin Recipe
Servings4 servings

Ingredients

SHRIMP

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano

SAUCE

  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 2 tablespoons gochujang paste
  • 1 tablespoon tomato paste
  • 1 can, 13.5 ounces coconut milk
  • 1 small chicken bouillon cube, or 1/2 a large cube, crumbled
  • 1/2 tablespoon low sodium soy sauce
  • 1 teaspoon paprika
  • 1 teaspoon granulated sugar
  • 3/4 to 1 teaspoon chili flakes, to taste

FOR SERVING

  • Jasmine rice
  • Green onions, sliced

Instructions 

COOK THE SHRIMP

  1. In a medium bowl, add the shrimp, olive oil, paprika, salt, black pepper, onion powder, and dried oregano, then toss until evenly coated.
  2. In a large sauté pan or skillet over medium-high heat, add the seasoned shrimp in a single layer, then sear for about 3 minutes per side until beautifully golden and pink and cooked through.
  3. Transfer the shrimp to a plate and set aside.

MAKE THE SAUCE

  1. In the same large sauté pan or skillet, without cleaning it, over medium heat, add the butter and minced garlic, then cook for 1 to 2 minutes until fragrant.
  2. Add the gochujang paste and tomato paste, then whisk until combined and cook down for about 1 to 2 minutes.
  3. Add the coconut milk, crumbled bouillon, soy sauce, paprika, granulated sugar, and chili flakes, then whisk until smooth.
  4. Bring the sauce to a simmer, then cook for 5 to 6 minutes, stirring occasionally, until thick and creamy. Taste and adjust anything to your liking.

COMBINE & SERVE

  1. In a serving bowl, add a scoop of jasmine rice.
  2. Pour the sauce around the rice.
  3. Arrange the shrimp on top of the sauce, then garnish with sliced green onions and enjoy!

Notes

Q: Can I use frozen shrimp for this recipe?
A: Yes, that's actually what I use — just make sure to fully thaw and pat the shrimp dry before seasoning so they sear instead of steam.
Q: Is this recipe very spicy?
A: It has a moderate heat from the gochujang paste and chili flakes, but using a mild gochujang paste, which is what I use, makes it noticeably less spicy.
Q: What can I use instead of chicken bouillon?
A: You can simply omit it and season with salt to taste instead.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!