Step-by-step

0/10 done

1
Season the shrimp with the salt and black pepper. Toss with the olive oil.
2
Heat a large skillet over medium-high heat. Add the shrimp and cook for 3–4 minutes, flipping halfway through.
3
During the last 30 seconds, add ½ tbsp soy sauce and toss to coat. Remove the shrimp from the pan and set aside.
4
In the same skillet, add 1 tbsp olive oil if needed. Add the onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant and softened.
5
Stir in the gochujang and cook for about 1 minute. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
6
Add the coconut milk and bring to a gentle simmer. Simmer for about 2 minutes.
7
Stir in the brown sugar, lime juice, and fish sauce. Taste and adjust the fish sauce if needed (start with 1 tsp).
8
Add the sliced bell pepper and cook for 2 minutes, keeping it slightly crisp.
9
Return the shrimp to the pan and cook for another 30 seconds to 1 minute, just until heated through.
10
Serve over warm jasmine rice and garnish with fresh cilantro.

Creamy Gochujang Shrimp Brothy Rice

Name: Creamy Gochujang Shrimp Brothy Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: g frozen shrimp; tsp black pepper; tsp salt; tbsp soy sauce; tbsp olive oil; g onion; bell pepper; cloves garlic; tsp fresh grated ginger; tbsp gochujang; ml chicken broth; ml coconut milk; tsp fish sauce; lime; tbsp brown sugar; jasmine rice; fresh cilantro

🔥 600 kcal⏱ 30 min⏱ 10 min prep🍳 20 min cook👤 2 servings👨‍🍳👨‍🍳👨‍🍳 Hard

👁 1 views·↓ 2 saves

No ratings yet

A delicious and easy meal for two featuring shrimp in a creamy gochujang sauce served over jasmine rice.

#dinner#shrimp#easy meals#brothy rice

Step-by-step instructions

0/10 done

1
Season the shrimp with the salt and black pepper. Toss with the olive oil.
2
Heat a large skillet over medium-high heat. Add the shrimp and cook for 3–4 minutes, flipping halfway through.
3
During the last 30 seconds, add ½ tbsp soy sauce and toss to coat. Remove the shrimp from the pan and set aside.
4
In the same skillet, add 1 tbsp olive oil if needed. Add the onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant and softened.
5
Stir in the gochujang and cook for about 1 minute. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
6
Add the coconut milk and bring to a gentle simmer. Simmer for about 2 minutes.
7
Stir in the brown sugar, lime juice, and fish sauce. Taste and adjust the fish sauce if needed (start with 1 tsp).
8
Add the sliced bell pepper and cook for 2 minutes, keeping it slightly crisp.
9
Return the shrimp to the pan and cook for another 30 seconds to 1 minute, just until heated through.
10
Serve over warm jasmine rice and garnish with fresh cilantro.