Creamy Gochujang Shrimp Brothy Rice

Serves 2
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Directions

  1. 1Season the shrimp with the salt and black pepper.
  2. 2Toss the shrimp with 1 tbsp of olive oil.
  3. 3Heat a large skillet over medium-high heat.
  4. 4Add the shrimp and cook for 3–4 minutes, flipping halfway through.
  5. 5During the last 30 seconds of cooking, add ½ tbsp soy sauce and toss to coat.
  6. 6Remove the shrimp from the pan and set aside.
  7. 7In the same skillet, add 1 tbsp olive oil if needed.
  8. 8Add the onion, garlic, and ginger and sauté for 3–4 minutes until fragrant and softened.
  9. 9Stir in the gochujang and cook for about 1 minute.
  10. 10Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
  11. 11Add the coconut milk and bring to a gentle simmer.
  12. 12Simmer for about 2 minutes.
  13. 13Stir in the brown sugar, lime juice, and fish sauce.
  14. 14Taste and adjust the fish sauce if needed.
  15. 15Add the sliced bell pepper and cook for 2 minutes, keeping it slightly crisp.
  16. 16Return the shrimp to the pan and cook for another 30 seconds to 1 minute, just until heated through.
  17. 17Serve over warm jasmine rice and garnish with fresh cilantro.

Ingredients

  • 340 g frozen shrimp, peeled and deveined
  • 275 g fresh shrimp, peeled and deveined
  • 0.5 tsp black pepper
  • 0.25 tsp salt
  • 0.5 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 102 g sliced onion
  • 1 bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 tsp fresh grated ginger
  • 1.5 tbsp gochujang
  • 250 ml chicken broth
  • 400 ml coconut milk
  • 2 tsp fish sauce
  • 0.5 lime juice
  • 1 tbsp brown sugar
  • cooked jasmine rice
  • fresh cilantro, chopped

Equipment

large skillet

Tips

  • Adjust fish sauce to taste, starting with 1 tsp.
  • Cook bell pepper for 2 minutes to keep it slightly crisp.
Creamy Gochujang Shrimp Brothy Rice | Clip Recipe