Yields: 2–3 servings
Time: 30 minutes
Style: Korean-inspired with tropical flair
Ingredients:
For the shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon oil
- 2 tablespoons butter
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 2 teaspoons honey or brown sugar
- 1 garlic clove, minced
- Juice of ½ lime
For the coconut rice:
- 1 cup jasmine or basmati rice
- ¾ cup coconut milk (full-fat)
- ¾ cup water
- Pinch of salt
- Optional: 1 tsp coconut oil or a few lime leaves for fragrance
To garnish:
- Chopped scallions
- Toasted sesame seeds
- Lime wedges
- Optional: thin-sliced cucumber or pickled radish for freshness
Directions:
1. Cook the coconut rice:
- Combine rice, coconut milk, water, and salt in a saucepan.
- Bring to a boil, then cover and reduce to low. Simmer for 15 minutes, then remove from heat and let sit (covered) for 5 more minutes. Fluff with a fork.
2. Sauté the shrimp:
- Heat oil in a skillet over medium-high. Add shrimp and cook 1–2 minutes per side until pink and just cooked through. Remove from pan.
3. Make the sauce:
- In the same pan, melt butter. Add garlic, gochujang, soy sauce, and honey. Stir and simmer for 1 minute until bubbling.
- Return shrimp to the pan and toss to coat. Squeeze in lime juice.
4. Serve:
- Plate shrimp over fluffy coconut rice. Top with scallions, sesame seeds, and serve with lime wedges.
Variations:
- Add sautéed bok choy or snap peas on the side
- Swap shrimp for crispy tofu or pan-seared salmon
- Want it saucier? Double the gochujang butter sauce ingredients
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