EASY MEALS FOR 2, EP. 13 Creamy Gochujang Shrimp Brothy Rice Ingredients Shrimp * 340g frozen shrimp (or 275g fresh), peeled and deveined * ½ tsp black pepper * ¼ tsp salt * 1/2 tbsp soy sauce * 1 tbsp olive oil Sauce * 1 tbsp olive oil * 102g sliced onion ( 1 sliced onion ) * 1 bell pepper (about 168g), sliced * 4 cloves garlic (about 15g), minced * 1 tsp fresh grated ginger * 1½ tbsp gochujang * 250ml chicken broth ( about 1 cup ) * 1 can (400ml) coconut milk * 2 tsp fish sauce (adjust to taste) * Juice of ½ lime * 1 tbsp brown sugar To Serve * Cooked jasmine rice * Fresh cilantro, chopped Instructions 1. Cook the shrimp * Season the shrimp with the salt and black pepper. * Toss with the olive oil. * Heat a large skillet over medium-high heat. * Add the shrimp and cook for 3–4 minutes, flipping halfway through. * During the last 30 seconds, add ½ tbsp soy sauce and toss to coat. * Remove the shrimp from the pan and set aside. 2. Build the sauce * 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. * 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. 3. Make it creamy * Add the coconut milk and bring to a gentle simmer. * Simmer for about 2 minutes. * Stir in the brown sugar, lime juice, and fish sauce. Taste and adjust the fish sauce if needed (start with 1 tsp). 4. Finish * Add the sliced bell pepper and cook for 2 minutes, keeping it slightly crisp. * Return the shrimp to the pan and cook for another 30 seconds to 1 minute, just until heated through. * Serve over warm jasmine rice and garnish with fresh cilantro. #DinnerIdeas #brothyrice #shrimp #broth #creatorsearchinsights - @foodierandy