Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1 pound of large shrimp and toss with 1 tablespoon of cornstarch, a pinch of salt, and a pinch of black pepper in a medium bowl.

2. 2

   Whisk together 1 can (13.5 fluid ounces) of full-fat coconut milk, 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 4 minced garlic cloves, 1 inch of grated fresh ginger, and 1 tablespoon of honey in a separate bowl to create the coconut gochujang sauce.

3. 3

   Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until it shimmers, ensuring the pan is very hot for flash frying.

4. 4

   Flash-fry the seasoned shrimp in batches for 1-2 minutes per side until they turn pink and are cooked through, then remove the shrimp from the wok and set them aside.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the same wok, then quickly stir-fry 8 cups of roughly chopped fresh spinach or bok choy for 1-2 minutes until the greens are just wilted.

6. 6

   Pour the prepared coconut gochujang sauce into the wok with the wilted greens and bring it to a gentle simmer for 2-3 minutes, stirring occasionally to allow the sauce to thicken slightly.

7. 7

   Return the flash-fried shrimp to the wok, gently tossing everything to coat the shrimp and greens evenly with the sauce, ensuring the shrimp are heated through.

8. 8

   Serve the Korean Flash-Fried Coconut Gochujang Shrimp with Sesame Greens immediately, garnished with 1 tablespoon of toasted sesame seeds.