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Gochujang Sugar-Glazed Shrimp

Gochujang Sugar-Glazed Shrimp

with Seasoned Rice

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Sticky, sweet and succulent shrimp are the stars of this lip-smacking stir-fry. We've paired them with crisp, sesame veggies to make this delicious dish one to remember!

Tags:SpicyQuick Prep
Allergens:Crustacean/CrustacéSoy/SojaWheat/BléSesame/SésameSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

2 tbsp

Gochujang

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

¾ cup

Jasmine Rice

226 g

Shanghai Bok Choy

4 tbsp

Soy Sauce Mirin Blend

(ContainsSoy/Soja)

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

2 unit

Garlic, cloves

160 g

Sweet Bell Pepper

2 tsp

Sriracha

1 tsp

Moo Shu Spice Blend

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

1 tsp

Sugar*

1.5 tbsp

Oil*

0.31 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories650 kcal
Fat16 g
Saturated Fat2.5 g
Carbohydrate94 g
Sugar16 g
Dietary Fiber5 g
Protein30 g
Cholesterol180 mg
Sodium2670 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Strainer
Whisk
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil. Once boiling, add rice, 1/4 tsp salt and 1 tsp Moo Shu Spice Blend (dbl both for 4 ppl) to the boiling water. Stir to combine, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.

2

While the rice cooks, core, then cut pepper into 1/4-inch slices. Cut bok choy into 1/2-inch pieces. Peel, then mince or grate garlic. Drain and rinse shrimp using a strainer, then pat dry with paper towels.

3

Whisk together soy sauce mirin blend, garlic, sriracha, cornstarch, gochujang, 1 tsp sugar, 1/2 cup water (dbl both for 4 ppl) in a medium bowl. Set aside.

4

Heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. Transfer to a plate and set aside. Increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then peppers and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.

5

Transfer veggies to another medium bowl and set aside. Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then shrimp and glaze. Cook, stirring occasionally, until shrimp just turn pink and glaze thickens slightly, 3-4 min.** (NOTE: Don't overcrowd the pan; cook the shrimp in 2 batches for 4 ppl using 1/2 tbsp oil and half the glaze for each batch!) Add veggies and stir to combine.

6

Fluff rice with a fork, then stir in half the sesame seeds. Season with salt. Divide rice between bowls, then top with shrimp and veggies. Sprinkle remaining sesame seeds over top.