HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGochujang Sugar Glazed Shrimp
Gochujang Sugar-Glazed Shrimp

Gochujang Sugar-Glazed Shrimp

with Seasoned Rice

Read more

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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



2 tbsp


(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Sesame Seeds


¾ cup

Jasmine Rice

226 g

Shanghai Bok Choy

4 tbsp

Soy Sauce Mirin Blend


1 tbsp


1 tbsp

Garlic Puree

160 g

Sweet Bell Pepper

2 tsp


1 tsp

Moo Shu Spice Blend

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

1 tsp


1.5 tbsp


0.31 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories660 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate93 g
Sugar16 g
Dietary Fiber4 g
Protein30 g
Cholesterol180 mg
Sodium2550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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 over high heat. Once boiling, add rice, 1/4 tsp salt and 1 tsp Moo Shu Spice Blend (dbl both for 4 ppl). Stir to combine, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, core, then cut pepper into 1/4-inch slices. Cut bok choy into 1/2-inch pieces. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.


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


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. Transfer veggies to another medium bowl and set aside.


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


Season rice with salt, then add half the sesame seeds. Fluff rice with a fork. Divide rice between bowls, then top with shrimp and veggies. Sprinkle with remaining sesame seeds. Drizzle sriracha over top, if desired.