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Gochujang Glazed Double Shrimp
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Gochujang Glazed Double Shrimp

Gochujang Glazed Double Shrimp

with Sesame Rice

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:
Spicy
Quick Prep
Quick
Allergens:
Shrimp/Crevettes
Soy
Wheat
Sesame

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

Preparation Time25 minutes
DifficultyEasy

Ingredients

serving amount

570 g

Shrimp

(Contains Shrimp/Crevettes)

2 tbsp

Gochujang

(Contains Soy, Wheat)

1 tbsp

Sesame Seeds

(Contains Sesame)

¾ cup

Jasmine Rice

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy)

1 tbsp

Cornstarch

1 tbsp

Garlic Puree

160 g

Sweet Bell Pepper

2 tsp

Sriracha

1 tsp

Moo Shu Spice Blend

(Contains Soy, Wheat)

56 g

Carrot, julienned

Not included in your delivery

1 tsp

Sugar*

1.5 tbsp

Oil*

0.31 tsp

Salt*

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Nutrition Values

Calories748 kcal
Fat18 g
Saturated Fat3 g
Carbohydrate99 g
Sugar16 g
Dietary Fiber3 g
Protein47 g
Cholesterol359 mg
Sodium3294 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.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Strainer
Whisk
Medium Bowl
Large Non-Stick Pan

Instructions

Cook rice
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 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.

Prep
2

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

Make glaze
3

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.

Toast sesame seeds and cook veggies
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. (TIP: Keep an eye on sesame seeds so they don't burn!) 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 carrots. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min. Transfer veggies to another medium bowl and set aside.

Cook shrimp and finish veggies
5

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.

Finish and serve
6

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.

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