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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. Its fresh flavours make this delicious dish one to remember!

Tags:SpicyQuick
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)

1 tbsp

Gochujang

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

2 unit

Green Onions

¾ cup

Jasmine Rice

113 g

Sugar Snap Peas

¼ cup

Soy Sauce Mirin Blend

(ContainsSoy/Soja)

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

30 g

Ginger

6 g

Garlic

160 g

Sweet Bell Pepper

Not included in your delivery

1 tsp

Sugar*

2.5 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2971 kJ
Calories710 kcal
Fat22 g
Saturated Fat3 g
Carbohydrate97 g
Sugar14 g
Dietary Fiber6 g
Protein29 g
Cholesterol180 mg
Sodium1580 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Strainer
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

In Step 3, use this heat guide to determine what spice level you prefer (dbl each measurement for 4 ppl): 1/2 tbsp spicy and 1 tbsp extra-spicy!

Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Thinly slice green onions. Core, then cut peppers into 1/4-inch slices. Trim snap peas. Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.

2

Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice, 1/4 tsp salt (dbl for 4ppl) and half the ginger to the boiling water. Stir together, then reduce the heat to low. Cook, still covered, until rice is tender and liquid has been absorbed, 12-14 min.

3

While rice cooks, whisk together soy-mirin blend, garlic, remaining ginger, cornstarch, 1 tsp sugar, 1/2 cup water and 1/2 tbsp gochujang (dbl all for 4 ppl) in a medium bowl. (NOTE: Reference Heat Guide in Start Strong.) 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 the peppers and snap peas. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 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 the shrimp and glaze. Cook, stirring occasionally, until shrimp just turns pink and glaze thickens slightly, 2-3 min.** (NOTE: Don't overcrowd the pan; cook the shrimp in two batches for 4 ppl, using 1 tbsp oil for each batch!) Add veggies and stir together.

6

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