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!


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


2 unit

Green Onions

¾ cup

Jasmine Rice

113 g

Sugar Snap Peas

¼ cup

Soy Sauce Mirin Blend


1 tbsp



30 g


6 g


160 g

Sweet Bell Pepper

Not included in your delivery

1 tsp


1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories650 kcal
Fat15 g
Saturated Fat2 g
Carbohydrate97 g
Sugar14 g
Dietary Fiber6 g
Protein29 g
Cholesterol180 mg
Sodium1870 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce.

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


While the rice cooks, thinly slice green onions. Core, then cut pepper 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.


Whisk together ssoy sauce mirin blend, garlic, remaining ginger, cornstarch, gochujang, 1 tsp sugar, 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 snap peas. 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 (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 two batches for 4 ppl, using 1/2 tbsp oil and half the glaze for each batch!) Add veggies and stir to combine.


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 remaining green onions and remaining sesame seeds over top.