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Spicy Gochujang Honey Shrimp
over garlic ginger rice
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Tree Nuts (Cashews), Shellfish (Shrimp), Sesame, Soy
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Under %{max_calories} calories
Chef
Nigel Palmer
Sweet and spicy are just a great pair of flavors, hitting the tongue in all kinds of different and marvelous ways. The flavors get spread out more on our tiny crustacean friends, the shrimp, and are also perfectly lovely with this medley of vegetables, peppers, onions and snow peas. You know what else is a great pair? You and this meal.
In Your Box (serves 2)
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8 oz. Shrimp
- 6 oz. Pepper, Onion & Pea Medley
- 2.88 oz. Minute Rice
- 2 Green Onions
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1 oz. Cashews
- ½ fl. oz. Honey
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2 tsp. Gochujang Red Pepper Paste
- 2 tsp. Minced Ginger
- 1 Tbsp. Cornstarch
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½ tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) o30nW9q0
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Calories550
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Carbohydrates61g
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Net Carbs57g
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Fat23g
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Protein24g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches, if necessary.
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If using diced chicken breasts, follow same instructions as shrimp in Steps 1 and 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat shrimp dry. Place shrimp and cornstarch in a mixing bowl and gently combine until shrimp are completed coated. -
2 Start the Shrimp and Vegetables
Heat 1 Tbsp. olive oil in a large non-stick pan over medium-high heat.
Add shrimp to hot pan and cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove shrimp to a plate. Keep pan over medium-high heat.Add 1 tsp. olive oil and pepper, onion & pea medley to hot pan. Stir occasionally until almost tender, 4-6 minutes.While vegetables cook, continue recipe. -
3 Cook the Rice
Place a medium pot over medium heat.
Add 1 tsp. olive oil, ginger, and white portions of green onions to hot pot. Stir often until aromatic, 30-60 seconds.Add rice, 1 cup water, and 1/4 tsp. salt. Bring to a boil.Once boiling, reduce to a simmer. Cover, and cook until water is absorbed, 5-7 minutes.Remove from burner, cover, and set aside. Rest, 5 minutes. -
4 Make Sauce and Finish Dish
Add shrimp to hot pan with vegetables and stir to combine.
Stir in gochujang (to taste), hot honey (to taste), 1/4 tsp. salt, and 2 Tbsp. water until combined and coated. Bring to a boil.Once boiling, remove from burner.Plate dish as pictured on front of card, topping rice with shrimp and vegetables and garnishing with sesame seeds, cashews, and green portions of green onions. Bon appétit!
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