Carb-Wise: Hot Gochujang-Honey Shrimp
with Cauliflower ‘Rice’, Sweet Pepper & Edamame
Cooking time
20 minutes
Servings
2/4
Calories
320 /serving
Heat up a chilly night with sizzling plates of seafood. These shrimp get their kick from gochujang, a fermented red chili sauce with sweet, savoury, spicy notes that make it a favourite Korean condiment. Mixed with honey, lime juice and garlic, it creates a sauce that quickly takes pink curls into the red zone. Serve them over riced cauliflower studded with sautéed edamame and sweet pepper for carb-conscious completion.
We will send you:
- 285g Shrimp (BAP-certified)
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Garlic clove
- 1 Lime
- 1 Sweet pepper
- 15g Gochujang
- 150g Edamame (or green peas)
- 14g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Shrimp, Soy, Sulphites, Wheat
You will need:
Large pan
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
8 g
Saturated Fat
1 g
Sodium
1820 mg
Total Carb
34 g
Sugars
19 g
Protein
31 g
Fibre
7 g
Preparation
Mise en place
Core and medium-dice the sweet pepper. Mince the garlic. Quarter the lime. In a small bowl, combine the juice of 2 lime wedges, ¼ cup water (double both for 4 portions), the gochujang, honey and ½ the garlic.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cauliflower rice and sweet pepper. Sauté, 6 to 8 min., until softened; season with ½ the spices and S&P. In the final 2 min., add the edamame.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Coat the shrimp
To the pan of shrimp, add the gochujang mixture. Cook, stirring occasionally, 1 to 2 min., until warmed through and slightly thickened.
Plate your dish
Divide the vegetables between your plates. Top with the shrimp. Garnish with the remaining lime wedges. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
