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Easy prep
20 minutes

Honey, Garlic & Gochujang Marinated Shrimp

Kimchi with Sautéed Vegetables

Cooking time

20 minutes




620 /serving

Dinner's gonna have you singin’ ABBA’s “Honey, Honey"! Marinated shrimp will pan-fry nicely, fusing with the sweet-savoury-spice of honey and gochujang (fermented Korean chili paste). You’ll sauté string beans and cabbage in nutty-flavoured sesame oil, to elevate the spicy kimchi. Another well-loved staple in Korean cuisine, this side of fermented cabbage and radish (an immune booster like honey!) gives the dish an exuberant garlicky-ginger kick alongside the honey-glazed shrimp over fluffy rice.

We will send you:

  • 285g Shrimp
  • 100g Shredded green cabbage
  • 15ml Minced garlic
  • 200g String beans
  • 165g White rice
  • 45ml Ponzu lime sauce
  • 15ml Toasted sesame oil
  • 14g Honey
  • 33g Kimchi
  • 15ml Gochujang

Contains: Sesame seeds, Shrimp, Soy, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper
Total Fat
15 g
Saturated Fat
3 g
1530 mg
Total Carbs
94 g
15 g
30 g
8 g
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Marinate the shrimp
While the rice cooks, in a medium bowl, combine the honey, ponzu, ½ the garlic and as much of the gochujang as you’d like (use ½ for medium spicy); season with S&P. Pat the shrimp dry with paper towel and remove the shells from the tails. To the bowl of gochujang, add the shrimp and stir to combine. Set aside to marinate while you complete the next step.
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Sauté the vegetables
In a large pan (non-stick if possible), heat the toasted sesame oil on medium-high. Add the remaining garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the string beans, cabbage and 1 tbsp water (double for 4 portions). Sauté, stirring frequently, 3 to 4 minutes, until the beans are crisp-tender. Add the kimchi (roughly chop if large) and stir to combine; season with S&P to taste. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
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Cook the shrimp
In the same pan, heat a drizzle of oil on medium. Add the shrimp* and marinade in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through.
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Plate your dish
Divide the rice between your plates. Top with the sautéed vegetables and the shrimp. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.