This quick shrimp recipe is packed with flavor from the very beginning thanks to a marinade made of sweet honey and savory gochujang, a Korean fermented red chili paste. Crunchy baby bok choy brushed with an aromatic ginger and garlic paste and roasted to juicy perfection makes the ideal side dish. To prepare the baby bok choy for roasting, quarter each head lengthwise and gently spread the leaves open under running water to remove any excess dirt.
Gochujang Honey Shrimp with Garlic Ginger Baby Bok Choy
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp gochujang
- 1 tbsp honey
- 1 tsp soy sauce
- 3 cloves garlic, grated
- 2 tsp olive oil
- 1 (½ inch) piece fresh ginger, grated
- 2 heads baby bok choy, quartered
- 2 scallions, roughly chopped, optional
- 2 tbsp sesame seeds, optional
Directions
1) In a large bowl, stir together 1 lb shrimp, 2 tbsp gochujang, 1 tbsp honey, and 1 tsp soy sauce.
2) Place shrimp on a Suvie roasting rack set within a Suvie pan. Place pan in the top zone of Suvie.
3) In a small bowl, combine 3 cloves garlic, 2 tsp olive oil, and grated ginger. Add 2 heads baby bok choy to a second Suvie pan, brush with olive oil mixture, and season with salt and pepper. Place pan in the bottom zone of Suvie, input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 20 minutes
Top Zone: Roast at 400°F for 15 minutes
4) Once the shrimp is done cooking, divide between plates with the baby bok choy. Garnish with 2 chopped scallions and 2 tbsp sesame seeds.
Nutrition
Nutritional Information per serving (2 servings per recipe): Calories 361, Total Fat 13g, Total Carbohydrates 29.3g, Total Sodium 2352.3mg, Total Protein 34.6g
