As far as condiments go, gochujang is our back-of-the-fridge MVP. In this sheet pan-style meal, its spicy, sweet and savory flavors provide the base for a quick but very punchy marinade for shrimp (that all said, a bit of Sriracha or sambal oelek will do just fine in a pinch). Cooking the rice in your June before roasting the shrimp over it reduces dishes and allows the marinade to flavor the rice a bit, too. Using lettuce as a wrap makes this meal quite healthy, while a fresh ginger and scallion sauce makes it exciting and fresh. We use tamari here because it’s gluten-free, but you can use soy sauce if you aren’t gluten-sensitive.