Gochujang-Shrimp and Rice Lettuce Wraps
Ingredients
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1 tablespoon gochujang
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1 tablespoon tamari
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1 tablespoon dark brown sugar
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1 teaspoon toasted sesame oil
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1 teaspoon crushed garlic
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¼ teaspoon salt
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1 pound jumbo shrimp
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Make the marinade
In a large bowl, use a spatula to mix the gochujang, tamari or soy sauce, brown sugar, sesame oil, garlic and salt together until smooth.
1 tablespoon gochujang
1 tablespoon tamari
1 tablespoon dark brown sugar
1 teaspoon toasted sesame oil
1 teaspoon crushed garlic
¼ teaspoon salt
large bowl
measuring spoons
spatula
Marinate the shrimp
Add the shrimp to the bowl and toss to coat in the marinade. Cover and refrigerate until ready to use, at least 20 minutes and up to 8 hours.
1 pound jumbo shrimp
plastic wrap
tongs
Prepare the rice
To the June Pan, add the rice, salt and water. Stir gently to combine, then spread the rice out in an even layer across the June Pan. Cover tightly with foil.
1 cup jasmine rice
½ teaspoon salt
1¼ cups water
June Pan
measuring cups
liquid measuring cup
foil
Bake the rice
Transfer the June Pan to the middle shelf of the June Oven. Cook the rice 23 minutes, until it is tender and the water is absorbed. If the rice has not absorbed all the water, follow on-screen instructions to continue cooking. June will notify you when the rice is ready.
June Oven
Make the sauce
While the rice cooks, mix the sliced green onions, ginger, tamari or soy sauce, oil, rice vinegar and salt together in a small bowl. Set aside.
small bowl
6 tablespoons sliced green onions
1 tablespoon grated ginger
1 tablespoon tamari
1 tablespoon canola oil
1 teaspoon rice vinegar
¼ teaspoon salt
Remove the rice and preheat the June Oven
When the rice is ready, remove the June Pan from the June Oven and set on a cooling rack. Carefully remove the foil. With the shelf in the middle position, preheat the June Oven for the Jumbo Prawns cook-program using the button below.
Add the shrimp
Set the June Roasting Rack in the June Pan, covering the rice. Remove the shrimp from the marinade and space them evenly on the June Roasting Rack, leaving any excess marinade in the bowl.
cooling rack
June Roasting Rack
tongs
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of the largest shrimp.
June Food Thermometer
Roast the shrimp
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the shrimp until they’re cooked through, about 8 minutes. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.
Rest the shrimp and fluff the rice
With protected hands, unplug the June Food Thermometer from the jack. Remove the June Pan from the June Oven and transfer the shrimp to a plate. Allow shrimp to rest 3 minutes before serving. Meanwhile, fluff the rice gently with a spatula.
silicone oven mitts
Assemble the wraps and serve
To each lettuce leaf, add a few tablespoons of rice and 2 shrimp. Garnish with cucumber slices and drizzle with the sauce. Sprinkle with toasted sesame seeds and serve immediately.
12 lettuce leaves
1½ cups cucumber slices
1 tablespoon toasted sesame seeds