Kimchi Shrimp with Sesame Rice & Snow Peas

Kimchi Shrimp

fresh ingredients


  • 1 oz
    toasted sesame oil
  • 1 oz
    fresh cilantro
  • 4 oz
    Zesty kimchi
  • 10 oz
  • 12
  • 1 oz
    toasted sesame seeds
  • 2 oz
    ginger & garlic blend
  • 4 oz
    snow peas
  • 4 oz
    jasmine rice

Not Included

Salt & pepper



Kitchen Items Needed

Medium saucepan

Medium nonstick skillet

12 oz water for rice

¼ cup of water for sauce 

Paper towel 

cook along



Trim snow peas, then cut crosswise into thirds;

Cut lime into wedges;

Pick cilantro leaves from stems; discard stems.

1Cook Rice

In a medium saucepan, combine rice & measured water with a pinch of salt; bring to a boil. Cover & cook over low heat until rice is tender, about 15 minutes.

2Cook Snow Peas

Add snow peas to saucepan with cooked rice. Cover & continue to cook until snow peas are crisp-tender & water is absorbed, about 2 minutes more. Remove from heat & keep covered until ready to serve.

3Cook Shrimp

Rinse shrimp, then pat very dry with paper towel (First thaw under cool running water, if necessary.) Heat 2 tablespoons butter in a medium nonstick skillet over medium-high. Add shrimp & season with a pinch each of salt & pepper. Cook, stirring once or twice, until shrimp are almost cooked through, about 2 minutes.

4Make Sauce

Reduce skillet heat to medium; stir in chopped ginger & garlic blend. Cook until fragrant, about 30 seconds. Add kimchi and ¼ cup water. Bring to a simmer, stirring, until sauce comes together & shrimp are coated. Remove from heat.

5Finish & Serve

Fluff rice with a fork, then stir in sesame oil & half of the sesame seeds. Serve shrimp over rice & drizzle any pan sauce on top. Garnish with cilantro leaves & remaining sesame seeds. Serve with lime wedges on the side for squeezing over. Enjoy!