There are multiple health benefits to this recipe. The additions of shrimp, mushrooms, bok choy, and broccoli make for a meal full of vitamins, antioxidants, and fiber. It's a perfect meal to enhance your immune system and nourish your skin. 

Yield 2 - 3 servings
1 cup uncooked white rice
12 oz. shrimp (size 16-20), deveined and shells removed
½ cup tamari 
¼ cup gochujang
2 Tbsp coconut sugar
2 Tbsp finely sliced scallions
1 Tbsp sesame oil
2 tsp fresh grated ginger
3 cloves garlic, minced
½ tsp red pepper flakes
6 oz. shiitake mushrooms, sliced
6 oz. broccoli rabe
12 oz. baby bok choy, sliced in half lengthwise
Black sesame seeds for garnish 
Preheat oven to 400℉
Cook the rice per the package directions.
In a small bowl, whisk to combine the tamari, gochujang, sugar, scallions, sesame oil, ginger, garlic, and red pepper flakes. Add the shrimp and mushrooms to the bowl and toss to coat. 
On an 18 x 13 inch baking sheet, place the shrimp and mushrooms. Next, add the bok choy and broccoli rabe. Brush the remaining sauce left in the bowl onto the bok choy and broccoli. 
Roast for 10 minutes until the shrimp is opaque. Serve with rice and additional tamari and gochujang. 

Just Salt It, and enjoy!
I got the inspiration for this recipe from a similar recipe in the Spring 2022 Magnolia Magazine.