Original recipe is from Eatingwell Magazine. My version is not as pretty as theirs, but it is pretty darn tasty. My carrot ribbons looked really sad, so I just stirred them and the pickling liquid into the rice. I also didn’t make the dish with black rice mainly because no store near me carried black rice.
Korean Spiced Shrimp and Rice Bowls
Gochugaru is a Korean spice made from sun-dried red peppers. It's not as spicy as it sounds, so don't be afraid to try it. McCormick offers "Korean-Style Red Pepper Gochugaru" that is fairly common in most grocery stores.
Ingredients
- 1 cup White Rice
- 1 large Carrots
- ¼ cup Rice Vinegar
- 2 tablespoon Reduced Sodium Soy Sauce divided
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon Chopped Ginger (jar)
- 1 teaspoon Light Brown Sugar
- 2 tablespoons Grapeseed Oil divided
- 5-8 ounces Shitake Mushrooms sliced thin
- 1 (6-ounce) package Baby Spinach
- 1 pound Jumbo Shrimp (21-25) peeled and deveined
- 1 tablespoon Gochugaru Korean-Style red pepper flakes
Instructions
Cook the Rice:
- Prepare rice according to package directions without butter or salt.
Pickle the Carrot:
- Use a vegetable peeler to cut the carrot into long strips.Combine vinegar, soy sauce, sesame oil, ginger, and sugar in a small saucepan over medium heat. Bring to a simmer and add the carrot strips. Stir to coat. Remove from heat. Cover and set aside.
Cook the Veggies:
- Heat 1 tablespoon grapeseed oil in large non-stick skillet over medium-high heat. Add mushrooms. Cook and stir until tender, about 5 minutes. Add spinach and remaining tablespoon of soy sauce. Cook until spinach is wilted, about 1 minute. Transfer to a bowl.
Cook the Shrimp:
- Pat shrimp dry with a paper towel. Sprinkle with the Gochugaru. Heat remaining tablespoon of grapeseed oil to the skillet over medium-high heat. Add shrimp. Cook and stir as needed until shrimp are lightly browned, about 5 minutes.
Plate and Serve:
- Stir pickled carrots and liquid into the cooked rice. Divide rice evenly between 4 bowls. Top with equal amounts of veggies and shrimp. Garnish with chopped cilantro if desired.
Nutrition Facts
Korean Spiced Shrimp and Rice Bowls
Amount per Serving
Calories
380
% Daily Value*
Fat
13
g
20
%
Saturated Fat
1
g
6
%
Cholesterol
137
mg
46
%
Sodium
429
mg
19
%
Carbohydrates
48
g
18
%
Fiber
7
g
29
%
Sugar
4
g
4
%
Protein
24
g
48
%
Carb Count
3
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2 servings, Starch = 2 servings, Vegetables = 2 servings, Fat = .5 serving
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