Korean Spiced Shrimp and Rice Bowls

Korean-Spiced Shrimp & Rice Bowls

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

Korean Spiced Shrimp and Rice Bowls

Tonia Bloom
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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Asian, Korean
Diet Green, Low Fat
Servings 4
Cost $4.50 per serving
Sodium 429 mg

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.
    Korean Spiced Shrimp & Rice Bowls with the pickled carrots stirred into the rice

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.
    Korean Spiced Shrimp & Rice Bowls getting seasoned shrimp ready to cook

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.
    Korean Spiced Shrimp & Rice Bowls combining cooked veggies and shrimp together ready to plate
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.
Keyword Dinner Recipes, Fish & Seafood, Heart Healthy, High Fiber, High Protein, Rice Dishes
Food Groups ***Meat = 2 servings, Starch = 2 servings, Vegetables = 2 servings, Fat = .5 serving
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