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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
Servings 4

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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