These Korean Shrimp Rice Bowls are absolutely stunning!
Both in tastiness AND gorgeousness 🙂
For as amazing as they are, it’s truly not a ton of work.
You can top them with different veggies and add your own spin if you’d like… SOOO many different options for topping rice bowls!
We mixed everything together after admiring how they looked, drizzled lots of the homemade spicy mayo, and enjoyed every bite.
How to Make Korean Shrimp Rice Bowls
Peel and devein a pound of shrimp and pat them dry so the sauce sticks better.
Then make the sauce.
It’s 1/3 cup soy sauce, 1/4 cup gochujang chili paste, 2 tablespoons honey, and a tablespoon each garlic paste, ginger paste, and lime juice.
The gochujang chili paste is pretty thick so it does take a minute to come together.
Put a half cup of this sauce in another bowl and add a half cup mayo.
Whisk this spicy mayo together and set it aside to drizzle over the bowls when serving.
Then toss the shrimp in the rest of the sauce.
You can cook the shrimp in either your air fryer or on a lined baking sheet in the oven.
Both will have the same cook time… 400 degrees for 8 to 10 minutes.
While the shrimp cooked I chopped a zucchini into little matchstick pieces.
Set a skillet over medium heat with a little vegetable oil.
Cook the zucchini for 3 to 5 minutes with a sprinkle of kosher salt and pepper.
Set the zucchini aside and add more vegetable oil and a cup of shredded carrots, kosher salt, and pepper.
The carrots will take around 3 minutes.
You could totally cook the zucchini and carrots at the same time, but I wanted a presentation with that WOW factor.
I recently got a rice cooker and I am in LOVE with it.
Super easy to make 4 to 5 cups of Jasmine rice for these bowls.
To serve, add the rice to each bowl first.
And I just set out all the toppings and everyone in my family made their own bowl.
This was my gorgeous Korean Shrimp Rice Bowl with all of my yummy toppings!
I went for the carrots, zucchini, sliced avocado, Sweet Pickled Red Onions, sesame seeds, and green onions.
Drizzle the spicy gochujang mayo from earlier, mix it all together, and dig in!
If you like Korean Shrimp Rice Bowls, you might also like…
Korean Shrimp Rice Bowls
Korean Shrimp Rice Bowls have a flavorful shrimp served over rice with veggies, avocado, and a spicy gochujang sauce
- 1/3 cup soy sauce
- 1/4 cup gochujang chili paste (Asian section of grocery store)
- 2 Tbsps honey
- 1 Tbsp garlic paste or minced garlic
- 1 Tbsp ginger paste or minced ginger
- 1 Tbsp lime juice
- 1/2 cup mayo
- 1 pound jumbo shrimp
- vegetable oil, kosher salt, pepper
- 1 cup shredded carrots
- 1 zucchini cut into matchstick slices
- 4 to 5 cups cooked jasmine rice
- 1 large avocado sliced
- Optional: sesame seeds, green onions, lime wedges, pickled red onions
Put the soy sauce, Gochujang, honey, garlic, ginger, and lime juice in a bowl and whisk until combined. Mix a half cup of this sauce with the mayo and set aside as a sauce for the rice bowls.
Toss the remaining sauce in a bowl with the shrimp. Cook the shrimp in an air fryer at 400 degrees for 8 to 10 minutes, or on a lined baking sheet in a 400 degree oven for 8 to 10 minutes.
Set a skillet over medium heat. Add a small amount of vegetable oil and the shredded carrots and zucchini. Season with kosher salt and pepper. Cook 3 to 5 minutes, stirring a few times.
Note: You can cook them together or separate depending on how you'd like your presentation.
Divide the rice between four bowls. Add the shrimp, carrots, zucchini, avocado over top and serve with the sauce drizzled over top. Add sesame seeds, green onions, lime wedges, pickled red onions if desired.