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Korean Shrimp Rice Bowls
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Korean Shrimp Rice Bowls
Prep Time
15 mins
Cook Time
15 mins
 

Korean Shrimp Rice Bowls have a flavorful shrimp served over rice with veggies, avocado, and a spicy gochujang sauce

Course: Main Course
Cuisine: Korean American
Keyword: Gochujang, Healthy, Korean Recipes, Lent Recipes, Recipe, Rice Bowls, Seafood, Shrimp
Servings: 4
Calories: 387 kcal
Author: Cheri Renee
Ingredients
  • 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
Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.