Spicy Shrimp Rice Bowl recipe - ingredients, nutrition and when to eat it
Shrimp and vegetables are stir-fried in a sweet and spicy gochujang sauce and served over rice.
Shrimp and vegetables are stir-fried in a sweet and spicy gochujang sauce and served over rice. The shrimp are springy and the vegetables crisp, making this an easy one-bowl meal for lunch or dinner.
Seafood · 20 minutes to cook
Nutrition (per 489.5g serving): 624.4 kcal · protein 27.6g · carbohydrate 86.8g · fat 17.2g · sodium 1054.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the shrimp dry so the sauce doesn’t get watery in the pan and coats the ingredients well.
Tips: Shrimp can turn tough if overcooked, so turn off the heat once they turn pink and are cooked through.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 100 g
- Onion — 0.3 pc
- Zucchini — 0.3 pc
- Carrot — 0.2 pc
- Gochujang — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Minced garlic — 1 tsp
- Cooking oil — 1 Tbsp
- Sesame seeds — 1 tsp