This shrimp rice bowl gets its kick from fiery gochugaru—Korean-style red pepper flakes. Don't let that carrot-pickling liquid go to waste! We stir it into the cooked rice in these bowls to really bump up the flavor.
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Tip: A common ingredient in Korean cooking, fruity, smoky gochugaru is made from sun-dried red peppers. It delivers medium heat to the shrimp here. Find it in well-stocked grocery stores or in Asian markets, or replace it with 1 tsp. crushed red pepper.
3 oz. shrimp, 2/3 cup each vegetables & rice
388 calories; fat 13g; cholesterol 159mg; sodium 542mg; carbohydrates 44g; dietary fiber 7g; protein 28g; sugars 4g; niacin equivalents 3mg; saturated fat 1g; vitamin a iu 9574IU.