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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.

EatingWell Magazine, December 2020


Recipe Summary

30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Add water to a medium saucepan and bring to a boil over high heat. Stir in rice. Reduce heat to maintain a simmer, cover and cook until the rice is tender and most of the liquid has been absorbed, 35 to 40 minutes. Remove from heat.

  • Meanwhile, use a vegetable peeler to cut carrot into long, thin ribbons. Combine vinegar, 1 tablespoon tamari (or soy sauce), sesame oil, ginger and sugar in a small saucepan; bring to a simmer. Add the carrot and stir to coat. Remove from heat. Cover and set aside while the rice cooks.

  • Heat 1 tablespoon canola (or grapeseed) oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Add spinach and the remaining 1 tablespoon tamari (or soy sauce) and cook until wilted, about 30 seconds. Transfer to a bowl.

  • Pat shrimp dry and sprinkle with gochugaru. Add the remaining 1 tablespoon oil to the pan. Add the shrimp and cook, stirring occasionally, until lightly browned and cooked through, 3 to 4 minutes.

  • Strain the carrot-soaking liquid into the rice. To serve, top the rice with the vegetables and shrimp and garnish with cilantro, if desired.


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.

Nutrition Facts

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.