Honey-Gochujang Shrimp Bowls
Honey-Gochujang Shrimp Bowls with pickled cucumbers and avocado come together in just 30 minutes. Packed with flavor and perfect for busy weeknights.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dinner, Main dish
Cuisine: korean
Diet: Gluten Free
Servings: 4
Medium Saucepan with Lid
Large skillet
Mixing bowls
Bring rice, a pinch of salt, and 2 cups of water to a boil in a medium saucepan. Reduce heat to low and cover with a tight-fitting lid. Cook until water is absorbed and rice is fluffy, about 20 minutes. Gently fluff rice with a fork.
Meanwhile, toss cucumbers with 1/4 cup rice vinegar and a generous pinch of salt in a medium bowl. Let sit, tossing occasionally, until ready to use.
In a small bowl, combine gochujang, remaining 1 1/2 Tbsp. rice vinegar, sesame oil, and honey; whisk well.
Heat 2 Tbsp. neutral cooking oil in a large skillet over medium. Add shrimp, and cook for 3 minutes, until no longer opaque. Season with salt.Add gochujang sauce and cook 2 to 3 more minutes, until the sauce thickens and coats shrimp. To serve, scoop rice into bowls. Divide honey-gochujang shrimp, drained pickled cucumbers, and avocado slices evenly among bowls. Spoon any residual cucumber pickling liquid over the cucumbers and avocado slices. Drizzle any remaining gochujang sauce from the pan over shrimp, and garnish with toasted sesame seeds.
- For the shrimp, you can either remove the tails before or after cooking. I find it easier to remove them before.
- To Store. If possible, store rice and shrimp separate from cucumber and avocado. This way, you can rewarm the rice and shrimp together, and add the fresh additions after.
- To Reheat: Rewarm the rice and shrimp either in a skillet or the microwave until heated through.
Serving: 1bowl | Calories: 370kcal | Carbohydrates: 38g | Protein: 17g | Fat: 17g | Saturated Fat: 2g | Sodium: 980mg | Fiber: 3g | Sugar: 9g