lunch

Gochujang-Marinated Shrimp with Crispy Rice and Blistered Shishito Peppers

Name: Gochujang-Marinated Shrimp with Crispy Rice and Blistered Shishito Peppers
Ingredients: 21.5 oz (306 g) Shrimp, peeled and deveined (farm raised, raw); 2.4 tbsp (45 g) Gochujang (Korean chili paste); 0.8 tbsp (15 ml) Sesame oil; 0.8 tbsp (15 ml) Rice vinegar; 0.8 tsp (7 g) Honey; 8.0 oz (290 g) Japanese No1 Rice Cooked Rice; 0.8 tbsp (15 ml) Neutral oil (like canola or grapeseed); 3.1 oz (113 g) Shishito peppers; 1.6 tbsp (10 g) Scallions, thinly sliced; 0.8 tsp (3 g) Toasted sesame seeds

Nutrition

964

kcal

Calories

Protein

106

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(10)

Shrimp, peeled and deveined (farm raised, raw)21.5 oz (306 g)

Gochujang (Korean chili paste)2.4 tbsp (45 g)

Sesame oil0.8 tbsp (15 ml)

Rice vinegar0.8 tbsp (15 ml)

Honey0.8 tsp (7 g)

Japanese No1 Rice Cooked Rice8.0 oz (290 g)

Neutral oil (like canola or grapeseed)0.8 tbsp (15 ml)

Shishito peppers3.1 oz (113 g)

Scallions, thinly sliced1.6 tbsp (10 g)

Toasted sesame seeds0.8 tsp (3 g)

Instructions

Marinate the shrimp: In a medium bowl, whisk together the gochujang, sesame oil, rice vinegar, and honey. Add the shrimp and toss to coat evenly. Let marinate at room temperature for at least 15 minutes, or in the refrigerator for up to 30 minutes.

Prepare the crispy rice: Heat the neutral oil in a large non-stick skillet over medium-high heat until shimmering. Add the cooked Japanese rice, breaking up any clumps. Press the rice into an even layer in the skillet. Cook undisturbed for 8-10 minutes, or until the bottom layer is deeply golden brown and crispy. You'll hear it crackling. Carefully flip the rice in large sections (or all at once if you're feeling brave) and cook the other side for another 5-7 minutes until golden.

Sear the shrimp: While the rice is crisping, heat a separate skillet or grill pan over medium-high heat. Add the marinated shrimp in a single layer (reserve any excess marinade). Sear for 1-2 minutes per side, until pink, opaque, and slightly charred. The marinade will caramelize quickly, so watch carefully to prevent burning.

Sauté the peppers: In the last 2 minutes of the shrimp cooking, add the shishito peppers to the same skillet (or a separate one if needed). Toss them in the residual oil and marinade, searing until they begin to blister and char in spots, about 2-3 minutes. Some will be spicy, some mild.

Assemble and serve: To serve, break the crispy rice into large, rustic pieces and arrange on plates. Top with the seared gochujang shrimp and blistered shishito peppers. Drizzle any remaining reserved marinade (if any) over the shrimp. Garnish generously with thinly sliced scallions and toasted sesame seeds. Serve immediately.