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Spicy Gochujang Shrimp with Crispy Garlic and Scallion Rice

Name: Spicy Gochujang Shrimp with Crispy Garlic and Scallion Rice
Ingredients: 15.4 oz (284 g) Shrimp, farm raised, raw, peeled and deveined; 6.2 oz (198 g) Japanese No1 Rice Cooked Rice; 1.2 oz (28 g) Avocado, Hass, peeled, pit removed, raw; 0.9 oz (28 g) Bell peppers, green, raw, thinly sliced; 0.4 oz (14 g) Scallions, thinly sliced; 0.2 oz (7 g) Garlic, minced; 0.9 tbsp (15 g) Gochujang (Korean chili paste); 1.2 tsp (5 g) Sesame oil; 0.9 tsp (5 g) Rice vinegar; 1.2 tsp (5 g) Neutral cooking oil (e.g., canola, grapeseed)

Nutrition

699

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(10)

Shrimp, farm raised, raw, peeled and deveined15.4 oz (284 g)

Japanese No1 Rice Cooked Rice6.2 oz (198 g)

Avocado, Hass, peeled, pit removed, raw1.2 oz (28 g)

Bell peppers, green, raw, thinly sliced0.9 oz (28 g)

Scallions, thinly sliced0.4 oz (14 g)

Garlic, minced0.2 oz (7 g)

Gochujang (Korean chili paste)0.9 tbsp (15 g)

Sesame oil1.2 tsp (5 g)

Rice vinegar0.9 tsp (5 g)

Neutral cooking oil (e.g., canola, grapeseed)1.2 tsp (5 g)

Instructions

Prepare the crispy garlic and scallions: Heat 1 teaspoon of neutral oil in a small skillet over medium-low heat. Add the minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn it. Add the sliced scallions and cook for another 30 seconds until slightly softened. Remove from heat and set aside, reserving the oil.

Make the gochujang sauce: In a medium bowl, whisk together the gochujang, sesame oil, and rice vinegar until smooth.

Cook the shrimp: Add the shrimp to the bowl with the gochujang sauce and toss to coat. Heat the reserved oil from the garlic and scallions in a large skillet or wok over medium-high heat. Once shimmering, add the shrimp in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Do not overcook.

Assemble the bowls: Divide the cooked rice between two bowls. Top with the gochujang shrimp. Arrange the sliced green bell pepper and diced avocado around the shrimp. Sprinkle generously with the crispy garlic and scallions.

Serve immediately.