Lunch · Korean · 15 min
Gochujang-Marinated Shrimp with Crispy Rice and Blistered Shishito Peppers
- Calories
- 965
- Protein
- 72g
- Carbs
- 114g
- Fat
- 26g
Ingredients
- 12.1588 oz raw white shrimp
- 2.4 tbsp gochujang paste
- 0.8 tbsp sesame oil
- 0.8 tbsp rice vinegar
- 0.8 tsp honey
- 10.2 oz short-grain white rice
- 0.8 tbsp canola oil
- 4 oz shishito peppers
- 1.6 tbsp scallions
- 0.8 tsp toasted sesame seeds
Method
- 01In a medium bowl, whisk together the gochujang paste, sesame oil, rice vinegar, and honey. Add the peeled and deveined shrimp, tossing to coat. Let marinate at room temperature for 15 minutes.
- 02Heat canola oil in a non-stick skillet over medium-high heat. Add the cooked short-grain rice, pressing it into an even, flat layer. Cook undisturbed for 8 to 10 minutes until deeply golden and crispy on the bottom, then flip and crisp the second side for 5 to 7 minutes.
- 03In a separate hot skillet over medium-high heat, add the marinated shrimp in a single layer. Sear for 1 to 2 minutes per side until opaque throughout, pink, and registering an internal temperature of 145 F (63 C).
- 04Add the whole shishito peppers to the skillet with residual marinade during the last 2 minutes, searing until blistered and slightly charred.
- 05Break the crispy rice into portions, top with the cooked shrimp and blistered shishito peppers, and garnish with sliced scallions and toasted sesame seeds.
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