Lunch · Korean · 15 min
Spicy Gochujang Shrimp with Crispy Garlic and Scallion Rice
- Calories
- 688
- Protein
- 62g
- Carbs
- 72g
- Fat
- 17g
Ingredients
- 198 g short-grain white rice
- 272.6 g shrimp
- 15 g gochujang
- 1.584 tsp sesame oil
- 0.9 tsp rice vinegar
- 1.2 tsp canola oil
- 28 g avocado
- 28 g green bell pepper
- 14 g scallion
- 7 g garlic
- 0.25 tsp salt
Method
- 01Heat 1 teaspoon of canola oil in a small skillet over medium-low heat. Add minced garlic and cook until light golden, about 1-2 minutes. Add scallions and cook 30 seconds more. Remove from heat and reserve both crispy aromatics and cooking oil.
- 02In a bowl, whisk gochujang, sesame oil, and rice vinegar into a smooth paste.
- 03Toss raw peeled shrimp in the gochujang mixture to coat thoroughly.
- 04Heat the reserved infused oil along with the remaining canola oil in a skillet over medium-high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side until fully opaque, firm, pink, and reaching an internal temperature of 145°F (63°C).
- 05Place warm cooked rice in a serving bowl. Top with cooked gochujang shrimp, sliced green bell pepper, and avocado.
- 06Garnish with crispy garlic and scallions, season with a pinch of salt, and serve hot.
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