Shrimp and Kimchi Rice Bowl
This Shrimp and Kimchi Rice Bowl is a vibrant fusion of Korean-inspired flavors and modern healthy eating. Juicy shrimp are sautéed with garlic, sesame, and soy, then layered over warm rice and spicy-tangy kimchi. The dish is topped with a soft egg, fresh scallions, and sesame seeds — making it comforting, balanced, and full of flavor.
⏱️ Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Shrimp
1 tbsp olive oil or sesame oil
10–12 medium shrimp, peeled and deveined
2 garlic cloves, minced
1 tbsp soy sauce
1 tsp honey or brown sugar
½ tsp chili flakes (optional or adjust for mild)
1 tsp rice vinegar or lemon juice
For the Rice Bowl
2 cups cooked white or jasmine rice (warm)
½ cup kimchi, chopped
1 tbsp kimchi juice (optional for extra flavor)
1 small carrot, grated or julienned
½ cucumber, thinly sliced
1 green onion, sliced
1 fried or soft-boiled egg (optional but recommended)
½ tbsp sesame oil (for drizzling)
Toasted sesame seeds, for garnish
Instructions
1. Cook the Shrimp
1. Heat sesame oil in a skillet over medium heat.
2. Add garlic and cook for 30 seconds, just until fragrant.
3. Add shrimp, soy sauce, honey, and chili flakes.
4. Sauté for 2–3 minutes per side, until shrimp are pink and slightly caramelized.
5. Finish with a splash of rice vinegar or lemon juice. Remove from heat and set aside.
2. Warm the Kimchi
1. In the same pan, add chopped kimchi (and a drizzle of oil if needed).
2. Stir-fry for 2 minutes to enhance flavor and slight sweetness.
3. Mix in a spoonful of kimchi juice for extra tang.
3. Assemble the Bowl
1. Add warm rice to each serving bowl.
2. Top with sautéed kimchi, shrimp, and fresh veggies (cucumber, carrot).
3. Add an egg on top if desired.
4. Drizzle with sesame oil and sprinkle sesame seeds and green onions over the bowl.
Notes & Tips
For a Mediterranean-friendly twist, replace soy sauce with tamari (gluten-free) and use olive oil instead of sesame oil.
For a richer flavor, add a dollop of gochujang (Korean chili paste) mixed with a bit of honey.
To keep it light, serve with brown rice or quinoa instead of white rice.
Add avocado slices or edamame for extra texture and nutrition.
❓ frequently asked questions FAQs
Q: Can I use frozen shrimp?
Yes — just thaw completely and pat dry before cooking.
Q: Is kimchi healthy?
Absolutely! It’s rich in probiotics, fiber, and vitamins, making it excellent for digestion and gut health.
Q: Can I meal prep this?
Yes! Store rice, shrimp, and kimchi separately in containers for up to 3 days. Reheat shrimp and rice before serving.
Nutritional Information
Calories: 430 kcal
Protein: 28 g
Carbohydrates: 42 g
Fat: 14 g
Fiber: 3 g