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Picture of Korean Shrimp Rice Bowls
chinese korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1156 kcal 58 %
  • Fat 83 g 128 %
  • Saturated 12 g 58 %
  • Carbs 42 g 14 %
  • Fiber 9 g 37 %
  • Protein 67 g 134 %
  • Cholesterol 473 mg 158 %
  • Sodium 1996 mg 83 %
  • Calcium 347 mg 35 %
  • Magnesium 219 mg 52 %
  • Potassium 2244 mg 48 %
  • Iron 4 mg 25 %
  • Zinc 7 mg 61 %
  • Phosphorus 928 mg 133 %
  • Vitamin A 1044 µg 116 %
  • Vitamin C 36 mg 40 %
  • Thiamin (B1) 0 mg 23 %
  • Riboflavin (B2) 1 mg 46 %
  • Niacin (B3) 6 mg 37 %
  • Vitamin B6 1 mg 65 %
  • Folate equivalent (total) 86 µg 22 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 1 mg 9 %
  • Vitamin K 76 µg 64 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Korean Shrimp Rice Bowls

Ingredients

  • 1 teaspoon non-GMO gochujang
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 piece whole garlic clove
  • 1 teaspoon sugar or maple syrup
  • 2 teaspoons rice vinegar
  • 10 ounces wild shrimp
  • 2 teaspoons avocado oil, for frying
  • 1 piece whole medium cucumber, peel & thinly sliced
  • 1 teaspoon toasted sesame seeds
  • 1/4 teaspoon gochugaru (Korea hot pepper powder)
  • 2 pieces whole medium carrots, shredded
  • 1/2 piece whole medium zucchini, julienned
  • 3 ounces shiitake mushrooms, stems removed & thinly sliced
  • 3 teaspoons toasted sesame oil
  • 2 pieces whole clove garlic, minced
  • 1 teaspoon soy sauce (more to taste)
  • 3 teaspoons avocado oil, for frying
  • 3 tablespoons mayonnaise
  • 1 teaspoon non-GMO gochujang

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