Korean Shrimp BBQ Bowl
| Cook Time | 30 minutes |
| Servings |
serving
|
Ingredients
Veggies
- ¼ cup shredded carrots
- ½ cup finely shredded cabbage
- 2 cups fresh spinach
- ¼ cup mushrooms
- 1 green onion chopped
Wholesome Carbs
- 2/3 cup cooked brown rice
Lean Proteins
- 1 large egg
- 3 ounces peeled deveined shrimp
Healthy Fats
- 1 teaspoon canola oil
- ¼ teaspoon sesame oil
Seasonings
- Cooking spray
- 2 teaspoons gochujang
- 1 ½ teaspoons mayonnaise
- 1 small garlic clove minced
- 2 teaspoons gochujang
- 1 ½ teaspoons mayonnaise
- ¼ teaspoon sesame oil
- 1 small garlic clove minced
Ingredients
Veggies
Wholesome Carbs
Lean Proteins
Healthy Fats
Seasonings
|
Instructions
- In a bowl, layer rice, carrots, and cabbage.
- In a small skillet heat ½ teaspoon canola oil over medium-high heat and sear mushrooms. Add spinach to wilt. Add to bowl over rice and veggies.
- Heat another ½ teaspoon oil, season shrimp with salt and pepper, then add to pan to cook through, about 3-4 minutes. Add to bowl over rice and veggies.
- Spray skillet with cooking spray and fry egg until the whites are set. Add to bowl over rice, veggies, and shrimp. Top with green onions.
- Mix gochujang, mayonnaise, sesame oil, and garlic together. Pour sauce over the top of the bowl.
Recipe Notes
Recipe by Lindsey McCoy.
Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugar.
Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr