Gochujang Butter Shrimp Rice Bowls
Quick shrimp in a glossy spicy-sweet butter sauce with rice and cool cucumbers on the side.
Submitted by Jae Min Park
Prep
15 mins
Cook
10 mins
Total
25 mins
Servings
4
Steps
- 1
Pat the shrimp dry and set a large skillet over medium-high heat.
- 2
In a small bowl, stir together the gochujang, soy sauce, honey, and rice vinegar.
- 3
Melt the butter in the skillet, add the shrimp, and cook for 1 to 2 minutes per side until nearly opaque.
- 4
Pour in the sauce and toss for 1 more minute until the shrimp are cooked through and glossy.
- 5
Divide the rice among bowls and add the cucumber alongside.
- 6
Top with the shrimp and sauce, then finish with scallions and sesame seeds.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Toss the cucumber with a pinch of salt and a splash of rice vinegar so it feels extra crisp and bright.
- Add a spoonful of mayo mixed with lime juice if you want a creamy counterpoint to the heat.
- Swap the rice for cold noodles or lettuce cups when you want the same flavors in a lighter format.
- Finish with extra sesame seeds and a little chili crisp for more texture and shine.