Spicy Shrimp and Avocado BiBimBap

HomeRecipesOtherBlogger RecipesSpicy Shrimp and Avocado BiBimBap

Total Time: 40 min

Learn more

Cook Time: 10 min

Prep Time: 30 min

Nutrition Facts

View

Nutrition information
per serving

Calories 700

Total Fat 39g

Saturated Fat 7g

Trans Fat 0g

Polyunsaturated Fat 9g

Monounsaturated Fat 19g

Cholesterol 325mg

Sodium 2210mg

Total Carbs 59g

Dietary Fiber 14g

Total Sugars 15g

Protein 34g

Potassium 1538mg

Vitamin A 802 mcg; Vitamin C 31 mg; Calcium 370 mg; Iron 5 mg; Vitamin D 1 mcg; Folate 201 mcg; Omega 3 Fatty Acid 0.52 g

% Daily Value*: Vitamin A 90%; Vitamin C 35%; Calcium 30%; Iron 30%; Vitamin D 6%.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This bibimbap is a California spin on a Korean staple. We’ve lightened things up by replacing the traditional beef with shrimp, included kimchi for its probiotic benefits and added a salad featuring heart-healthy California Avocados. With this meal, you’re in for a flavor-packed treat. I’ve used tamari or coconut aminos to make this gluten free, but if you don’t need to eat gluten free, you can use low-sodium soy sauce.

Start cooking

Serves: 4

Ingredients
Instructions

Shrimp 2 Tbsp. gochujang (Korean chili paste) 1 tsp. rice vinegar 1 1/2 tsp. low sodium tamari or coconut aminos 1 1/2 tsp. toasted sesame oil 1 lb. 26/30- count) shrimp 1 Tbsp. neutral cooking oil Sesame Kale 1 Tbsp. toasted sesame oil 1 Tbsp. low sodium tamari or coconut aminos 1 tsp. rice vinegar 8 oz. baby kale 1 Tbsp. sesame seeds Veggie Salads (Banchan) 1/4 cup low sodium tamari or coconut aminos 3 Tbsp. rice vinegar 2 Tbsp. sesame oil 1 Tbsp. gochujang 1 Tbsp. honey 1/2 cup bean sprouts 4 carrots, julienned 1 cucumber, cut into half moons 2 ripe, Fresh California Avocados, seeded, peeled and diced Bowl Ingredients 2 cups brown rice 1 cup kimchi, drained and roughly chopped 4 fried eggs cooked on very high heat, sunny side up with runny yolks and crispy whites Korean red pepper and sesame seeds to serve (optional)

Shrimp

Mix gochujang, rice vinegar, soy sauce and sesame oil.
Marinate shrimp in mixture for 20 minutes up to overnight.
Drain marinade from shrimp and gently pat dry.
To cook, heat a cast iron skillet on medium high and add cooking oil.
Cook for about 3 minutes on the first side, flip and finish cooking for about 1-2 minutes until just cooked through. The shrimp will curl into a gentle c-shape when finished.

Sesame Kale

In a large bowl, whisk together sesame oil, tamari/coconut aminos, and rice vinegar.
Add baby kale and toss to combine.
Heat a skillet over medium heat, add kale, and cover. Cook for about a minute or until kale is just wilted.
Transfer to a bowl and add sesame seeds. This can be served hot or cold and can be made up to 24 hours ahead.

Veggie Salads (Banchan)

Whisk together tamari/coconut aminos, rice vinegar, sesame oil, gochujang, and honey.
Divide the sauce into four small bowls.
Add bean sprouts to one bowl, carrots to another, cucumber to the third, and avocado to the last bowl.
Stir each bowl to coat. May be made up to 12 hours ahead.

Assemble Bowls

Divide brown rice between four bowls.
Top each with shrimp, kale, bean sprouts, carrots, cucumber, avocado, kimchi, and fried egg. Sprinkle with Korean red pepper and toasted sesame seeds.

Serving Suggestion: This bowl is a meal on its own, but an extra bowl of kimchi and some miso soup would be great accompaniments.

Beverage Pairing: Green tea

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.