Korean Shrimp Rice Bowls Recipe

Korean Shrimp Rice Bowls are a delicious and nutritious dish that combines succulent shrimp with flavorful Korean-inspired ingredients. This dish is a variation of the traditional Korean Bibimbap, with shrimp as the primary protein source. It features a base of rice, topped with shrimp, assorted vegetables, and a spicy-sweet gochujang sauce

These Korean Shrimp Rice Bowls are incredibly delicious and visually stunning! Despite their impressive look and taste, they are quite simple to make. You can customize them with a variety of vegetables and add your personal touch. There are countless ways to top these rice bowls and make them uniquely yours!

Shrimp Rice Bowls

Korean Shrimp Rice Bowls feature succulent shrimp atop a bed of rice, accompanied by fresh vegetables, creamy avocado, and a kick of spicy gochujang sauce.
Prep Time15minutes 
Cook Time15 
Servings: 25


  • 1/3 cup soy sauce
  • 1/4 cup gochujang chili paste (Asian section of grocery store)
  • 2 Tbsps honey
  • 1 Tbsp garlic paste or minced garlic
  • 1 Tbsp ginger paste or minced ginger
  • 1 Tbsp lime juice
  • 1/2 cup mayo
  • 1 pound jumbo shrimp
  • vegetable oil, kosher salt, pepper
  • 1 cup shredded carrots
  • 1 zucchini cut into matchstick slices
  • 4 to 5 cups cooked jasmine rice
  • 1 large avocado sliced
  • Optional: sesame seeds, green onions, lime wedges, pickled red onions


  1. Put the soy sauce, Gochujang, honey, garlic, ginger, and lime juice in a bowl and whisk until combined. Mix a half cup of this sauce with the mayo and set aside as a sauce for the rice bowls.

  2. Toss the remaining sauce in a bowl with the shrimp. Cook the shrimp in an air fryer at 400 degrees for 8 to 10 minutes, or on a lined baking sheet in a 400 degree oven for 8 to 10 minutes.

  3. Set a skillet over medium heat. Add a small amount of vegetable oil and the shredded carrots and zucchini. Season with kosher salt and pepper. Cook 3 to 5 minutes, stirring a few times.

    Note: You can cook them together or separate depending on how you'd like your presentation.

  4. Divide the rice between four bowls. Add the shrimp, carrots, zucchini, avocado over top and serve with the sauce drizzled over top. Add sesame seeds, green onions, lime wedges, pickled red onions if desired.

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