Korean Garlic Shrimp Bowls

Succulent shrimp glazed in garlic-ginger gochujang sauce served over steamed edamame, cauliflower rice, and shredded purple cabbage.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Korean
• Difficulty: Easy
• Cost: $4.98/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Carb
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• stir-fry
• quick
• healthy
• tangy
• savory
• spicy

Ingredients

• 1.5 pound large shrimp (raw, peeled and deveined)
• 2 package edamame (10 oz frozen shelled packages, thawed)
• 1 package cauliflower rice (16 oz frozen package)
• 4 cup purple cabbage (shredded)
• 1 tablespoon sesame oil (toasted)
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds (toasted)
• 1 teaspoon salt

Instructions

1. Whisk together gochujang, reduced-sodium soy sauce, rice vinegar, minced garlic, and fresh ginger in a small bowl to make the glaze.
2. Heat toasted sesame oil in a wok or large skillet over medium-high heat. Add large shrimp and cook for 2 minutes per side until pink.
3. Pour the gochujang glaze over shrimp, tossing for 1 minute until shrimp are evenly coated and opaque. Remove shrimp from heat.
4. In the same skillet, toss thawed edamame, purple cabbage, and frozen cauliflower rice with salt. Sauté for 4 to 5 minutes until tender-crisp.
5. Divide cauliflower rice, cabbage, and edamame mix into bowls, top with glazed shrimp, and sprinkle with toasted sesame seeds.

Notes

Shelled edamame provides rich plant fiber while keeping net carbs well below limits.

Nutrition (per serving)

• Calories: 191
• Protein: 21 g
• Carbohydrates: 17.6 g
• Fat: 4.2 g
• Fiber: 5.6 g
• Sodium: 1143 mg
• Saturated Fat: 0.6 g
• Sugar: 6.5 g
• Cholesterol: 125 mg