Spicy Ginger Shrimp Bowls with Gochujang Cucumbers and Peanuts

Get ready for a flavor-packed bowl that brings together sweet, spicy and savory in every bite. Tender shrimp are coated in a luscious umami ginger sauce with a kick of Thai chili, while crunchy cucumbers get a spicy gochujang makeover. Topped with salty peanuts, this dish is a quick and satisfying weeknight win.

Best of all, it comes together in just 20 minutes, making it perfect for busy evenings when you want something homemade without the fuss. Serve over fluffy jasmine rice for a complete meal that’s sure to become a regular in your dinner rotation.

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Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Wash and dry produce. Peel and mince garlic. Trim and halve cucumbers lengthwise; cut into ½-inch-thick half-moons.
3. Transfer cucumbers to a medium bowl; cover with salt and toss to coat. Let sit for 3-5 minutes, then rinse and drain. Return to bowl.
4. Pat shrimp dry with paper towels; season with a pinch of salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until pink and cooked through, 2-3 minutes. Reduce heat to medium and add ginger sauce, chili sauce and ponzu; cook, stirring occasionally, until thickened, 2-3 minutes. Taste and season with salt and pepper as needed.
5. To bowl with cucumbers, add gochujang, garlic, half the sesame oil (all for 4 servings), remaining ponzu, 1 tsp sugar (2 tsp for 4) and chili flakes to taste. Toss to coat.
6. Fluff rice with a fork. Divide rice and shrimp between bowls in separate sections. Top with cucumbers and peanuts. Serve.

Recipe Tips

FAQ

Can I use a different protein?

Yes, chicken or tofu work well in place of shrimp. Adjust cooking time as needed.

Is this dish gluten-free?

It can be if you use gluten-free ponzu and gochujang. Check labels to be sure.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat gently.