Spicy Gochujang Shrimp Bowls with Jasmine Rice and Ponzu Kale

These spicy gochujang shrimp bowls are a flavor-packed dinner that brings together sweet, spicy and savory elements in every bite. Tender jasmine rice serves as the base, topped with caramelized roasted carrots, ponzu-kissed kale and succulent shrimp coated in a creamy gochujang sauce. A sprinkle of sesame ginger crunch adds irresistible texture.

This bowl is all about balance-the heat from gochujang is tempered by a cool yogurt-mayo sauce, while the ponzu adds a bright, citrusy note to the kale. Mix everything together for pure comfort food bliss. It’s a quick, satisfying meal that’s perfect for weeknights.

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Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim, peel and cut carrots on a diagonal into ¼-inch-thick pieces. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Remove and discard any large stems from kale; chop leaves into bite-size pieces.
3. Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until tender, 15-20 minutes.
4. Open package of shrimp and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and sesame ginger crunch; season with salt and pepper. Cook, stirring occasionally, until shrimp are pink and cooked through, 4-6 minutes. Turn off heat; transfer shrimp to a plate and tent with foil. Wipe out pan.
5. While shrimp cooks, in a small bowl, combine gochujang, mayonnaise, yogurt, one packet of ponzu, ⅛ tsp sugar, salt and pepper (two packets of ponzu and ¼ tsp sugar for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency.
6. Heat a drizzle of oil in pan used for shrimp over medium-high heat. Add garlic and scallion whites; cook, stirring, until fragrant, 30 seconds. Stir in kale, remaining ponzu and ½ cup water. Cook, stirring occasionally, until liquid has evaporated and kale is wilted and tender, 2-4 minutes. Turn off heat. Stir in 1 tsp sesame oil (2 tsp for 4 servings). Season with salt and pepper.
7. Divide rice, carrots, kale and shrimp between bowls. Drizzle with gochujang sauce. Garnish with scallion greens and serve. This dish is meant to be mixed in the bowl before being enjoyed!

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, you can substitute chicken or tofu for the shrimp. Adjust cooking time as needed to ensure the protein is cooked through.

What can I use instead of ponzu sauce?

You can substitute ponzu with a mixture of soy sauce and lemon or lime juice (about 2 parts soy to 1 part citrus).

Is this dish spicy?

The gochujang sauce adds a mild to moderate heat. To reduce spiciness, use less gochujang or add more yogurt and mayonnaise to the sauce.