Spicy Gochujang Shrimp and Rice Bowls with Sesame Edamame Slaw

These spicy gochujang shrimp rice bowls are the perfect quick dinner solution. Tender shrimp are coated in a sweet and spicy gochujang sauce, served over buttery rice and paired with a refreshing sesame edamame slaw. The slaw adds a cool crunch that balances the heat, while a sprinkle of Korean chili flakes brings extra warmth.

Ready in just 20 minutes, this bowl is packed with protein and vibrant flavors. It’s an easy weeknight meal that feels special without the fuss. Customize the spice level to your liking and enjoy a restaurant-quality dish at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice radishes. In a small bowl, combine sweet soy glaze, gochujang sauce and 1 tablespoon water (2 tablespoons for 4 servings). Set aside.
2. Pat shrimp dry with paper towels. Heat a drizzle of oil in a large non-stick pan over medium-high heat. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are pink and cooked through, 4-6 minutes. Turn off heat; add the sauce mixture and stir until shrimp are fully coated.
3. While shrimp cook, massage the rice package to break up grains. Empty rice into a medium microwave-safe bowl. Add 3 tablespoons water (6 tablespoons for 4 servings) and place a damp paper towel over the bowl. Microwave until warmed through, 1½-2 minutes. Stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper to taste.
4. In a large bowl, whisk together sesame oil, rice wine vinegar, 1 teaspoon sugar, a drizzle of oil, salt and pepper (2 teaspoons sugar and a large drizzle of oil for 4 servings). Add coleslaw mix, scallion whites, edamame and sliced radishes. Toss to evenly coat.
5. Divide rice, shrimp and slaw between bowls. Garnish with scallion greens and as many Korean chili flakes as desired. Serve immediately.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute shrimp with boneless chicken breast or thighs. Adjust cooking time as needed until chicken is cooked through.

What can I use instead of sweet soy glaze?

You can mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar as a substitute.

Is this recipe gluten-free?

The recipe contains soy and wheat (from sweet soy glaze), so it is not gluten-free. Use tamari or gluten-free soy sauce and check gochujang label.