FreshMeal Planner

Shrimp & Mushroom Bibimbap Bowls

with Zucchini, Sweet Sesame Sauce & a Fried Egg

Shrimp & Mushroom Bibimbap Bowls

Savory shrimp, mushrooms, zucchini, and a fried egg come together over rice in these vibrant bibimbap bowls, finished with a sweet sesame sauce.

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Ingredients

For 2 servings

  • 4 ounce Button Mushrooms
  • 3 ounce Carrot
  • 2 unit Eggs
  • 1 thumb Ginger
  • ¾ cup Jasmine Rice
  • 2 unit Scallions
  • 1 tablespoon Sesame Oil
  • 10 ounce Shrimp
  • 2 tablespoon Soy Sauce
  • 1 teaspoon Sriracha
  • 5 teaspoon White Wine Vinegar
  • 1 unit Zucchini

Additional Ingredients

  • 2 teaspoon Cooking Oil
  • Pepper
  • Salt
  • 1 tablespoon Sugar
Shrimp & Mushroom Bibimbap Bowls
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories770
Protein29g
Carbs82g
Fat31g
⚠️Allergens:
🥚Eggs🦐Shellfish🌱Soy🌾Wheat

Swaps and substitutions

For a shellfish-free version, swap the shrimp for firm tofu, seared tempeh, or extra mushrooms. For egg-free or soy-free needs, skip the fried egg and use coconut aminos in place of soy sauce; use tamari only if wheat is not an issue.

What to serve with it

Serve with a crisp cucumber salad, kimchi, or quick-pickled vegetables to add brightness and crunch alongside the rich rice bowl. A light miso soup or chilled green tea also works well to balance the sweet-sesame flavors.

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