Shrimp, Mushroom & Spinach Bibimbap
with Crispy Rice, Pickled Carrots & Crispy Fried Onions
Shrimp, Mushroom & Spinach Bibimbap
A vibrant bibimbap with juicy shrimp, earthy mushrooms, and spinach over crispy rice, finished with tangy pickled carrots and crunchy fried onions.
Ingredients
For 2 servings
- 8 ounce Button Mushrooms
- 1 unit Crispy Fried Onions
- 2 unit Scallions
- 1 tablespoon Sesame Oil
- 4 ounce Shredded Carrots
- 10 ounce Shrimp
- 2 tablespoon Soy Sauce
- 5 ounce Spinach
- 1 teaspoon Sriracha Sauce
- ¾ cup White Rice
- 5 teaspoon White Wine Vinegar
Additional Ingredients
- 5 teaspoon Cooking Oil
- Pepper
- Salt
- 4 teaspoon Sugar
American
PDF
DifficultyEasy
Prep Time5m
Total Time25m
Calories750
Protein29g
Carbs82g
Fat29g
Tags:
Fiber Smart
⚠️Allergens:
🌰Sesame🦐Shellfish🌱Soy🌾WheatSwaps and substitutions
For shellfish-free diners, swap the shrimp for tofu, tempeh, or extra mushrooms for a similar savory bite. For gluten-free needs, use tamari instead of soy sauce and check that the crispy onions and sriracha are wheat-free.
What to serve with it
Serve with a light cucumber salad, steamed edamame, or a simple miso soup to balance the rich, savory flavors. A chilled lager, sparkling water with lime, or green tea also pairs well with the spicy-salty rice bowl.
