Shrimp, Zucchini & Snap Pea Bibimbap
with Sweet Sesame Sauce
Shrimp, Zucchini & Snap Pea Bibimbap
A vibrant rice bowl with tender shrimp, crisp zucchini, and snap peas, finished with a sweet sesame sauce for a fresh, savory-sweet twist.
Ingredients
For 2 servings
- 3 ounce Carrot
- 1 thumb Ginger
- ¾ cup Jasmine Rice
- 2 unit Scallions
- 1 tablespoon Sesame Oil
- 10 ounce Shrimp
- 2 tablespoon Soy Sauce
- 1 teaspoon Sriracha
- 4 ounce Sugar Snap Peas
- 5 teaspoon White Wine Vinegar
- 1 unit Zucchini
Additional Ingredients
- 6 teaspoon Cooking Oil
- 2 unit Eggs
- Pepper
- Salt
- 1 tablespoon Sugar
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories790
Protein33g
Carbs91g
Fat29g
Tags:
Protein SmartMass Gain Friendly
⚠️Allergens:
🥚Eggs🌰Sesame🦐Shellfish🌱Soy🌾WheatSwaps and substitutions
For shellfish-free, swap the shrimp for tofu, tempeh, or mushrooms; for soy-free, use coconut aminos in place of soy sauce. If you avoid sesame, choose avocado or another neutral oil instead of sesame oil, and skip sesame-based garnish.
What to serve with it
Serve with a light cucumber salad, extra kimchi, or a simple miso soup to balance the sweet-sesame flavors. A crisp lager, green tea, or sparkling water with citrus also works well alongside the shrimp and rice.
