Welcome to Rice Cookers 101! Today, we’re excited to share with you a delicious recipe for Korean shrimp rice. This dish combines succulent shrimp, flavorful garlic, and a variety of colorful veggies with perfectly cooked rice, all made easy thanks to your trusty rice cooker. Whether you’re a fan of Korean cuisine or just looking for a scrumptious weeknight dinner option, this recipe is sure to impress. Let’s get cooking! We’ve made this korean shrimp rice recipe easy to follow 👨‍🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.

korean shrimp rice ingredients


  • 1 pound large shrimp, peeled and deveined
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon Gochujang (Korean chili paste)
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked white rice
  • 4 green onions, chopped
  • 2 tablespoons toasted sesame seeds


  1. Firstly, in a bowl, combine the soy sauce, sesame oil, honey, and Gochujang. Then, add the shrimp and toss everything to coat. Leave it to marinate for at least 10 minutes.
  2. In a large skillet or wok, heat the vegetable oil over high heat and add the onion and garlic. Cook until fragrant, which will take about 1 minute.
  3. Next, add the shrimp and marinade to the skillet and cook until the shrimp is pink and cooked through, which will take around 2-3 minutes.
  4. Add cooked rice to the skillet and stir to combine it with the shrimp and onion mixture. Cook for an additional 1-2 minutes.
  5. Finally, serve hot and garnish your dish with green onions and sesame seeds.

korean shrimp rice

How long does korean shrimp rice last in the fridge?

Korean shrimp rice, like any other leftover dish, should be refrigerated within two hours of cooking to prevent bacteria growth. It’s recommended to store the dish in an airtight container in the refrigerator, where it can last for up to three to four days. However, it’s essential to reheat the dish to an internal temperature of 165°F or higher before consuming it. If you don’t think you’ll need to eat the leftovers within a few days, you can freeze them for up to three months, making sure to store them in an airtight container or freezer bag. When reheating, it’s crucial to follow the right procedures to ensure the dish is safe for consumption.

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Low calorie korean shrimp rice recipe substitutions

To lower the calorie count of this Korean shrimp rice recipe, there are a few simple substitutions that can be made. Firstly, replace the 1/4 cup of soy sauce with a low sodium option, or use tamari sauce instead which is lower in sodium. Secondly, use a calorie-controlled cooking spray such as olive oil spray instead of regular vegetable oil when cooking the onion and garlic. Thirdly, use a light honey or agave nectar instead of regular honey, and use a smaller amount of it. Finally, use brown rice instead of white rice which is slightly lower in calories and higher in fiber. These substitutions can help to reduce the overall calorie content of the dish without compromising on its flavor.

What to serve with a korean shrimp rice?

Korean shrimp rice is a flavorful and satisfying dish that pairs well with a variety of side dishes. For a nutritious and balanced meal, consider serving it with some steamed or stir-fried vegetables like broccoli, carrots, or bok choy. These can be spiced up with some garlic, ginger, and soy sauce or gochujang for a Korean twist. A cold side of kimchi or pickled vegetables will also add a tangy and refreshing contrast to the warm and spicy rice. For a heartier meal, you can add some protein-rich sides like a Korean-style egg roll, fried tofu, or grilled beef or chicken skewers. Overall, the best sides to serve with Korean shrimp rice will depend on your taste preferences and the occasion. Just make sure to have plenty of water or tea on the side to help balance the heat and richness of the dish.

Whats the best sauce for a korean shrimp rice?

One of the best sauces for Korean shrimp rice is gochujang sauce. Gochujang is a spicy and savory sauce made of fermented soybeans, rice, chili powder, garlic, and other seasonings. It is commonly used in Korean cuisine and provides a unique and delicious flavor to the dish. To make the sauce, mix gochujang with soy sauce, honey, sesame oil, and rice vinegar until well combined. Drizzle the gochujang sauce over the top of the shrimp and rice, or serve it on the side for dipping. This sauce will add a perfect combination of heat, sweetness, and umami flavor to your Korean shrimp rice dish.

Korean shrimp rice health benefits

Korean shrimp rice is a delicious and flavorful dish that is filled with nutrients that can provide health benefits. Shrimp is an excellent source of protein and provides several essential vitamins and minerals, including selenium, vitamin B12, and omega-3 fatty acids. Additionally, vegetables like carrots, onion, and garlic provide essential nutrients and antioxidants. The use of brown rice in the recipe provides fiber, which can help to reduce the risk of heart disease, stroke, and diabetes. Overall, Korean shrimp rice is a healthy and well-rounded meal. If you are looking for an alternative recipe that is even healthier, you could try roasted vegetables with quinoa or a salad with grilled chicken, avocado, and mixed greens.

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