---
title: Shrimp & Zucchini Bibimbap
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shrimp-and-zucchini-bibimbap-68c12353d9e101540dd534e3
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Medium
allergens:
  - Sesame
  - Soy
  - Wheat
  - Shellfish
tags:
  - Korean
  - Seafood
  - Bowl
  - Quick
rating: 4.0
rating_count: 47
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Some found it tasty, while others felt it lacked authentic bibimbap flavor. Adding extra garlic can boost the taste.
  - theme: Ease of prep
    text: Preparation took longer than expected for some, with more difficulty than advertised.
image: "https://images.recipes.furrysalamander.com/shrimp-zucchini-bibimbap.avif"
---
@jasmine rice{1%cup}
@scallions{3%unit}
@carrots{2%unit}
@zucchini{1%unit}
@ginger{1%knob}
@garlic{4%cloves}
@white wine vinegar{2%tbsp}
@sesame oil{1%tbsp}
@soy sauce{2%tbsp}
@sriracha{1%tsp}
@shrimp{12%oz}
@salt{1%tsp}
@black pepper{½%tsp}
@sugar{1%tbsp}
@vegetable oil{2%tbsp}
@water{1¼%cups}

In a #small pot{}, combine @jasmine rice{1%cup}, 1 1⁄4 cups water, and a big pinch of @salt{1%tsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

Meanwhile, wash and dry produce. Trim and thinly slice @scallions{3%unit}, separating whites from greens. Trim and peel @carrots{2%unit}. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and halve @zucchini{1%unit} lengthwise; thinly slice crosswise into half-moons. Peel and mince @ginger{1%knob} and @garlic{4%cloves}.

In a #small bowl{}, combine scallion whites, @white wine vinegar{2%tbsp}, and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve. In a separate #small bowl{}, combine @sesame oil{1%tbsp}, half the @soy sauce{2%tbsp}, 1 TBSP @sugar{1%tbsp}, and up to half the @sriracha{1%tsp} to taste. Stir until sugar has dissolved.

Heat a drizzle of @vegetable oil{2%tbsp} in a #large pan{} over medium-high heat. Add carrots; season with salt and @black pepper{½%tsp}. Cook, stirring, until slightly softened ~{3%minutes}. Remove from pan and set aside. Add another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender ~{3%minutes}. Remove from pan and set aside with carrots.

Heat a drizzle of oil in same pan over medium-high heat. Add @shrimp{12%oz}, ginger, and garlic. Cook, stirring, until shrimp are opaque and cooked through ~{4%minutes}. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated ~{1%minute}. Season with salt and pepper.

Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange shrimp, carrots, and zucchini in separate sections on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.