Lemongrass Coconut Shrimp Bibimbap with Lime
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- ½ tsp salt
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 2 stalks lemongrass, tough outer layers removed, tender inner core finely minced
- ⅓ cup full-fat coconut milk
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp toasted sesame oil
- 1 tsp sugar
- 2 cloves garlic, finely minced
- ½ tsp red pepper flakes
For the sauce
- 2 tbsp gochujang
- 2 tbsp fresh lime juice
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp rice vinegar
For the vegetables
- 2 cups baby spinach
- 1 medium zucchini, cut into thin matchsticks
- 1 medium carrot, peeled and cut into thin matchsticks
- 1 cup bean sprouts
- 3 tbsp neutral oil, divided (such as avocado oil or canola oil)
- 1 tbsp soy sauce
- salt and pepper, to taste
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 2 tbsp toasted sesame seeds
- 3 scallions, thinly sliced (green tops only)
- 1 lime, cut into wedges
- ¼ cup fresh cilantro leaves (optional)
Instructions
- 1
Rinse the jasmine rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/4 cups water and 1/2 tsp salt, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, combine the minced lemongrass, full-fat coconut milk, fish sauce, 1 tbsp lime juice, 1 tsp sesame oil, sugar, garlic, and red pepper flakes in a small bowl and whisk until the sugar dissolves. Add the shrimp, toss to coat, and let marinate at room temperature for 15 minutes.
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