NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

2 medium Korean cucumbers

0.5 cup Brown rice

1 tsp Sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Gochugaru

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Cook the brown rice according to package instructions until tender.

• 2

  Thinly slice the Korean cucumbers into rounds and place them in a medium mixing bowl.

• 3

  In a small jar, whisk together the rice vinegar, half of the tamari, half of the gochugaru, and the minced garlic clove.

• 4

  Pour the dressing over the cucumbers, toss well to coat, and let them marinate in the refrigerator while you prepare the shrimp.

• 5

  Pat the shrimp dry with a paper towel and season both sides with sea salt, black pepper, and the remaining gochugaru.

• 6

  Heat the sesame oil in a large skillet over medium-high heat until shimmering.

• 7

  Add the shrimp to the skillet in a single layer and sear for 2 to 3 minutes per side until they are opaque and slightly charred.

• 8

  Drizzle the remaining tamari over the shrimp in the last 30 seconds of cooking to glaze them.

• 9

  Divide the warm brown rice and chilled cucumber salad between two plates or bowls.

• 10

  Top with the seared shrimp and garnish with sliced green onions and toasted sesame seeds.