Spicy Korean Shrimp with Pork Vegetables and Rice

Use as a main dish or make just the pork topped shrimp and use as an appetizer!

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Makes: 4 servings
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All You Need

  • 1 1/2 lb (250 g) ground pork
  • 3 tbsp (45 mL) Simply Asia Sweet & Smoky Hibachi Seasoning
  • 1/4 cup (50 mL) each diced red peppers and water chestnuts
  • 2 tbsp (30 mL) thinly sliced green onion
  • 3 tbsp (45 mL) rice wine vinegar, divided
  • 1 lb (454 g) raw shrimp, 16-20, butterflied
  • 3 tbsp (45 mL) vegetable oil, divided
  • 1 tbsp (15 mL) cornstarch
  • 1 cup (250 mL) each snow peas, baby corn and julienned red peppers
  • 4 cups (1 L) cooked rice


  1. Preheat oven to 350°F (180°C). In a medium bowl, combine pork, 2 tbsp (30 mL) seasoning, diced red pepper, water chestnut, green onion and 1 tbsp (15 mL) rice wine vinegar. Mix well.

  2. Place butterflied shrimp on clean surface. Divide pork mixture evenly and place on shrimp. Press pork mixture firmly onto shrimp.

  3. In a large oven-safe pan on medium-high heat, add 2 tbsp (30 mL) oil and place shrimp, pork side down, into pan. Then place pan in oven and cook for 10 minutes or until internal temperature of pork is 160°F (71°C). Reserve shrimp and heat rice.

  4. Add remaining oil and vegetables to pan, sauté for 2 minutes. Add remaining seasoning, rice wine vinegar and cornstarch; mix well.

  5. To serve, place rice on platter, spoon vegetable mixture on top of rice and place shrimp on top.


Need a little inspiration? We’re ready with a few suggestions.