Hibachi Shrimp Bowl
Shrimp glazed in tamari and mirin land over sesame-speckled quinoa, mixed with zucchini, mushrooms, and carrots tossed with ginger and garlic. A ginger-sesame sauce ties the bowl together.
Nutritional facts
Protein
27g
Carbs
49g
Calories
450kcal
Fat
15g
Ingredients
Rice Wine, Ginger, Tri-color Quinoa, Green Onion, Crimini Mushroom, Rice Wine Vinegar, Gluten Free Tamari, Light Soy Sauce, Zucchini, Honey, Garlic, Shrimp, Avocado Oil, Carrots, Extra Virgin Olive Oil, Sesame Oil
Contains soybeans, wheat, cereals containing gluten, sesame seeds, crustacean shellfish (Shrimp).
Reviews
3.4
Based on 43 reviews
jill · 07/18/26
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About Paul Suh
Paul Suh is a Korean-American chef with over 15 years of culinary experience, specializing in bold and innovative Asian fusion cuisine. Based in Austin, Texas, Paul honed his skills under Thai, Chinese, and American chefs, gaining expertise in blending traditional techniques with modern flavors.
Paul Suh’s career highlights include working at some of Austin’s most renowned establishments, such as Uchiko, South Congress Hotel, and Old Thousand, where he refined his craft and developed a deep appreciation for diverse culinary styles. He also successfully operated a meal prep business in Las Vegas for seven years, focusing on health-conscious and flavorful meals.
In addition to his culinary expertise, Paul values health and wellness. As someone who fasts, stays in shape, and maintains an active lifestyle through regular gym sessions, he brings a unique perspective to crafting balanced and nutritious dishes. Now part of CookUnity, Paul is excited to share his passion for vibrant, globally inspired cuisine with a wider audience.
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