This sesame miso shrimp bowl is a satisfying, flavor-packed meal that balances savory umami, gentle heat, and fresh textures. Juicy roasted shrimp are coated in a rich miso-garlic butter sauce, served over fragrant brown jasmine rice, and paired with tender edamame and chili-kissed zucchini for a wholesome, restaurant-style bowl at home.
Why You’ll Love This Recipe
This recipe delivers bold flavor with simple techniques and wholesome ingredients. The miso butter adds depth without being heavy, while sesame oil and aromatics elevate the rice into something truly special. It’s a complete, well-balanced bowl that feels comforting yet fresh, making it perfect for both weeknight dinners and meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the brown jasmine rice
Brown jasmine rice – 1 cup (185 g)
Water – 2 cups (480 ml)
Toasted sesame oil – 1 teaspoon
Garlic, minced – 1 teaspoon
Fresh ginger, grated – 1 teaspoon
Onion, finely chopped – ¼ cup (40 g)
Sea salt – ¼ teaspoon
Black pepper – ⅛ teaspoon
For the shrimp and miso butter
Raw shrimp, peeled and deveined – 12 oz (340 g)
Unsalted butter – 2 tablespoons (28 g)
Red miso paste – 1½ tablespoons
Garlic, minced – 2 teaspoons
Tamari – 1 tablespoon
Vinegar – 1 teaspoon
Chardonnay wine – 2 tablespoons
Black pepper – ¼ teaspoon
For the vegetables and toppings
Zucchini, sliced into half-moons – 1 medium (200 g)
Olive pomace oil – 1 tablespoon
Gochugaru chile flakes – ½ teaspoon
Shelled edamame – ¾ cup (110 g)
Green onions, thinly sliced – 2 stalks
Black sesame seeds – 1 teaspoon
Parsley, finely chopped – 1 tablespoon
Directions
Rinse the brown jasmine rice under cold water until the water runs mostly clear. Combine the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 35–40 minutes until tender. Fluff with a fork, then stir in sesame oil, garlic, ginger, chopped onion, sea salt, and black pepper. Cover and keep warm.
Preheat the oven to 425°F (220°C). Toss the zucchini with olive pomace oil, gochugaru chile flakes, and a pinch of sea salt. Spread on a baking sheet and roast for 15–18 minutes, turning once, until tender and lightly browned.
While the zucchini roasts, steam the edamame according to package directions until heated through. Set aside.
In a small saucepan over low heat, melt the butter. Whisk in the miso paste, garlic, tamari, vinegar, and chardonnay wine. Cook gently for 2–3 minutes until smooth and fragrant. Remove from heat.
Toss the shrimp with black pepper and spread them on a lined baking sheet. Roast in the oven for 6–8 minutes, or until opaque and cooked through. Immediately toss the hot shrimp with the warm miso butter sauce.
To assemble, divide the sesame rice between bowls. Top with miso shrimp, roasted zucchini, and edamame. Garnish with green onions, black sesame seeds, and parsley before serving.
Servings and timing
This recipe serves 2 people generously.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
You can swap shrimp with firm tofu or mushrooms for a plant-based version. Add shredded carrots or cucumber for extra crunch, or drizzle a little extra sesame oil on top for a richer finish. If you prefer more heat, increase the gochugaru or add chili-garlic paste to the miso sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave in short intervals, adding a splash of water to prevent drying. For best texture, store the rice, shrimp, and vegetables separately if possible.
FAQs
Can I use white rice instead of brown jasmine rice?
Yes, white jasmine rice works well, but reduce the cooking time and water according to package instructions.
Is red miso paste very salty?
Red miso is more robust and salty than white miso, which is why it’s balanced here with butter and vinegar.
Can I make this recipe ahead of time?
You can prepare the rice and vegetables ahead, but the shrimp are best cooked fresh for optimal texture.
What can I use instead of chardonnay wine?
You can substitute additional vinegar mixed with a little water for a similar balance of acidity.
How do I know when shrimp are fully cooked?
Shrimp are done when they turn opaque and curl into a loose “C” shape.
Is this dish spicy?
It has mild heat from gochugaru, but you can easily adjust the spice level up or down.
Can I freeze leftovers?
Freezing is not recommended, as the shrimp and rice may become watery when thawed.
What other toppings work well?
Pickled ginger, sliced radishes, or toasted almonds make excellent additions.
Can I cook the shrimp on the stovetop?
Yes, sauté them in a hot pan with a little oil for 2–3 minutes per side, then toss with the sauce.
Is this recipe suitable for meal prep?
Yes, it works well for short-term meal prep and stays flavorful for up to two days in the fridge.
Conclusion
This sesame miso shrimp bowl brings together comforting rice, vibrant vegetables, and deeply savory shrimp in one harmonious dish. It’s easy enough for a weeknight yet impressive in flavor, making it a reliable go-to when you want something nourishing, satisfying, and full of character.
This sesame miso shrimp bowl is a bold, satisfying dish featuring juicy shrimp coated in miso-garlic butter, served over aromatic sesame brown jasmine rice with roasted zucchini and edamame. It’s a flavorful, balanced meal that feels comforting and fresh at the same time.
Ingredients
1 cup (185 g) brown jasmine rice
2 cups (480 ml) water
1 teaspoon toasted sesame oil
1 teaspoon garlic, minced
1 teaspoon fresh ginger, grated
¼ cup (40 g) onion, finely chopped
¼ teaspoon sea salt
⅛ teaspoon black pepper
12 oz (340 g) raw shrimp, peeled and deveined
2 tablespoons (28 g) unsalted butter
1½ tablespoons red miso paste
2 teaspoons garlic, minced
1 tablespoon tamari
1 teaspoon vinegar
2 tablespoons chardonnay wine (or sub vinegar + water)
¼ teaspoon black pepper
1 medium zucchini (200 g), sliced into half-moons
1 tablespoon olive pomace oil
½ teaspoon gochugaru chile flakes
¾ cup (110 g) shelled edamame
2 green onions, thinly sliced
1 teaspoon black sesame seeds
1 tablespoon parsley, finely chopped
Instructions
Rinse rice thoroughly. Combine with water in a saucepan, bring to a boil, reduce heat, cover, and simmer for 35–40 minutes. Fluff with a fork, then stir in sesame oil, garlic, ginger, onion, salt, and pepper. Cover to keep warm.
Preheat oven to 425°F (220°C). Toss zucchini with olive pomace oil, gochugaru, and salt. Spread on a baking sheet and roast for 15–18 minutes, turning once, until tender and golden.
Steam edamame according to package instructions. Set aside.
In a small saucepan, melt butter over low heat. Whisk in miso paste, garlic, tamari, vinegar, and chardonnay. Simmer for 2–3 minutes until smooth and fragrant. Remove from heat.
Season shrimp with black pepper and arrange on a lined baking sheet. Roast for 6–8 minutes, or until opaque and cooked through. Toss hot shrimp with miso butter sauce.
Assemble bowls: divide rice between two bowls, top with shrimp, zucchini, and edamame. Garnish with green onions, black sesame seeds, and parsley. Serve warm.
Notes
Swap shrimp for tofu or mushrooms for a plant-based version.
Use white jasmine rice for a quicker-cooking base.
Add chili-garlic paste to miso butter for more heat.
Store rice, shrimp, and veggies separately for best texture when meal prepping.
Top with pickled ginger, radishes, or toasted nuts for extra flavor.
