Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roast / Steam / Simmer
- Cuisine: Asian-Inspired / Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 190mg
