Coconut Free Miso-Ginger Shrimp Rice Bowls with Zucchini & Carrots
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¾ cups water
- ¼ tsp salt
For the sauce
- 3 tbsp white miso paste
- 2 tbsp low-sodium soy sauce
- 1 tbsp fresh ginger, finely grated
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
For the shrimp and vegetables
- 1 ½ lbs large shrimp, peeled and deveined
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 2 medium carrots, peeled and thinly sliced on the diagonal
- 2 tbsp neutral oil, divided
- 2 tbsp water
For serving
- 2 scallions (green tops only), thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Combine the jasmine rice, 2¾ cups water, and ¼ tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly, and cook for 15 minutes, until the water is fully absorbed. Remove from heat and let the rice steam, covered, for 10 minutes.
- 2
While the rice cooks, whisk together the white miso paste, soy sauce, grated ginger, honey, rice vinegar, and sesame oil in a small bowl until smooth. Set aside.
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