GERD Friendly Miso-Ginger Shrimp Rice Bowls with Zucchini & Carrots
Reflux-friendly eating doesn't have to mean bland or boring, and this shrimp and vegetable rice bowl is proof. The sauce leans on white miso, low-sodium soy sauce, a touch of honey, and finely grated fresh ginger — a combination that delivers deep, savory flavor without the tomatoes, garlic, or heavy cream that so often trigger symptoms. Zucchini and carrots are both gentle, easy-to-digest vegetables that hold up beautifully in a hot skillet, and the shrimp cook quickly so nothing gets greasy or heavy. Jasmine rice ties it all together as a soothing, neutral base that absorbs every drop of that glossy miso-ginger sauce. The scallion greens — not the white bulbs — are called for as a garnish, which is a smart swap for anyone who finds alliums problematic. Everything comes together in about 30 minutes and makes four satisfying servings, so it works just as well for a weeknight family dinner as it does for meal-prepped lunches. It's the kind of bowl that feels indulgent but leaves you feeling genuinely good afterward.
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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)
Can be omittedscallions
- 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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