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Ginger + Miso + Lime Shrimp
Here’s a simple dish you can try this week!
A 10-minute meal idea for our shrimp lovers.
Quick lunch or dinner idea…OR do what I just did and throw this together for Meal Prep!
The FLAVORS will ABSOLUTELY win you over!
Miso is a fermented paste that adds a salty flavor to many Japanese dishes. Most miso is made in Japan, where the ingredient has been used since the eighth century or earlier.
Look for a miso paste that is refrigerated, usually near other refrigerated condiments (like dressings).
Makes 4 servings
Ingredients:
- 1 1/2 lbs. large shrimp, peeled and deveined
- 2 Tbsp coconut oil, melted, or olive oil, or avocado oil
- 1/2 tsp ground ginger
- 3 fresh garlic cloves, minced
- 1 Tbsp light miso paste
- zest from 1 small fresh lime
- 2 Tbsps fresh squeezed lime juice
- tiny pinch of sea salt, a tiny pinch of white pepper (about a 1/8 tsp each)
For serving:
- sesame seeds
- 1 fresh lime, sliced into wedges
- 2 cups wild, or brown rice, or quinoa
Instructions:
In a large glass bowl, add: oil, ground ginger, garlic, miso and lime juice & zest, sea salt, and white pepper, whisking everything to combine well.
Add your shrimp into this sauce and gently toss until they are evenly, and really well coated. Heat a large skillet over medium-high heat.
Add shrimp and all of the sauce, then cook until slightly charred and opaque, about 2 minutes on each side. Serve shrimp with cooked wild or brown rice and fresh lime wedges.
Sprinkle with sesame seeds and enjoy! For Meal Prepping: you can refrigerate these shrimp for up to 3 days in sealed glass containers.
Enjoy this simple and super delicious meal.
❤Rachel
Ingredients
- 1 1/2 lbs. large shrimp, peeled and deveined
- 2 Tbsps coconut oil, melted, or olive oil, or avocado oil
- 1/2 tsp ground ginger
- 3 fresh garlic cloves, minced
- 1 Tbsp light miso paste
- zest from 1 small fresh lime
- 2 Tbsps fresh squeezed lime juice
- tiny pinch of sea salt, tiny pinch of white pepper (about an 1/8 tsp each)
For serving:
- sesame seeds
- 1 fresh lime, sliced into wedges
- 2 cups wild, or brown rice, or quinoa
Instructions
- In a large glass bowl, add: oil, ground ginger, garlic, miso and lime juice & zest, sea salt, and white pepper, whisking everything to combine well.
- Add your shrimp into this sauce and gently toss until they are evenly, and really well coated.
- Heat a large skillet over medium-high heat.
- Add shrimp and all of the sauce, then cook until slightly charred and opaque, about 2 minutes on each side.
- Serve shrimp with cooked wild or brown rice and fresh lime wedges.
- Sprinkle with sesame seeds and enjoy!
For Meal Prepping:
- You can refrigerate these shrimp for up to 3 days in sealed glass containers.
