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Tomato Miso Butter Shrimp Bowls

Prep Time 15 minutes
Cook Time 12 minutes
Servings 4

Ingredients

  • 2 cups white or brown rice
  • 2 tbsp olive oil, divided
  • 1 lb peeled and deveined shrimp (fresh or thawed from frozen)
  • 1 tsp kosher salt, divided
  • 4 cups finely chopped veggies*
  • 2 cloves garlic, smashed, chopped, or thinly sliced
  • 1/4 cup tomato paste
  • 1/4-1/2 tsp red pepper flakes (optional)
  • 1 cup water
  • 2 tbsp mellow white miso paste
  • 2 tbsp butter
  • Chopped cilantro, for topping
  • Chopped toasted almonds, for topping
  • Lemon wedges, for topping
  •  *This works best with veggies that cook quickly like zucchini, fennel, bell pepper, and/or broccoli. I like them chopped very small so it all cooks in 2 minutes. If you chop them larger, just cook for a bit longer.

Items you can prep ahead (optional)

  • Cook 2 cups white or brown rice
  • Peel and devein 1 lb shrimp, if needed
  • Finely chop 4 cups veggies
  • Smash, chop or thinly slice 2 cloves garlic
  • Toast nuts, for topping
  • Chop cilantro, for topping
  • Cut lemon wedges, for topping

Instructions

  • Cook the rice (instructions here for all varieties).
  • In a large skillet over medium-high heat, add 1 tablespoon oil. Add the shrimp and sprinkle with ½ teaspoon salt. Cook for 1-3 minutes (depending on how large the shrimp are) or until the shrimp are almost cooked through all the way and light golden on the bottom. Flip and cook for 1 more minute or until cooked through (no longer translucent in the center). Transfer the shrimp to a plate.
  • To the skillet over medium-high heat, add the remaining 1 tablespoon oil, veggies, garlic, and remaining ½ teaspoon salt. Stir everything together and let cook, stirring occasionally, for 2-5 minutes, or until the veggies are softened.
  • Stir in the tomato paste and red pepper flakes (if using) and cook for 2 minutes to caramelize the tomato paste, stirring occasionally. Turn off the heat and stir in the water and shrimp.
  • Remove about 2 tablespoons of liquid from the pan and add it to a small bowl with the miso paste and mash it up with a fork to dissolve. Add it back into the pan (scrape out every last bit) along with the butter. Stir until the butter is melted and incorporated into a silky sauce (turn the heat back on if the butter is not melting). If your sauce has reduced too much/you want it saucier, just add a splash of water to thin it out.
  • Serve over a bed of warm rice and top with cilantro, almonds, and a squeeze of lemon.

Notes

Substitutions:

  • To  make vegan/vegetarian, substitute the shrimp with 3 cups cubed/torn pieces of tofu (pressed). Pan-fry it in plenty of oil until golden. You could also substitute with 2 (15oz) cans of drained white beans.
  • If you’re not into shrimp, you can easily substitute with cubed or ground chicken or even fish - just make sure it’s cooked all the way through before removing from the skillet. 
  • If you can’t do tomato paste, you could skip it entirely and substitute the water with coconut milk so it will turn into a coconut miso butter sauce. Grated ginger stirred in would be yummy!

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Shrimp/veggies: up to 2 days in the fridge
    • Rice: up to 6 days in the fridge or 2 months in the freezer.

Leftovers + Repurposing:

  • Warm up leftover rice and shrimp/veggies in the microwave until warmed through. Top with herbs, nuts, and lemon.
  • Serve the shrimp/veggies over rice noodles or pasta.
  • Serve with crusty bread to soak up all of the sauce instead of rice.
  • Put an egg on it!