Shrimp & Yuzu Mayo
over Miso Veggie Rice
with Shrimp (peeled & deveined)
This delicious and hearty rice bowl is brimming with exciting flavors, starting with the subtly spicy yuzu mayo you'll drizzle over seared shrimp, and continuing in the vibrant vegetable rice medley, which features sweet miso, bell pepper, and bok choy. A simple scallion garnish brings every bite together.
Details
This delicious and hearty rice bowl is brimming with exciting flavors, starting with the subtly spicy yuzu mayo you'll drizzle over seared shrimp, and continuing in the vibrant vegetable rice medley, which features sweet miso, bell pepper, and bok choy. A simple scallion garnish brings every bite together.
Nutrition per serving
600 Calories Or Less
Ingredients
10 oz
Shrimp (peeled & deveined)
½ cup
Long Grain White Rice
10 oz
Baby Bok Choy
1 each
Bell Pepper
2 each
Scallions
1 tbsp
Sweet White Miso Paste
1 tbsp
Yuzu Kosho
2 tbsp
Mayonnaise
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
step 2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; thinly slice crosswise. In a bowl, whisk together the miso paste and 2 tablespoons of water (or 4 tablespoons for 4 servings). In a separate bowl, combine the mayonnaise and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be.
step 3
Cook the vegetables & finish the rice
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper(s) and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sliced bok choy. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the miso mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to the pot of cooked rice. Stir to combine. Cover to keep warm. Wipe out the pan.
step 4
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished rice topped with the cooked shrimp and yuzu mayo. Garnish with the sliced green tops of the scallions. Enjoy!
Instructions
step 1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
step 2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; thinly slice crosswise. In a bowl, whisk together the miso paste and 2 tablespoons of water (or 4 tablespoons for 4 servings). In a separate bowl, combine the mayonnaise and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be.
step 3
Cook the vegetables & finish the rice
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper(s) and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sliced bok choy. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the miso mixture (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to the pot of cooked rice. Stir to combine. Cover to keep warm. Wipe out the pan.
step 4
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished rice topped with the cooked shrimp and yuzu mayo. Garnish with the sliced green tops of the scallions. Enjoy!
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