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Spicy Miso Shrimp

with Rice, Sautéed Vegetables & Sesame Seeds

30 MIN

4 Servings

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From the Test Kitchen

To top a bed of fluffy white rice, you'll sautée saucy shrimp in a mixture of honey, miso paste, and gochujang to achieve a sweet and spicy flavor. Crisp peppers and snap peas add refreshing contrast to the vibrant flavors of the shrimp.
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Nutrition

PER SERVING
Calories

430 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
1 cup Long Grain White Rice
1 Tbsp Mirin (Salted Cooking Wine)
1 tsp Black & White Sesame Seeds
2 cloves Garlic
½ lb Sugar Snap Peas
4 tsps Honey
2 tsps Gochujang
3 Tbsps Sweet White Miso Paste
2 Bell Peppers

step-by-step

instructions

Cook Along

1 Cook & finish the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. 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. Stir in the mirin.

2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the honey, miso paste, 3 tablespoons of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved peas and chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels (remove the tails if desired). 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, 2 to 3 minutes, or until slightly opaque. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the finished rice topped with the cooked vegetables and cooked shrimp (including any sauce from the pan). Garnish with the sesame seeds. Enjoy!