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Cleansing Lemon Miso Shrimp Bowl

A refreshing bowl filled with tender shrimp, zesty lemon, and umami-rich miso, combined with crunchy bok choy and fluffy quinoa.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the shrimp marinade
  • 1 lb shrimp, peeled and deveined Fresh or thawed shrimp work well.
  • 2 tablespoons miso paste Adjust based on your taste preference.
  • 2 tablespoons lemon juice Freshly squeezed lemon juice is best.
  • 1 tablespoon olive oil Can substitute with other oils if preferred.
  • 1 clove garlic, minced Garlic adds depth to the marinade.
  • Salt and pepper to taste Season according to your preference.
For assembly
  • 1 cup bok choy, chopped Can substitute with other greens like spinach.
  • 1 cup cooked quinoa Prepare quinoa according to package instructions.
  • 1 green onion, sliced for garnish Adds color and flavor.

Method
 

Preparation
  1. In a medium bowl, combine the shrimp with miso paste, lemon juice, olive oil, minced garlic, salt, and pepper. Let this marinate for 10 minutes.
  2. If you haven’t already cooked your quinoa, rinse 1 cup of quinoa under cold water and cook it according to package instructions.
Cooking
  1. Heat a non-stick or cast iron skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side or until they are pink and opaque.
  2. Once the shrimp are cooked, toss in the chopped bok choy. Sauté for an additional 1-2 minutes until the bok choy is slightly wilted.
Assembly
  1. Divide your cooked quinoa into bowls, then layer the shrimp and bok choy mixture on top.
  2. Garnish with sliced green onions.
Serving
  1. Dig in and enjoy your delicious Cleansing Lemon Miso Shrimp Bowl!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.