Grilled Honey Miso Shrimp

Aug. 20, 2015  |   Emma Zumsen
Honey Miso Grilled Shrimp with white rice, grilled green onions and broccoli
Photo Credit:  David Han
SERVING
4
DISH TYPE
Dinner
SKILL LEVEL
Intermediate
TIME
20 min

When trying to incorporate more wholesome foods into your family’s routine, don’t underestimate their palettes. Even with picky eaters, try to eliminate the phrase “my child doesn’t eat that” from your vocabulary. The more foods kids try, the more they’re going to like—and that goes for moms and dads, too. The first step is being a bit adventurous in the kitchen. This quick and easy grilled honey miso shrimp recipe is a great place to start! It’s slightly sweet, a bit smoky from the BBQ, with a salty, earthy finish. If you’ve never cooked with miso before, consider this your family’s gateway to Japan.

Ingredients

  • 1 box Casbah® Saffroned Jasmine Rice
  • 4 C organic broccoli florets, cut into bite-sized pieces
  • 3 tsp Hain Pure Foods® Salt
  • 6 scallions, cut into 1 1/2" lengths
  • 1 organic orange or yellow bell pepper, chopped into 3" pieces
  • 2 Tbsp sesame seeds, toasted

Instructions

  1. In a large bowl, whisk miso, 3 tablespoons oil, ginger, garlic, honey, lime zest and juice. Add the shrimp and toss to coat. Allow to marinate for at least 1 hour.
  2. In medium saucepan, bring 2 1/4 cups water to a boil. Stir in rice and seasoning packet. Cover and reduce heat to simmer for 20 to 25 minutes. Keep warm and reserve.
  3. Fill a large saucepan with 1/2 inch of water and bring to a simmer. Transfer broccoli to a steamer or colander fitted over the saucepan. Be sure the broccoli does not touch the water.
  4. Steam broccoli until bright green and crisp tender, working in batches if necessary. Season with 1 teaspoon sea salt. Keep warm and reserve
  5. Preheat an outdoor grill or grill pan and lightly oil. In a medium bowl, toss scallions and peppers with remaining oil and salt.
  6. Thread shrimp onto metal skewers, followed by scallions, and then peppers. The shrimp and the veggies will cook at slightly different rates, so keep them on separate skewers.
  7. Over moderately high heat, grill shrimp, turning once, until lightly charred and cooked through, about 5 minutes. Repeat with scallions and peppers, grilling until softened and slightly charred, about 3 minutes.
  8. Arrange shrimp, scallions and peppers on a platter and sprinkle with sesame seeds. Serve with saffroned rice and broccoli.

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.