Miso + Sesame + Honey Shrimp

This miso sesame honey shrimp is nothing short of delicious. It’s tangy and bursting with so much flavor you’ll think you’re eating takeout but without the sodium bomb. Miso is one of my favorite marinades for fish and tofu. Plus, did I mention it’s oh so good for the health of your gut? That’s right, fermented miso adds both flavor and beneficial bacteria for our gut.

Chop these shrimp up into fine pieces and fill my cuke shooters with them. You can also serve with some forbidden (black) rice or wild rice. Lettuce cups are a great low carb vehicle to eat them too!

Yields 12 shrimp or up to 10 cuke shooters

Ingredients

• 12 large shrimp (wild caught, shelled, deveined) I often use frozen from Whole Foods- thaw them under luke warm water

• 2 tbsp white miso paste

• Juice of half a lime

• 2 garlic cloves, minced

• 1 tbsp raw honey

• 1 tsp freshly grated ginger

• 1 tsp warm water

• 1 tbsp Mirin (rice wine)

• 1 tbsp avocado oil

• 1 tbsp sesame oil

• 1 tbsp toasted sesame seeds

Preparation

1. Add the miso, lime juice, garlic, honey, and ginger (optional) to a mixing bowl. Whisk while drizzling in the water and Mirin to make a paste.

2. Add the shrimp and coat them in the marinade. Let sit for 10 minutes.

3. Add avocado oil and sesame oil to lightly coat a nonstick or cast iron pan. Turn on the range to medium heat.

4. Add shrimp one by one to pan along with the rest of the marinade. Cook shrimp for 1.5 to 2 minutes per side until they’re golden brown on both sides. Sprinkle sesame seeds on top.

5. Turn off heat and remove shrimp from the pan.

6. Serve with the extra marinade from the pan for dipping or topping the shrimp.