Miso Ponzu Shrimp
Cucumber Bowl
One of those “I'm starving and I need something easy” meals. Miso paste, ponzu, sesame oil, fresh garlic, and shrimp tossed together with crisp cucumber for a fast bowl that actually hits.
Ingredients
- 1 lb peeled and deveined shrimp
- kosher salt, for boiling water
- 2 tbsp miso paste
- 2 tbsp ponzu
- 1 tsp sesame oil
- 2 cloves garlic, finely grated
- 1 whole cucumber, thinly sliced
- chopped cilantro (optional)
- sliced green onion (optional)
Sophia's Notes
- This started as a pantry-cleanout dinner and it fully delivered. Perfect for nights when you are done with takeout but too tired to do a lot.
- Don't overcook the shrimp. A quick poach in salted boiling water is all you need before tossing in the sauce.
- Fresh garlic makes a big difference here. Grate it fine so it melts into the miso-ponzu dressing.
- If you have cilantro and green onion, add them. If you don't, this still works exactly as written.
Instructions
- 1
Poach the shrimp
Bring a pot of salted water to a boil. Add the peeled and deveined shrimp and cook just until opaque, then drain. Set aside while you mix the sauce.
- 2
Mix the miso-ponzu sauce
In a large bowl, add miso paste, ponzu, sesame oil, and finely grated garlic. Stir until smooth and combined. It should look glossy and punchy.
- 3
Toss in the shrimp
Add the warm shrimp straight into the bowl and toss until each piece is coated. Taste and adjust with a little extra ponzu if you want it brighter.
- 4
Slice and add cucumber
Thinly slice a whole cucumber and fold it in. The cucumber brings crunch and keeps the whole bowl fresh and light.
- 5
Finish and eat
Top with chopped cilantro and sliced green onion if you have them. Grab a fork, get some shrimp and cucumber in the same bite, and eat immediately.
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