Miso-Glazed Shrimp Skewers
Spicy Baby Bok Choy with Cauli-Pepper Rice
Ingredients
- 3 Tbsp rice vinegar
- 2 Tbsp dark sesame oil
- 2 Tbsp white miso paste
- 1½ Tbsp soy sauce
- 1 Tbsp refrigerated ginger paste
- 2 tsp honey
- 2 lb peeled and deveined, large raw shrimp
- 1 green onion, chopped
Instructions
- Combine vinegar, oil, miso paste, soy sauce, ginger, and honey in a large zip-top plastic bag or shallow bowl. Add shrimp; let stand 15 minutes.
- Preheat grill or grill pan to medium-high heat. Thread shrimp onto 6 metal skewers.
- Grill shrimp, covered, 1 to 2 minutes per side or just until shrimp turn pink. Sprinkle with green onion before serving.
Side Dish Ingredients
- ¼ cup dark sesame oil
- 2 Tbsp rice vinegar
- 6 heads baby bok choy, halved
- 1 red bell pepper, halved and seeded
- ¼ tsp crushed red pepper
- 2 (12-oz) pkg frozen riced cauliflower (such as Green Giant)
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Preheat grill to medium-high heat. Brush oil and vinegar over bok choy and bell pepper; sprinkle lightly with salt and crushed red pepper.
- Grill bok choy and bell pepper, covered, 2 minutes per side or until lightly browned. Coarsely chop bell pepper.
- Meanwhile, cook cauliflower according to package directions. Combine cauliflower, bell pepper, and cilantro. Serve with bok choy.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
186
|
251
|
437
|
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