This simple power bowl makes a great light and refreshing lunch, an appetizer or a side dish. I found eating a high-carb lunch makes me very sleepy and sluggish in the afternoon which in turn makes me less productive in the rest of the work day. So a low carb, high-protein lunch like this is perfect for me!

Prep time 10 mins. Cook time 5 mins. Makes 2 servings.

Ingredients

• 12 Jumbo Shrimp, thawed and pat dry
• 3 Cups Colorful vegetables, julienned (e.g. heirloom carrots, cucumber, zucchini, beets, etc)
• 1.5 tbsp Sesame Oil
• 1 tbsp White Miso
• 1 tbsp Rice Vinegar
• 2 tsp Soy Sauce
• 1 tbsp Honey
• 1 tbsp Fresh Ginger, grated (from about a 1-inch piece)
• 2 tsp Mirin (optional)
• 1 tbsp Toasted white and black sesame seeds
• To garnish: more toasted sesame seeds and/or thinly sliced green onions
• Optional: thin egg omelette, cut into thin strips

Methods

1. On a lightly oiled and preheated saute pan, sear the shrimp on medium-high heat on both sides until fully cooked (the cook time depends on how big your shrimp is – cook seafood to an internal temperature of at least 158F. Another general guideline is to cook until the shrimp changes to an orange-red color and is firm to touch). Alternatively, you can poach shrimp from frozen by placing frozen shrimp in a pot of boiling salted water and the shrimp should be cooked when the water comes back to a full boil.
2. Cut the vegetables into consistent shape and size. I cut them into julienne so the mixture is like a slaw. It also would be great to use a vegetable spiralizer to make vegetable “noodles” in this recipe and make this dish stand out even more. But of course I’ve yet to own one of these gadgets – it’s on my list!
3. Put sesame oil, miso paste, rice vinegar, soy sauce, honey, grated ginger, mirin (optional), and toasted sesame seeds in a small mason jar. Put the lid on tightly and shake vigorously until the dressing is fully incorporated and nicely emulsified.
4. In a large bowl, mix the prepared vegetables with the Miso Sesame Ginger dressing together.
5. To serve, put the vegetable slaw or “noodles” in a bowl and top with the cooked shrimp. Sprinkle some toasted sesame seeds and/or green onion to garnish.
6. For more protein, prepare a thin egg omelette cut it into thin strips and mix with the vegetables. This is inspired by the Korean Bibimbap Bowl!