Japanese Miso Shrimp with Broccoli and Zucchini

• 6 oz shrimp
• 1.5 cups cooked broccoli (from 1.95 cups raw)
• 1 cups cooked zucchini (from 1.3 cups raw)
• 1 tbsp white miso
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 cup water
• 1 scallion, sliced

• 12 oz shrimp
• 3 cups cooked broccoli (from 1.95 cups raw)
• 2 cups cooked zucchini (from 1.3 cups raw)
• 2 tbsp white miso
• 2 tbsp rice vinegar
• 2 tbsp grated ginger
• 4 cloves garlic, minced
• 2 cup water
• 2 scallion, sliced

• 18 oz shrimp
• 4 1/2 cups cooked broccoli (from 1.95 cups raw)
• 3 cups cooked zucchini (from 1.3 cups raw)
• 3 tbsp white miso
• 3 tbsp rice vinegar
• 3 tbsp grated ginger
• 6 cloves garlic, minced
• 3 cup water
• 3 scallion, sliced

• 24 oz shrimp
• 6 cups cooked broccoli (from 1.95 cups raw)
• 4 cups cooked zucchini (from 1.3 cups raw)
• 4 tbsp white miso
• 4 tbsp rice vinegar
• 4 tbsp grated ginger
• 8 cloves garlic, minced
• 4 cup water
• 4 scallion, sliced

1. Whisk the miso, rice vinegar, ginger, and garlic into the water until smooth.
2. Pour the mixture into a nonstick pan and bring it to a gentle simmer for 2 minutes.

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3. Add the broccoli and steam covered for 6 minutes until bright green and fork tender.

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4. Add the zucchini and cook for 3 minutes until just tender.

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5. Push the vegetables aside, add the shrimp, and cook for 3 minutes until pink and opaque and reaches 145°F.

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6. Toss everything together for 1 minute and top with sliced scallion.

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• Calories290
• Protein44g
• Carbs20g
• Fat1g
• Fiber6g
• Sodium932mg

• A Healthy Weight
• Eating Well
• Gut Health

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