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  • Writer's pictureSusie Csorsz Brown

Miso Shrimp with roasted veggies

This marinade is quite lovely on shrimp. It would be good on tofu, too. Or fish. Or chicken. We make the marinade in a large ziploc bag placed in a bowl on the scale, so you don't have to get measuring spoons dirty. Remember that 1 tablespoon weights 0.5 oz, and you're all set.

We use IQF (individually quick frozen) shrimp. If you like, you can leave the tails on. Also, if you don't have broccoli and/or carrots, feel free to sub in your favorite veggies. Just be sure to adjust the roasting time to accommodate.

roasted veggies and shrimp
Roasted veggies and shrimp in a lovely miso marinade

Sheet-Pan Miso Shrimp with Roasted Broccoli and Carrots

Yields: 5 - 6 servings


3 tablespoons white miso

3 tablespoons honey or maple syrup

3 tablespoons soy sauce

1 tablespoon red wine vinegar

2 teaspoons finely grated fresh ginger

2 teaspoons finely grated garlic

2 teaspoons chile-garlic sauce or other favorite hot sauce

1 tablespoon canola oil

2 .5 pounds large shrimp, tails removed

2 T olive oil

2 pounds broccoli, cut into bite-sized florets

2 pounds carrots, peeled or scrubbed, cut into 1/2 inch rounds

Salt and pepper

pasta, rice or other favorite grain, cooked, for serving


Make the marinade: In a large tiptop bag, squish together the miso, honey, soy sauce, rice vinegar, ginger, garlic, chile-garlic sauce, 1 tablespoon oil and 1 tablespoon water.

Add the shrimp to the zip-top bag; squeeze out as much air as possible, and seal the bag. Squish the marinade around, to coat the shrimp. Put the bag in a bowl, and refrigerate for 30 minutes or up to 4 hours.

When you are ready to cook, heat the oven to 375.

Line 2 large baking sheets with aluminum foil. Divide the carrots and broccoli not he two pans. Drizzle with olive oil, and sprinkle with salt and pepper. Toss well to coat.

Roast the veggies for 25 minutes, or until starting to brown, stirring half way. Add the shrimp to the pans, dividing equally, drizzling the marinade around the pan. Continue roasting 15 - 20 minutes or until the shrimp have all turned pink and are firm.

To serve, scoop grain, pasta or rice in a shallow bowl, and top with the shrimp and veggies. Enjoy!

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