10 minutes
This vibrant dish brings together the savory depth of miso with the nutty richness of sesame oil, creating a delightful coating for succulent shrimp and crisp asparagus. It's a quick, flavorful meal that feels special yet effortless.
Yellow Miso
tablespoons
tablespoons
Fresh Ginger, grated
tablespoons
teaspoons
Black Pepper, freshly ground
to taste
Shrimp, peeled and deveined
0 lb
tablespoons
Asparagus, trimmed
0 lb
to taste
Garlic Clove, finely grated or minced
each
Lime Wedges
0 serving
Scallions, thinly sliced
0 serving
0 serving
1. Prepare Shrimp Marinade
In a large bowl, combine the miso, sesame oil, grated ginger, honey, and a sprinkle of black pepper. Stir these ingredients together until you have a smooth, aromatic marinade. Add the shrimp, tossing them gently to ensure they are well coated.
2. Cook Asparagus
For the asparagus, heat the olive oil in a 12-inch skillet over medium-high heat. Once the oil shimmers, add the trimmed asparagus, seasoning them with a pinch of salt and a dash of pepper. Cover the skillet with a lid, allowing the asparagus to steam and become tender, yet remain vibrantly green, about 3 to 4 minutes. Give the pan a gentle shake occasionally to ensure even cooking. Once the asparagus is firm yet tender, transfer them to a plate.
3. Cook Shrimp and Serve
Using the same skillet, add the shrimp along with their marinade. Cook the shrimp over medium-high heat, flipping them halfway through, until they turn pink and their tails curl, about 5 minutes. Just before they finish cooking, stir in the garlic and a squeeze of fresh lime juice to brighten the flavors. Arrange the seared shrimp on a platter and gently toss them with the asparagus. Top with thinly sliced scallions and a generous sprinkle of sesame seeds. Serve with additional lime wedges on the side.
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