Past Recipes
Miso Shrimp and Quinoa Bowls

Miso Shrimp and Quinoa Bowls with Mushrooms and Carrot-Ginger Dressing

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Chef Shanna highlights a few of her favorite Japanese flavors: salty miso paste, and carrot-ginger salad dressing. Here, the soybean paste is mashed with butter and melted into quinoa for extra umami, which pairs so well with the sautéed mushrooms and juicy shrimp. Drizzled over top is the classic orange dressing—punched up with a little miso, too.

  • Stovetop Only
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

  • Calories 620
  • Protein 31g
  • Total Carb 49g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa
    • 1/2 cup
    • quinoa
  • unsalted butter
    • 2 packets
    • unsalted butter
  • cremini mushrooms
    • 6 ounces
    • cremini mushrooms
  • ginger
    • 1/8 ounce
    • ginger
  • shallot
    • 1
    • shallot
  • miso paste
    • 2 tablespoons
    • miso paste
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • sesame oil
    • 2 teaspoons
    • sesame oil
  • shredded carrots
    • 1 cup
    • shredded carrots
  • shrimp
    • 10 ounces
    • shrimp
  • edamame
    • 1/4 cup
    • edamame
  • shredded red cabbage
    • 1/2 cup
    • shredded red cabbage

What You’ll Need

  • olive oil
  • canola oil
  • kosher salt
  • black pepper
  • 8" small pot with lid
  • 10" medium pan
  • aluminum foil
  • blender or food processor (optional)


Soy, Crustacean Shellfish, Milk

Cooking Steps

  1. Cook quinoa

    Cook quinoa

    In a small pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While quinoa cooks, unwrap butter and place in a small bowl to soften at room temperature. Wipe mushrooms clean with a damp paper towel and thinly slice. Rinse remaining produce. Trim and discard skin of ginger and mince. Peel shallot and mince enough to yield 2 tablespoons (save any remainder for another recipe).

  3. Sauté mushrooms

    Sauté mushrooms

    Heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add mushrooms and cook, stirring, until tender and just golden, 8 minutes. Meanwhile, to bowl with softened butter, add half of miso; mash using a fork until fully combined. Transfer sautéed mushrooms to a plate and cover with foil to keep warm. Wipe pan clean and reserve, off heat, for Step 5.

  4. Make carrot-ginger dressing

    Make carrot-ginger dressing

    In a blender or food processor, combine rice wine vinegar, sesame oil, ginger, minced shallot, remaining miso, half of shredded carrots, 1 teaspoon canola oil, 2 tablespoons water, ⅛ teaspoon salt, and pepper as desired; blend until smooth. Alternatively, mince half of carrots, place in a large bowl, and whisk in remaining dressing ingredients until mostly smooth.

  5. Cook shrimp

    Cook shrimp

    Pat shrimp dry with paper towel and season with ¼ teaspoon salt and pepper as desired. Return pan from mushrooms to medium-high heat with 2 teaspoons canola oil. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes total. Using a slotted spoon to leave excess moisture behind, transfer shrimp to pot with quinoa.

  6. Plate shrimp and quinoa

    Plate shrimp and quinoa

    Add miso butter and sautéed mushrooms to pot with quinoa and shrimp; stir to combine, then divide between serving bowls. In a medium bowl, toss edamame, red cabbage, and remaining shredded carrots with half of carrot-ginger dressing to coat. Transfer slaw to miso shrimp and quinoa bowls, drizzle over remaining carrot-ginger dressing, and dig in!

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