Miso Shrimp with Black Bean Pasta
Dive into a flavorful and health-conscious dish! This miso shrimp with black bean pasta combines protein-rich shrimp with gut-friendly miso paste, all served over a bed of nutritious black bean spaghetti.
Ingredients
- 1 tbsp white miso paste
- 2 ½ cm ginger (grated)
- 2 cloves garlic (minced)
- 250 g shrimp (de-veined)
- 1 limes (juiced)
- 100 g black bean spaghetti (dry weight)
- 1 cup spinach (shredded)
- 1 tbsp avocado oil
Instructions
- Mix the miso paste, minced garlic, grated ginger and lime juice in a medium- sized bowl, then stir in the shrimp. Allow to marinate in the fridge, covered, for at least 30 minutes.
- Cook the black bean pasta as directed on the packet. Once cooked, drain and rinse with cold water to prevent further cooking.
- Add the avocado oil to a large pan, and over medium heat, cook the shredded spinach for 2-3 minutes. Then stir in the shrimp and marinade.
- Cook the shrimp for 8-10 minutes, until fully cooked, have turned a nice pink colour, and the flesh is opaque rather than translucent.
- Add the pasta to the pan to heat through if necessary.
Notes
- Black bean spaghetti is an excellent source of fiber and protein per serving. It’s gut-nourishing and incredibly nutrient-dense, and satiating. Replace with brown rice, chickpea or whole wheat pasta as an alternative.
- Use bone broth instead of water to cook the pasta for additional gut nourishment.
Nutrition per serve
Calories: 271kcal | Carbohydrates: 19g | Protein: 32g | Fat: 9g | Fiber: 6g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
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