Crispy Shrimp Rice Bowl with Miso Soup
Golden-fried shrimp over hot rice with crunchy cabbage slaw and a steaming miso soup on the side. This weeknight donburi comes together in 15 minutes with pantry shortcuts.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 10 count large shrimp, peeled and deveined
- ½ cup all-purpose flour
- 2 cups cooked sushi rice or short-grain rice
- 1.5 cups green cabbage, shredded
- 2 tbsp miso paste (white or red)
- 1 count scallion (white and light green parts), sliced
Instructions
- 1
Pat shrimp dry and toss with salt, pepper, and flour until lightly coated on all sides.
- 2
Heat 3 tbsp oil in a skillet over medium-high until shimmering. Lay shrimp flat and fry 90 seconds without moving.
- 3
Flip shrimp and fry 90 seconds more until golden and cooked through. Transfer to a paper towel.
- 4
Divide rice between two bowls, top with crispy shrimp, and scatter shredded cabbage and scallions on the side.
- 5
Whisk miso paste with 2 cups hot water in a small pot until smooth, then pour into soup bowls.
- 6
Serve the rice bowl and miso soup together immediately.
Tools you’ll need
- 12-inch skillet
- paper towels
- two bowls for rice
- two bowls for soup
- small pot
- whisk
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