Miso Shrimp with Sautéed Vegetables

Combine all of the shrimp ingredients (except canola oil) in a bowl and marinate for about 10 minutes (the time it takes to make the vegetables).

Heat a large skillet over medium-high heat. Add oil and let it warm until it shimmers.

In a small bowl, mix together the soy sauce and spices. Set aside. Add the onion and carrot into the skillet, stirring often until slightly browned. Add cauliflower florets and edamame and sauté another 3 minutes, stirring often. Add the spice mixture, stir to coat all of the vegetables. Let the mixture thicken slightly, transfer to a bowl and set side.

In the same skillet, heat again over medium-high heat, and add a couple squirts of canola oil or a few sprays of Pam to the pan. Let the oil/spray warm, but turn down the heat a bit if it starts to smoke. Using a slotted spoon, scoop the shrimp out of the marinade and spread them around the pan. Discard the leftover marinade. Cook about 2 minutes on each side, until shrimp is pink throughout. Make sure to scrape up any browned bits from the bottom of the pan when serving the shrimp.

Serve hot with vegetables.

Vegetable recipe a Butter Than Toast original. Shrimp recipe slightly adapted from Steamy Kitchen.