Miso-Butter Shrimp with Stir-Fried Vegetables

Miso-Butter Shrimp

with Stir-Fried Vegetables

35 MIN
2 Servings
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From the Test Kitchen

This flavorful Asian dish features plump shrimp served over a colorful bed of bok choy, mushrooms, and carrots—all topped with a silky, umami-rich pan sauce of sweet miso paste, butter, and demi-glace.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
fresh
ingredients
Miso-Butter Shrimp with Stir-Fried Vegetables
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 10 oz Baby Bok Choy
  • 4 oz Mushrooms
  • 6 oz Carrots
  • 2 cloves Garlic
  • 2 Tbsps Butter
  • 1 Tbsp Sweet White Miso Paste
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Vegetable Demi-Glace
  • 1 Tbsp Honey
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the carrots; halve lengthwise, then thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Combine the sliced carrots and chopped bok choy stems in a bowl. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the vinegar and honey (kneading the packet before opening). To make the sauce, in a separate bowl, whisk together the miso paste, demi-glace, and 2 tablespoons of water until smooth. 

Cook the vegetables
2 Cook the vegetables

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared carrots and bok choy stems; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar-honey mixture. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the chopped bok choy leaves. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the shrimp
3 Cook the shrimp

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Finish the sauce & serve your dish
4 Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Serve the cooked vegetables topped with the cooked shrimp and finished sauce. Garnish with the sesame seeds. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel the carrots; halve lengthwise, then thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Combine the sliced carrots and chopped bok choy stems in a bowl. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the vinegar and honey (kneading the packet before opening). To make the sauce, in a separate bowl, whisk together the miso paste, demi-glace, and 2 tablespoons of water until smooth. 

2 Cook the vegetables

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared carrots and bok choy stems; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar-honey mixture. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the chopped bok choy leaves. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the vegetables
Cook the shrimp
3 Cook the shrimp

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Serve the cooked vegetables topped with the cooked shrimp and finished sauce. Garnish with the sesame seeds. Enjoy! 

Finish the sauce & serve your dish
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