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Miso-Butter Shrimp
with Stir-Fried Vegetables
35 min
Carb Conscious
600 Calories Or Less
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
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Plant-Forward
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Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 360 Cals/serving
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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.
CLICK FOR RECIPE CARD
fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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10 oz Baby Bok Choy
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4 oz Mushrooms
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6 oz Carrots
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2 cloves Garlic
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2 Tbsps Butter
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1 Tbsp Sweet White Miso Paste
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1 Tbsp Rice Vinegar
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2 Tbsps Vegetable Demi-Glace
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1 Tbsp Honey
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¼ tsp Crushed Red Pepper Flakes
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1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs
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