Miso-Glazed Shrimp with Bok Choy
Succulent shrimp glazed in a savory miso sauce and served over tender bok choy for a quick, elegant keto dinner. This japanese-inspired seafood (low-carb) ready in about 25 minutes pairs peeled and deveined shrimp, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, peeled and deveined shrimp
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp coconut aminos
- 2 cups, chopped bok choy
- 1 tbsp sesame seeds
Instructions
- Step 1: Whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp coconut aminos in a small bowl until smooth.
- Step 2: Heat a large skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Step 3: Add 2 cups chopped bok choy to skillet and stir-fry 3-4 minutes until tender. Return shrimp to skillet, add miso sauce, and toss to coat. Cook 1 minute until heated through. Sprinkle with 1 tbsp sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Shrimp with Bok Choy take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Shrimp with Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Miso-Glazed Shrimp with Bok Choy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Shrimp with Bok Choy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Glazed Shrimp with Bok Choy low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Simple and delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
