A quick, flavor-packed stir-fry with bold umami and a garlicky spicy kick!
If you love quick weeknight dinners that don’t skimp on bold flavor, this Garlic Miso Butter Shrimp and Broccoli is going to be a new favorite. It’s savory, a little sweet, and has just the right amount of heat — thanks to a buttery miso sauce loaded with garlic, soy, and chili paste. The shrimp and broccoli cook up in minutes, and everything gets tossed in a glossy, umami-packed glaze that clings to every bite.
This is one of those meals that comes together fast — perfect for busy nights when you want something nourishing and deeply satisfying. It’s also super adaptable: you can swap in tofu, add more veggies, or serve it over whatever grain or noodle you have on hand. Just be sure to prep everything before you turn on the heat — it cooks lightning fast!
What You’ll Need
- Shrimp: Frozen, peeled and deveined shrimp is convenient and thaws quickly under cold running water.
- Broccoli: Fresh broccoli will have the best texture.
- Aromatics: Shallot and fresh garlic
- Spices: Salt, pepper, ground ginger, red pepper flake
- Other flavor builders: White miso paste, butter, soy sauce, maple syrup, rice vinegar, chili paste
- Peanuts: Unsalted, dry roasted
- Peanut oil
Method
This dish cooks fast, so prep and measure everything before you start cooking. Then mix the sauce and set it aside. Next, cook the shrimp just until they turn pink and set them aside (they’ll finish cooking at a later step). In the same pan, add the shallot and sauté until softened and golden, then add the broccoli and cook until tender-crisp. Now pour in the sauce and let it come to a gentle simmer; taste and adjust seasoning. Return the shrimp to the pan along with the peanuts. Stir and cook a couple more minutes until the shrimp are cooked through. Serve immediately over steamed rice or noodles!
Make It Your Own
- Vegetarian? Swap cubed tofu or tempeh for the shrimp — just pan sear before adding.
- Extra veggies? Toss in snap peas, bell peppers, or mushrooms.
- Low carb? Serve over cauliflower rice or zoodles.
If you make this Garlic Miso Butter Shrimp and Broccoli, tag me on Instagram or leave a comment below. I’d love to see your version!
Craving More Umami-Packed Meals?
Try my Thai Green Curry with chicken (or tofu!) or the Portobello Mushroom Muffaletta — both loaded with flavor and plant-forward goodness.
Garlic Miso Butter Shrimp and Broccoli
Ingredients
For the Garlic Miso Butter
For the Broccoli Shrimp
Instructions
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Prep the broccoli, shrimp and shallot and set aside.
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Gently melt the butter and miso paste in a small bowl (start with 10 seconds in the microwave, stir, and zap a bit longer if needed), then whisk in the remaining sauce ingredients. Set aside.
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In a large skillet or wok over medium heat, add peanut oil and a pinch of salt and pepper. Cook shrimp until just pink, no more than a minute or two -- you want the shrimp slightly underdone at this step. Remove the shrimp from the skillet and set aside.
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Add sliced shallot to the same pan and sauté over medium heat until softened and golden – about 2 to 3 minutes.
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Lower the heat slightly and add the broccoli. Cook until tender-crisp, stirring often – about 4 to 5 minutes.
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Stir in the sauce and let it come to a gentle simmer. Taste and adjust seasonings. Add red pepper flake if you like more heat.
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Return the shrimp to the pan along with the peanuts. Stir and cook a minute or so more until the shrimp are cooked through.
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Serve immediately over steamed rice or noodles and enjoy!
Nutrition Facts
Servings: 2 ServingCalories:536.6kcalTotal Fat:31.7gSodium:1326mgTotal Carbohydrate:35.1gDietary Fiber: 6.3gSugars: 19.5gProtein:34.8g