Best 3 Miso Honey Shrimp Stir Fry Recipes

Tantalize your taste buds with the delectable Miso Honey Shrimp Stir-Fry, a symphony of flavors that will leave you craving for more. This dish combines the umami richness of miso paste, the natural sweetness of honey, and the succulent texture of shrimp, creating a harmonious balance of sweet, savory, and salty notes. Served atop a bed of fluffy jasmine rice, this stir-fry is a culinary journey that will transport you to the vibrant streets of Asia.

The article offers three enticing variations of the Miso Honey Shrimp Stir-Fry, each with its unique twist on the classic recipe. The first variation incorporates crunchy bell peppers and tender broccoli florets, adding a delightful textural contrast and an array of vibrant colors to the dish. The second variation introduces the bold flavors of ginger and garlic, infusing the stir-fry with an aromatic depth that will tantalize your senses. And for those who prefer a touch of heat, the third variation adds a hint of chili flakes, creating a spicy kick that will leave your palate dancing.

No matter which variation you choose, the Miso Honey Shrimp Stir-Fry promises an explosion of flavors that will satisfy even the most discerning palate. So gather your ingredients, heat up your wok, and embark on a culinary adventure that will leave you with a smile on your face and a satisfied belly.

Let's cook with our recipes!

SHRIMP STIR-FRY

Shrimp Stir-Fry image

This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound large shrimp, peeled and deveined
Kosher salt
2/3 cup chicken stock or low-sodium chicken broth
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
Freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
3 tablespoons vegetable oil
3 cloves garlic, minced (about 2 tablespoons)
1 teaspoon finely grated fresh ginger
1 scallion, chopped, white and green parts separated
6 ounces snow peas, strings removed if necessary
2 ounces red bell pepper, thinly sliced (about 1/2 cup)
4 cups cooked rice, for serving

Steps:

Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY

Honey Garlic Shrimp Stir-Fry Recipe by Tasty image

Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion

Provided by Robin Broadfoot

Categories Dinner

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 lb raw shrimp
1 ½ tablespoons garlic, minced
2 teaspoons ginger, minced
½ teaspoon crushed red pepper
1 tablespoon olive oil
⅓ cup honey
⅓ cup soy sauce
scallion, thinly sliced

Steps:

Place shrimp in a sealable bag or medium bowl.
In a small bowl or measuring cup, mix marinade ingredients.
Pour half of the marinade on the shrimp. Save the other half for later.
Let the shrimp marinate in the refrigerator for at least 15 minutes.
In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
Serve the shrimp with sauce and garnish with green onion.
Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams

MISO STIR-FRY

Miso Stir-Fry image

I got the original recipe from my DH's cousin and then she sent me the website, so I'm going to share it with you. It comes from the World's Healthiest Foods: www.whfoods.org. I added extra veggies to this and made a gravy for it at the end that wasn't in the recipe. It is advisable to have all the ingredients chopped and ready before you start cooking.

Provided by Chef Joey Z.

Categories Soy/Tofu

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon dried hijiki seaweed (soak in 3/4 cup hot water-save the water!) or 1 tablespoon arame seaweed (soak in 3/4 cup hot water-save the water!)
1 medium onion (cut in half and sliced thin)
1 tablespoon fresh ginger (minced)
3 garlic cloves (pressed)
1 medium carrot (peeled and sliced thing-I julienned mine)
2 cups broccoli florets (cut into 1/2 inch pieces)
1 cup green cabbage (I used savoy and cut it thin)
4 ounces tofu (I used the firm light kind-cut into 1/2 inch cubes)
2 tablespoons light miso
2 tablespoons tamari (or soy sauce)
2 tablespoons rice wine vinegar
salt and pepper
1 teaspoon sesame seeds (roasted)
1 cup water
1 tablespoon arrowroot
1 teaspoon honey

Steps:

FOR THE STIR-FRY:.
Chop the onion and press the garlic. Let them sit for 5-10 minutes to bring out their health promoting benefits.
Rinse and soak the hijiki or arame seaweed in 3/4 cup of hot water, and chop up the rest of your veggies.
After 10 minutes, squeeze the hijiki out and save the liquid.
Heat 1 tablespoons of the saved seaweed liquid in a large wok or saute pan and add the onions and carrots. Stir fry in the liquid over medium high for 2 minutes. Stir constantly.
Add the garlic and ginger. Continue to stir constantly. The ginger might stick but don't worry, it will be fine when more liquid is added.
After 2 minutes add the broccoli, stir fry for 2 more minutes.
Add the cabbage. Dissolve the miso in 2 tablespoons of the seaweed water. Add the tamari, rice wine vinegar, hijiki or arame, and tofu.
Continue stir frying for another 2 minutes, stirring constantly. Add the salt and pepper.
Remove from the saute pan and put in a nice dish with the gravy if using.
Sprinkle with the sesame seeds and serve.
FOR THE GRAVY(IF USING):.
Mix one tablespoons of arrowroot flour with one cup cold water. Bring the left over liquid that is in the saute pan to a boil and add 1 teaspoons honey . Add the arrowroot flour liquid and using a whisk stir until thickened.
Pour over the top of the sir-fry before you add the sesame seeds.
Rice would be great with this dish.
Bon Appetit!

Nutrition Facts : Calories 50.6, Fat 1.1, SaturatedFat 0.2, Sodium 354, Carbohydrate 8.3, Fiber 1.1, Sugar 2.9, Protein 3.2

Tips:

For the best flavor, use fresh shrimp that is deveined and peeled. If using frozen shrimp, thaw it completely before cooking.
Make sure to pat the shrimp dry before cooking. This will help them to brown evenly.
To get a nice caramelized crust on the shrimp, cook them over high heat. Just be careful not to overcook them, or they will become tough.
The miso-honey sauce is what really makes this dish special. Be sure to taste it and adjust the seasonings to your liking.
If you don't have any mirin, you can substitute dry sherry or white wine.
Serve the miso-honey shrimp stir-fry over rice or noodles. You can also add a side of vegetables, such as steamed broccoli or snow peas.

Conclusion:

Miso-honey shrimp stir-fry is a quick and easy weeknight meal that is packed with flavor. The shrimp are cooked in a sweet and savory sauce that is made with miso paste, honey, and mirin. The dish is served over rice or noodles and is sure to please everyone at the table.