Uploaded June 2026 | Updated September 2026, 1 week ago
Shrimp sautéed in garlic butter with a bright lemon miso glaze, served over sesame-infused sautéed cabbage, and finished with a drizzle of olive oil.
Ingredients
8 oz raw shrimp, peeled and deveined
2 Tbsp butter or ghee
2 garlic cloves, minced
1 ½ tsp white miso paste
1 Tbsp fresh lemon juice
1 tsp lemon zest
¼ tsp red pepper flakes (optional)
2 cups green cabbage, shredded
1 tsp toasted sesame seeds
1 tsp sesame oil (optional, flavor only — not for heat)
Salt and black pepper, to taste
1 tsp olive oil (for finishing only)
Fresh cilantro or scallions, chopped (optional garnish)
Macronutrients
(per serving, makes 1)
Protein: 49g
Fat: 39g
Carbs: 10g
Preparation
In a small bowl, mix white miso paste, lemon juice, and zest. Stir until smooth. Set aside.
Heat 1 Tbsp butter in a large skillet over medium heat. Add shredded cabbage, salt, and pepper. Sauté for 5–6 minutes until soft and slightly golden. Stir in sesame seeds and (if using) a splash of sesame oil off the heat. Remove cabbage and keep warm.
In the same skillet, add remaining 1 Tbsp butter and minced garlic. Sauté for 30 seconds, then add the shrimp in a single layer. Cook 1–2 minutes per side until just pink.
Pour the lemon miso mixture over the shrimp. Stir to coat and simmer for another 1–2 minutes until the glaze thickens and shrimp are fully cooked through.
Plate the sesame cabbage, top with lemon miso shrimp, and drizzle with 1 tsp olive oil. Garnish with chopped cilantro or scallions if desired.
Shrimp sautéed in garlic butter with a bright lemon miso glaze, served over sesame-infused sautéed cabbage, and finished with a drizzle of olive oil.
Ingredients
8 oz raw shrimp, peeled and deveined
2 Tbsp butter or ghee
2 garlic cloves, minced
1 ½ tsp white miso paste
1 Tbsp fresh lemon juice
1 tsp lemon zest
¼ tsp red pepper flakes (optional)
2 cups green cabbage, shredded
1 tsp toasted sesame seeds
1 tsp sesame oil (optional, flavor only — not for heat)
Salt and black pepper, to taste
1 tsp olive oil (for finishing only)
Fresh cilantro or scallions, chopped (optional garnish)
Macronutrients
(per serving, makes 1)
Protein: 49g
Fat: 39g
Carbs: 10g
Preparation
In a small bowl, mix white miso paste, lemon juice, and zest. Stir until smooth. Set aside.
Heat 1 Tbsp butter in a large skillet over medium heat. Add shredded cabbage, salt, and pepper. Sauté for 5–6 minutes until soft and slightly golden. Stir in sesame seeds and (if using) a splash of sesame oil off the heat. Remove cabbage and keep warm.
In the same skillet, add remaining 1 Tbsp butter and minced garlic. Sauté for 30 seconds, then add the shrimp in a single layer. Cook 1–2 minutes per side until just pink.
Pour the lemon miso mixture over the shrimp. Stir to coat and simmer for another 1–2 minutes until the glaze thickens and shrimp are fully cooked through.
Plate the sesame cabbage, top with lemon miso shrimp, and drizzle with 1 tsp olive oil. Garnish with chopped cilantro or scallions if desired.
