Garlic-Ginger Shrimp with Charred Snow Peas and Miso Butter Sauce

This weeknight skillet dinner delivers big wok-style flavor from a small pan in under 20 minutes. Jumbo shrimp are seared hard and fast until just cooked through and lightly charred at the edges, then tossed with a punchy garlic, ginger and miso butter sauce that clings to every bite. Snow peas get the same high-heat treatment, picking up blistered, caramelized spots while staying crisp-tender, so the plate has crunch, snap and savory depth without any heavy cream or breading. It's built around a lean, high-protein centerpiece — shrimp are naturally low in fat and carbs but deliver a serious protein punch, making this a satisfying, keto-friendly plate that still feels light. The miso butter sauce uses just a small amount of butter plus umami-rich miso to coat the shrimp generously without tipping into greasy territory, and a splash of rice vinegar and soy at the end keeps everything bright instead of heavy. It's a modest, well-portioned plate: enough to satisfy without overdoing it, finished with scallions and sesame seeds for a little texture and freshness.

Ingredients

• 12 ozJumbo shrimp, peeled and deveined, tails on, about 340g, patted very dry
• 2 cupsSnow peas, trimmed
• 2 tbspAvocado oil, divided, high smoke point
• 3 clovesgarlic, minced
• 1 tbspfresh ginger, minced
• 1 tbspWhite miso paste
• 1 tbspunsalted butter
• 1 tbsplow-sodium soy sauce
• 1 tsprice vinegar
• 2 tbspwater, to loosen sauce
• 2scallions, thinly sliced, for garnish
• 1 tspsesame seeds, for garnish
• 0.25 tspred pepper flakes, optional, for heat
• salt, to taste

Method

No instructions listed.