Grilled Shrimp with Honey Garlic Miso is a super easy recipe featuring bold Japanese flavors. With minimal prep and cook time, this delicious, gluten-free recipe comes together in just 15 minutes!
Melt-in-your-mouth grilled shrimp are sweet and sticky, and just a hint spicy. The honey garlic miso sauce doubles as a marinade for this incredibly easy dish. Serve it over a bed of steamed rice for the perfect meal!
Jump to:
What ingredients do you need for this shrimp recipe?
With the exception of miso paste, most of these are staples you probably already have in your pantry. Here are the main ingredients that you'll need:
- Shrimp. Large shrimp are best for grilling. Make sure your shrimp is peeled and deveined with the tail on.
- Miso paste. I like to use a lighter miso because it's milder than the darker variety, and perfect as a marinade and sauce for this recipe.
- Butter. I used melted butter instead of oil which gives this recipe a very rich flavor.
- Mirin. Sweet Japanese rice wine that pairs perfectly with these other sauce ingredients.
- Lemon juice. This adds a really nice citrusy component to this marinade and sauce.
- Honey. It's sticky and sweet, and balances out all of the the flavors.
- Minced garlic. Using fresh garlic is always better than powdered. It really heightens the flavor profile in this sauce!
- Fresh ginger. The zingy flavor of ginger gives this dish a peppery and sweet component.
- Red pepper flakes. For a kick! Use as much or as little (or not at all!). Personal preference.
Is miso paste gluten-free?
The short answer is, mostly. Check the label ingredients. Most do not contain wheat or grains. Look for miso with rice, buckwheat, or millet on the label to ensure it's gluten-free like this miso paste.
How to make grilled shrimp with honey garlic miso
Step One: Make the marinade. Set aside the extra marinade to use as a drizzling sauce.
Step Two: Marinate the shrimp for 10-15 minutes at room temperature, or in the fridge.
Step Three: Thread the shrimp onto wooden or metal skewers. (You can also eliminate the skewers altogether.)
Step Four: Grill the shrimp on a stove-top grill pan or outdoor grill for about 2 minutes on each side.
[*See recipe card for detailed instructions.]
HELPFUL TIP! ➔ Make sure to soak the bamboo skewers in tap water for about 15 minutes before putting on the grill to prevent them from burning.
I like to serve this beautiful miso shrimp dish over steamed white or brown rice! Another option is to serve it over cooked rice noodles. Yum!
Have you tried my Healthy Shrimp Fried Rice? It's so easy to make and is loaded with protein. Just like takeout, but better for you and less expensive!
Make sure to drizzle extra honey garlic miso sauce on top of the shrimp before serving. The rice will soak up all of those delicious Japanese flavors!
Recipe notes
- Fresh or fresh-frozen/defrosted shrimp are both acceptable for this recipe. Make sure you buy large-sized shrimp, and wild is always a safer bet.
- Don't over-marinate the shrimp! Because there is lemon juice in the marinade, it will start to tenderize the shrimp if sitting in it too long.
- Make sure to soak the bamboo skewers in tap water for about 15 minutes before putting on the grill to prevent them from burning.
- Add veggies to the skewers if you'd like. Try thick slices of green onions, or chunks of bell peppers!
- Store any leftovers in an airtight container in the refrigerator for up to three days. I do not recommend freezing this. The taste will not be the same once defrosted.
Other easy and delicious shrimp recipes
If you liked this Grilled Shrimp with Honey Garlic Miso, you're going to want these other shrimp recipes too!
- Grilled Miso Shrimp Garden Salad
- Gluten-Free Baked Coconut Shrimp
- Air Fryer Bang Bang Shrimp Tacos
- Shrimp Sambal with Roasted Cauliflower, Chickpeas and Ginger
Grilled Shrimp with Honey Garlic Miso
Grilled Shrimp with Honey Garlic Miso is a super easy recipe featuring bold Japanese flavors. With minimal prep and cook time, this delicious, gluten-free recipe comes together in just 15 minutes!
- Total Time: 15 min
- Yield: 4 1x
Ingredients
- 1 pound large shrimp (deveined, tail on)
- Sprinkle of salt and pepper
For the marinade/sauce:
- 2 tablespoons melted butter (or ghee)
- 2 tablespoons lemon juice
- 2 tablespoons white miso paste
- 1 tablespoon mirin
- 1 tablespoon honey
- 1 tablespoon freshly grated ginger
- 2 garlic cloves, minced
- ½ teaspoon black pepper
- Pinch of red pepper flakes
For serving:
- 2 cups steamed white or brown rice
- Fresh cilantro, chopped
- Lemon wedges
Instructions
- Clean the shrimp, pat dry, and sprinkle with salt and pepper. Set aside.
- Make the marinade/sauce: In a small mixing bowl, whisk together the melted butter, lemon juice, miso paste, mirin, honey, ginger, garlic, pepper, and red pepper flakes. Taste for seasoning.
- Place the shrimp into the marinade and toss to coat. Marinate for 10 to 15 minutes at room temperature or in the refrigerator.
- Shake off any excess marinade from the shrimp. Thread the shrimp onto the bamboo skewers (about 3 to 4 shrimp on each skewer). Reserve the leftover marinade and set aside.
- Grill the shrimp: Heat a stove-top grill (or outdoor grill) to medium-high. Brush or spray the pan with cooking spray. Grill the shrimp for 2-3 minutes on each side until opaque and cooked through. (Do not overcook!)
- Pull the skewers off the grill and keep warm on a sheet of aluminum foil (loosely wrapped).
- Place the reserved marinade in a small pot and bring to a low boil for about two minutes. The sauce should slightly thicken. Remove from heat.
- Plate the dish: Serve the shrimp skewers over a bed of steamed rice. Drizzle the sauce over the top, and garnish with fresh cilantro and lemon wedges.
Notes
- Fresh or fresh-frozen/defrosted shrimp are both acceptable for this recipe. Make sure you buy large-sized shrimp, and wild is always a safer bet.
- Don't over-marinate the shrimp! Because there is lemon juice in the marinade, it will start to tenderize the shrimp if sitting in it too long.
- Make sure to soak the bamboo skewers in tap water for about 15 minutes before putting on the grill to prevent them from burning.
- Add veggies to the skewers if you'd like. Try thick slices of green onions, or chunks of bell peppers!
- Store any leftovers in an airtight container in the refrigerator for up to three days. I do not recommend freezing this. The taste will not be the same once defrosted.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Dinner
- Method: Stove top / Grill
- Cuisine: Japanese
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 316
- Sugar: 6.2 g
- Sodium: 159 mg
- Fat: 7.1 g
- Carbohydrates: 36.4 g
- Protein: 26.3 g
- Cholesterol: 197.7 mg
Keywords: grilled miso shrimp, miso shrimp recipe, grilled shrimp, honey garlic shrimp, miso sauce
Sandra
Thank you for this fantastic and well-balanced marinade. The prawns were delicious and highly praised at dinnertime. I didn't have any mirin, so I added sake and a teaspoon of sugar. Looking forward to trying it next time with mirin.
Asian Caucasian
Thank you for the great review, Sandra! This honey garlic miso can be used with so many proteins, so don't stop at shrimp! You can use it to marinate chicken, steak, tofu, the possibilities are endless! So glad you like the recipe!
Sharon Miles
I’m a huge fan of miso! Just love the flavor. So I was so excited to see this recipe, especially how easy it is. Making tonight for my hubby! 💕
★★★★★
Asian Caucasian
So glad to hear that, Sharon! I'm a big fan of miso also. Miso adds such incredible flavor to both savory and sweet foods. Can't wait to hear how you liked this grilled shrimp recipe!