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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

Units Scale
  • 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
  • 1/2 teaspoon black pepper
  • Pinch of red pepper flakes

For serving:

  • 2 cups steamed white or brown rice
  • Fresh cilantro, chopped
  • Lemon wedges

Instructions

  1. Clean the shrimp, pat dry, and sprinkle with salt and pepper. Set aside.
  2. 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.
  3. Place the shrimp into the marinade and toss to coat. Marinate for 10 to 15 minutes at room temperature or in the refrigerator.
  4. 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.
  5. 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!)
  6. Pull the skewers off the grill and keep warm on a sheet of aluminum foil (loosely wrapped).
  7. 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.
  8. 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.
  • Author: Asian Caucasian
  • 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