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