Miso Butter Shrimp Recipe

Miso Butter Shrimp Recipe

When shrimp goes on sale, I always snag a bag or two of frozen shrimp. There’s no use getting the defrosted shrimp behind the glass partition, that shrimp was just the same frozen shrimp, but defrosted. I figure, the less hands that have touched my shrimp, the better. Despite being a mother of 2 boys and having an immune system as strong as moose (I’ve never seen a sick moose before), I’m still a control freak when it comes to raw seafoods and meats.

The bag of frozen shrimp have saved my dinners more than I can count – it’s my emergency appetizer and my 15-minute meal (move over, Rachael Ray!)

Miso Butter Shrimp Recipe

Miso Butter Shrimp uses the classic Japanese combination of miso paste, Japanese sake and mirin. Add butter and shrimp and you’ve got a shrimp dish that can either be a finger food with small picks or served on top of rice for a main protein *Cook rice in the microwave in almost half the time it takes to cook on the stove!

This is a recipe I developed for Miso & Easy, easy to use miso paste in a squeeze bottle. You can use any miso paste you want (I prefer low-sodium shiro white miso)

Β Miso Butter Shrimp Recipe

(Video) How to cook Miso Butter Shrimp

Miso Butter Shrimp Recipe


Miso Butter Shrimp Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 5 minutes

Serves 4 as main dish (over rice) or appetizer for 6


2 tablespoons butter, melted
3 teaspoons miso paste (or 1 1/2 tablespoons Miso & Easy)
1 tablespoon mirin
2 tablespoons Japanese sake
1 teaspoon grated fresh ginger
1 pound raw shrimp, shelled


In a large bowl, whisk together the butter, miso, mirin, sake and ginger until dissolved. Add in the shrimp and marinate for 10 minutes.

Cooking on grill: Heat your grill on high heat. Skewer the shrimp onto bamboo skewers. Grill each side for 2 minutes or until cooked through.

Cooking on stove: Heat your grill pan over high heat. Add the shrimp and grill each side for 1 1/2 minutes or until cooked through.

Cooking in oven: Turn your oven to Broil and move the rack to 8" below heating element. Use parchment paper or tin foil on the bottom of baking sheet. Add the shrimp. Broil for 2 minutes each side or until cooked through.

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Comments 55

  1. Julie in San Diego

    The thing I like about buying frozen shrimp, is that when I buy it in a two pound bag (which is generally how it comes at my local market), and the counterman weighs it, he reduces the weight to exactly 2 pounds, so I’m not paying for any frozen water that might be attached to the frozen shrimp.

    Thanks for the recipe!

  2. Sarah Koszyk @ Family. Food. Fiesta.

    This is a great quick recipe for those times when all you have is frozen goods. And it does seem “exotic” with the miso. Now just have those staples around: butter, miso, mirin, and sake, and you’re always in the clear for a great appetizer. Thanks for sharing! Delicious!

  3. Fork and Whisk

    Looks great. Going to have to try this out. Loved your Pho recipe. I agree with buying the frozen shrimp instead of the just thawed out shrimp behind the counter. Really enjoying your blog.

  4. Jess Dang

    Love it and I love all the videos you’re doing. I’m currently trying to get a food photography set up like yours in our garage. It’s gonna happen!

  5. Meg

    I made this the other day, and it was great! Even my parents – who have never even heard of miso before – loved it. Keep up the good work. πŸ™‚

  6. Ang

    This looks so yummy, especially since I’m trying more protein and less carbs but do you have to use the sake in this dish or is there a non alcohol sub? I don’t want to buy a bottle and have it waist-I’m not much for drinking.

    1. Doug Palermo

      You can buy cooking sake, at least here in Australia and although you wouldn’t drink it I find it is perfectly acceptable when cooking.

    1. SteamyKitchen

      Hi Ernest – I love Miso & Easy – it’s so easy to use. If you can’t find it, then I suggest Shiro Miso, which is white miso paste. It’s lighter in flavor and less salty than the other ones.

  7. Maria

    This looks delicious! I have a question. Is cooking sake the same as the sake you used or will it give the dish a different flavor?

    1. Doug Palermo

      Cooking sake vs drinking sake: I would expect that it is very poor quality sake but have found in recipes especially ones that have miso in them that I can’t tell the difference.

  8. Ernest

    Knock knock. who’s there? Mi. Mi who? Miso addict.
    Bought my first shiro miso tub and ate half of it without actually cooking with it. LOL.
    I have to go back and get some more, might get to actually cook with it.

  9. Cassie

    I am curious why the ginger was left out of the printed recipe? I see it is included in the video and the ingredient search terms, but not in the directions above. Is there a reason for this?

  10. William

    Great recipe but what kind of Mirin should I use? There are three general types. The first is hon mirin (lit. true mirin), which contains alcohol. The second is shio mirin, which contains alcohol as well as 1.5% salt to avoid alcohol tax. The third is shin mirin (lit. new mirin), or mirin-fu chomiryo (lit. mirin-like seasoning), which contains less than 1% alcohol yet retains the same flavor.

  11. Ernest

    Hon Mirin is the real thing, the others are mirin-style i.e. knock offs. Some even add corn syrup (Kikkoman aji-mirin).
    If you’re lucky enough to get your hands on Hon mirin get it.

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  14. Tony

    Cooked these tonight! So good, I put them on top of a bed of rice and went to town. Very easy and quick to make. I’m thinking about adding garlic into the recipe too.

  15. Kiley

    Weird question, but does anyone know where to find these wooden picks from this shrimp recipe?

  16. Cassie

    They are called “appetizer picks” or “cocktail picks”. Amazon.com has very similar ones under the title “Bamboo Appetizer Forks”.

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  20. Shay

    Hello, I would love to try this recipe. I have everything but the Sake. Is there something else I can use. Something nonalcoholic?

    Thank you

    1. Post

      Sure! These would be great with chicken wings. Double the sauce recipe. Toss with wings. 375F for 30 minutes. Better yet, send them outside on the bbq grill!

  21. Suzy Marsden

    Could you please add the ginger onto the ingredient list so that I can print out the recipe? Thanks.

    1. Post
  22. Miche

    Hi Jaden!

    My husband and I love this recipe, but he had an allergic reaction to the combination of dairy and shellfish. I tried using the same marinade for cod, but it wasn’t amazing. How would you recommend adapting the recipe? We enjoyed it so much that I’ve been wanting to make it again.


    1. Post

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