Miso Butter Shrimp! A simple, delicious shrimp recipe with Japanese flavors. A 15-minute recipe with only 5 ingredients. Serve over rice, pasta or even as an appetizer.
What Makes This Miso Butter Shrimp So Good
- A great blend of Japanese flavors.
- Only 15 mins to make.
- Only 5 ingredients.
- A versatile seafood – can be a main or appetizer. Serve over rice, quinoa or pasta.
- Shrimp is high in protein and low in calories.
- Raw shrimp
- Miso paste
How To Make Miso Butter Shrimp – Step By Step
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.
Miso Butter Shrimp
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)
‘Fresh’ Vs Frozen Shrimp
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!)
How Long Does Cooked Shrimp Last In The Fridge?
To maximize the shelf life of cooked shrimp for safety and quality, refrigerate the shrimp in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked shrimp will last for 3 to 4 days in the refrigerator.
(Video) How to cook Miso Butter Shrimp
Top Tips For Miso Butter Shrimp
- Make sure to marinate your shrimp for at least 10 mins.
- When cooking shrimp is to ensure that you have all of the ingredients prepped before you start cooking, things move fast with shrimp! Shrimp can overcook quickly.
- Make sure you use raw shrimp, not pre cooked.
- Opt for frozen shrimp.
Make it a Buddha Bowl!
Want to make a complete meal out of this miso butter shrimp? Get started with this idea!
The Skinny on this Buddha bowl
+For the VEGETABLES: We chose cucumbers and spinach for their popularity in Japanese cuisine. Throw them in raw–or you can try this spinach gomae recipe. To make a quick cucumber salad, toss 1 thinly sliced cucumber with 1 tablespoon rice vinegar and 1 teaspoon sugar or honey and refrigerate until ready to use.
+For the CRUNCH: Why, nothing less than the top chip in most Asian supermarkets, of course! Crush these light and airy, subtly shrimpy, addictive Calbee shrimp chips on top right before serving. Of course, any other crunchy topping of choice will work here, whether it’s something fun like tempura scraps or something healthier like sesame seeds and furikake.
+For the SAUCE: Ponzu is a brightened up kind of soy sauce–a savory, piquant dressing that freshens up any dish with its citrusy-soy flavor. Buy it online or try this recipe for 1 cup of ponzu:
- 1/2 cup low sodium soy sauce
- 1/2 cup lemon juice and/or orange juice* (I like a combo – half and half)
- 2 tablespoons water
- 2 tablespoons mirin (Japanese sweet cooking wine) – or substitute with 2 tablespoons sake or water + 2 teaspoons sugar)
Just add more sugar and/or water to strike that perfect balance. Refrigerated in an airtight container, this sauce should keep for upwards of 5 days.
*Feel free to try out lime juice as well!
See also: our Crispy Tofu Buddha Bowl with Tangy Ponzu Sauce
Got any questions or want to share something about your Buddha bowl? Head down to the comment section and let’s discuss!
Check Out These Other Delicious Shrimp Recipes
- Shrimp Wonton Recipe in a Spicy Sichuan Sauce
- Shrimp Pad Thai Salad
- Shrimp Teriyaki Stir Fry Recipe
- 10-Minute Thai Shrimp Curry
Have you tried this Miso Butter Shrimp recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below.
Miso Butter Shrimp
- 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.
Wow! Delicious!! I served this with basmati rice and it was the bomb! I let the shrimp marinate for about 2 hours. Maybe I will top it with some green onions next time.
Can I assume the shrimp should be defrosted before marinating?
Delicious ! Added squeeze of lemon, A handful of coriander leaves and black toasted sesame seeds just before serving
Thanks Lozzala! -jaden
Can I marinate the shrimp for longer?
Sure, the longer you marinate, the saltier the shrimp.
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.
Try steamed or roasted asparagus or broccoli!
Thank you, I will try that!
Could you please add the ginger onto the ingredient list so that I can print out the recipe? Thanks.
Oh my goodness – I can’t believe it got left out! It’s fixed. Thank you!
Thanks! It turned out so yummy! I’ve got it printed out now & saved into a binder.
Can you use other seafood or poultry with this recipe?
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!
Hello, I would love to try this recipe. I have everything but the Sake. Is there something else I can use. Something nonalcoholic?
You can just use water instead of sake. Add a squeeze of lemon juice too.
They are called “appetizer picks” or “cocktail picks”. Amazon.com has very similar ones under the title “Bamboo Appetizer Forks”.
Weird question, but does anyone know where to find these wooden picks from this shrimp recipe?
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.
Everything with shrimp is fantastic but this recipe rocks! And your pictures also do!
Me so am going to make this tonight!! Along with your microwaved rice!! Love the blog Jaden!!
You had me at Sake 🙂
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.
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.
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?
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.
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?
It’s the same!
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.
I love the short ingredient list, and who doesn’t love shrimp? 🙂 Nicely done.
Good morning Chef Jaden, what is your recommendation on a versatile miso paste?
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.
They look yummy!
Oooooo, these shrimp look amazing!
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.
Hi there, just leave out the sake in the recipe.
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.
I think I could literally eat ALL of those shrimp in one sitting!
As always, you make everything look delicious! I’d grab a nice sauvignon blanc, or chardonnay, and have a field day with these!
An absolute must try for the grill, I was already thinking that before you mentioned it in the video.
it looks great and easy to do will try it soon
Whoa! These look absolutely fantastic.
The shrimp looks wonderful.
I buy picks like that at world market.
You can also get them at Party City and the color ones at Dollar Tree. Yes, Dollar Tree!!!
Great recipe but I want those picks. Please tell me I can get them on-line.
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. 🙂
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!
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.
Wow-o-wow. These look amazing!
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!
this is so my dinner tomorrow night. been DYING over it all day.
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!
Ahhhh — GOOD! Another use for the big bag of Miso paste I bought, Thanks Jaden!
This is not only Miso & Easy, but also Miso & Tasty. The fact that is can be done in 15 mins is really intriguing and this goes into my recipe box for quick and easy meal!
Miso DYING over this.
Those look amazing…. and are prompting me to want dinner when I have just barely had breakfast… Cheers…