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.