Get ready for a recipe you’ll be making on repeat: grilled miso butter shrimp with charred scallions. Tender, juicy grilled shrimp brushed with miso butter and paired with perfectly charred scallions. This is a pairing that can’t be passed up!
What is Miso Butter?
I love mixing miso and butter together. It goes so well with a number of foods, most especially grilled seafood and vegetables.
Miso butter is essentially a compound butter comprised of only two ingredients: butter and miso. It adds fantastic umami flavor to a number of foods, and a balance of salty, full mouthfeel.
When making miso butter, it’s best to use room temperature so as to make for an easy blending of the two ingredients.
Okay, What is Miso?
Miso is a fermented paste made of soybeans and koji (mold that’s also used to make sake and soy sauce), that work together to break down the structure of the beans and ferment over the course of weeks or years.
Although many associate miso with miso soup, its use far surpasses that of warm, slurpin’ goodness. Miso paste serves as a great marinade, a great addition to dressings, cookie dough sauces, soups, and umami accompaniment to vegetables, seafood and meats, and personally, one of my most favored secret weapons in my pantry.
What Type of Miso Should You Use for This Recipe?
There are many types of miso, from light to dark in color, red, yellow, white; the depth of color lending to its unique flavor. Flavor profile also varies; salty, sweet, earthy, pungent, and bold–each having a unique flavor and use in foods.
For this recipe, go for white miso. The flavor profile of white miso is slightly sweet and nutty, which is ideal for the juicy little crustaceans. White miso is also great to use in dressings and light sauces. See here for the miso I use to make Grilled Miso Butter Shrimp with Charred Scallions, can be found at most Asian markets.
Ichimi Togarashi and Why You Need It
Heard of Ichimi Togarashi? This toasted, Japanese red chili pepper is a great addition to soups, rice bowls, and gives these shrimp the perfect amount of heat. Ichimi Togarashi can be found at Japanese markets and referenced here for a visual.
Steps to Make Grilled Miso Butter Shrimp with Charred Scallions
Making Grilled Miso Butter Shrimp with Charred Scallions is simple, which is why I make it quite often. You can grill outdoors or use an indoor grill pan, and choose to skewer the shrimp or not.
Let’s breakdown the steps:
- Start by making the miso butter and set aside. Preheat grill
- Marinate clean, deveined shrimp in grated garlic, kosher salt and togarashi for 15 minutes
- While shrimp marinates, grill scallions until desired level of char is reached. Set aside
- Skewer shrimp and grill for 4 minutes or until fully cooked, turning at the halfway mark
- Remove cooked shrimp for grill and brush with miso butter
Ingredients Needed for this Awesome Recipe
- White miso paste
- Unsalted butter
- Large shrimp, deveined and peeled
- Ichimi Togarashi
- Kosher salt
- Avocado oil
Tips and Tricks
One of the trickiest things about grilling shrimp is knowing when it’s cooked. Shrimp can be easily overcooked, and overcooked shrimp is an utter bummer. For this recipe, grill shrimp for 4 minutes, turning once at the halfway mark.
Side note: If you try to remove the shrimp and notice resistance, leave the shrimp to cook for a little bit longer. Once it easily lifts from the grill grate, it’s a good indication that the shrimp can be flipped or removed from the grill.
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Grilled Miso Butter Shrimp with Charred Scallions
- 2 tablespoons unsalted butter, room temperature
- 1 tablespoon white miso paste
- 2 bunches scallions
- Avocado spray
- 1½ pounds pounds large shrimp, peeled, deveined, tail shell reserved
- 3 cloves garlic, grated
- ¼-½ teaspoon Ichimi Togarashi, adjust to heat preference
- ½ teaspoon kosher salt, or to taste, I use Diamond Crystal brand
- Wooden skewers, optional
- Avocado spray
- Steamed Jasmine rice
- Preheat grill to med/high or 400°F
- If using, soak wooden skewers in cold water. This will prevent burning while grilling.
- In a small bowl combine miso paste and butter. Mix until well incorporated. Set aside.
- In a bowl add shrimp, garlic, ichimi togarashi, and kosher salt. Mix well until shrimp appear evenly seasoned. Set aside for 15 minutes to marinate.
- While shrimp marinate, spray scallions with avocado oil and place on grill. Flip when grill side softens and cook until desired char is reached. Remove from grill and set aside. Can season with kosher salt, but this is optional.
- Skewer shrimp and lightly spray both sides with avocado oil. Place on grill and cook for 2 minutes. Once side is cook, flip and remove once shrimp are cooked through.
- Using a basting brush, brush shrimp with miso butter on both sides and plate with charred scallions.
- Enjoy as-is or with steamed rice.