lemon butter miso shrimp
I used white miso paste in this recipe because I wanted that nutty sweetness and mild flavor. Use whatever miso you have on hand. This recipe comes together in about 5 minutes so make sure you have everything prepped and whatever you’re going to serve with the shrimp ready. As an appetizer I like to serve warm crusty bread for dunking into the lemony miso sauce. I do make this as a main - serving 3 to 3 people, and serve with steam jasmine rice and green beans or broccoli.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Servings: 4
Calories: 207kcal
- 3 Tbsp butter
- 1 Tbsp olive oil
- 16 raw jumbo shrimp – such as tiger shrimp peeled and deveined leaving tails intact
- 4 garlic cloves minced
- 2 Tbsp white miso paste
- 1/3 cup lemon juice about 2 lemons, plus some wedges for garnish
- 1 Tbsp honey
- 1/2 tsp crushed red pepper chili flakes
- A good pinch salt & cracked pepper
- 1/4 cup chopped fresh parsley
- 2 Tbsp snipped chives
- Warm crusty bread, to serve
In a large frying pan, melt butter with the oil over medium-high heat. Add the shrimp and cook, without stirring for 2 minutes.
Add the garlic and cook, stirring, for 1 minute until fragrant.
Add the miso paste, juice, honey, red pepper, salt and cracked pepper and cook, stirring, for about 1 minute until well combined and shrimp are just cooked.
Add parsley and chives; stir to combine.
Garnish with extra lemon and serve immediately with warm, crusty bread.
Calories: 207kcal | Carbohydrates: 10g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 845mg | Potassium: 172mg | Fiber: 1g | Sugar: 5g | Vitamin A: 805IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 1mg
