Miso Butter Shrimp

The decadent flavors of my Miso Butter Shrimp will quickly become a dinner favorite. This sauce is fabulous on shrimp and easily adaptable to fish or noodles. The flavors of miso, butter, garlic, and fresh ginger create a creamy lick-the-spoon sauce that will delight even the pickiest eaters. Friends, this is a keeper!

What makes this Miso Butter Shrimp so good?

This recipe is the perfect flavor trifecta: creamy, salty white Miso paired with fresh garlic and ginger all dance together for the ultimate dreamy flavor combination. Add some nice juicy jumbo shrimp for the perfect protein, and serve with steamed rice and charred cabbage steaks. Dinner is served!

This Miso Butter Shrimp recipe comes together in the magical 30 minutes for a weeknight and is easy for weekend entertaining. It is delicious! And noted for my saucy friends, this recipe has enough sauce to spoon over your favorite vegetables and rice!

How to buy raw shrimp for this recipe

Nowadays, there is an abundance of shrimp sizes and varieties in grocery stores. I typically stick to the same size and brand from Sprouts grocery stores. For this recipe, I suggest using the large or jumbo sizes. So what’s the difference? You will notice a number outside of the package on the bags of shrimp. Typically, the number will say something like “13-16 per pound”. That is the number of shrimp per pound; the smaller the number, the larger the shrimp. You’ll also find that shrimp size guides on the web vary. Below is a general idea of the sizing:

• Medium shrimp = 41-50 counter per pound
• Large shrimp = 31-40 count per pound (more of a bite-sized shrimp)
• Jumbo shrimp = 16-25 count per pound
• Colossal = 15 counter or less per pound

You should buy frozen shrimp and thaw them as needed. I also suggested buying deveined shrimp. If you also find it peeled, you scored! I typically have to peel mine, but I’m okay with that as long as they are deveined shrimp.

As mentioned, I suggest buying frozen, raw shrimp. I defrost them in my refrigerator as needed for recipes. Depending on the size, this process takes about 12 hours. This is also a good way to avoid food safety issues.

Ingredients

• Garlic-infused or neutral oil (I love the extra flavor the garlic-infused oil provides.)
• Tiny pinch of kosher or sea salt, white or black ground pepper.
• Soy sauce- I use low-sodium Japanese soy sauce like Kikkoman.
• Jumbo raw shrimp, thawed ( peeled and deveined)- I use a 13-16 per pound count size shrimp. Shrimp works perfectly with this recipe. They cook fast and are a low-calorie source of protein.
• Fresh ginger – brings warmth to the dish with a slightly sweet and peppery taste.
• Fresh garlic is for the perfect balance of taste. Garlic powder can be used in this recipe, and I recommend 1/4 teaspoon per garlic clove.
• Vegetable or chicken broth- this adds another layer of flavor to the sauce.
• Miso paste- I use white Miso paste, which is widely available. Use fresh Miso paste for the maximum flavor.
• Unsalted butter- butter helps to emulsify the sauce and give it a delicious touch.
• Fresh lemon wedges to squeeze on the Miso Butter Shrimp for serving. Don’t skip it! Lemon adds fresh brightness to the dish.
• Garnish with sliced scallions/green onions.

Step-by-step directions

1. Preheat a large skillet over medium heat.
2. Add oil, a pinch of salt, white pepper, and soy sauce.
3. Add raw shrimp, garlic and ginger.
4. Saute until the shrimp are pink and cooked through, about 4-5 minutes for extra-large shrimp.
5. Once the shrimp is cooked, remove the shrimp from the pan and set aside.
6. Add vegetable or chicken broth to deglaze the pan; about 2 minutes.
7. Whisk in the miso paste. Continue whisking until the miso paste is dissolved in the broth mixture.
8. Add the butter and whisk until it is melted and integrated into the sauce.
9. Add the shrimp back into the pan with the sauce and toss so the shrimp is fully coated with the Miso butter sauce.
10. Serve over steamed rice and your favorite vegetable.
11. Spoon some of the sauce over the shrimp, rice, and veggies.
12. Squeeze lemon over the Miso Butter Shrimp, rice, and veggies.
13. Garnish with sliced scallions or green onions

Serving suggestions

This fabulous recipe comes together quickly. I suggest that you cook the rice and veggies first. You can use cooked microwaveable rice and some frozen broccoli for a quick weeknight dinner. If you have time, my Charred cabbage is delicious with this dish. Noodles are also a great alternative to rice. Some saucy noodles are always a great idea. 😉

Substitutions and variations for this recipe

More 30 minute meals

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