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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.
- Gluten-free-adaptable.
- Shrimp is high in protein and low in calories.
Ingredients
- Raw shrimp
- Butter
- Miso paste
- Mirin
- Sake
- Ginger
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 ofcooked shrimpfor safety and quality, refrigerate theshrimpin shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored,cooked shrimpwilllastfor 3 to 4 days in therefrigerator.
(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
Jaden Hair
Miso Butter Shrimp! simple, delicious shrimp with Japanese flavors. A 15 minute recipe with only 5 ingredients. Serve over rice, pasta or even as an appetizer.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Appetizer, Main Course
Cuisine American, Japanese
Servings 4 servings
Calories 189 kcal
Ingredients
- 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
Instructions
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.
Nutrition
Calories: 189kcalCarbohydrates: 3gProtein: 24gFat: 7gSaturated Fat: 4gCholesterol: 301mgSodium: 1132mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 175IUVitamin C: 5mgCalcium: 167mgIron: 3mg
Keyword buttered shrimp, miso butter, shrimp recipe
Tried this recipe?Let us know how it was!
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Pat G on 11/20/21 at 7:01 pm
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.Reply
TRENA PRICE on 10/25/20 at 11:33 am
Can I assume the shrimp should be defrosted before marinating?
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Lozzala on 2/2/20 at 3:47 pm
Delicious ! Added squeeze of lemon, A handful of coriander leaves and black toasted sesame seeds just before servingReply
Jaden on 2/2/20 at 5:43 pm
Thanks Lozzala! -jaden
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Amy on 2/24/19 at 3:01 pm
Can I marinate the shrimp for longer?
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Jaden on 2/25/19 at 10:31 am
Sure, the longer you marinate, the saltier the shrimp.
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Miche on 12/2/15 at 12:37 pm
Hi Jaden!
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.
Thanks!
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Jaden on 12/2/15 at 8:06 pm
Try steamed or roasted asparagus or broccoli!
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Miche on 12/12/15 at 1:39 pm
Thank you, I will try that!
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Suzy Marsden on 9/25/15 at 12:51 pm
Could you please add the ginger onto the ingredient list so that I can print out the recipe? Thanks.
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Jaden on 9/25/15 at 1:12 pm
Oh my goodness – I can’t believe it got left out! It’s fixed. Thank you!
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Suzy on 10/3/15 at 1:09 am
Thanks! It turned out so yummy! I’ve got it printed out now & saved into a binder.
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Eugene Garrison on 2/9/15 at 2:14 am
Can you use other seafood or poultry with this recipe?
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Jaden on 2/10/15 at 6:13 am
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!
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Shay on 8/19/14 at 2:59 am
Hello, I would love to try this recipe. I have everything but the Sake. Is there something else I can use. Something nonalcoholic?
Thank you
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SteamyKitchen on 8/19/14 at 9:50 am
You can just use water instead of sake. Add a squeeze of lemon juice too.
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Cassie on 6/25/13 at 11:17 am
They are called “appetizer picks” or “co*cktail picks”. Amazon.com has very similar ones under the title “Bamboo Appetizer Forks”.
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Kiley on 6/25/13 at 10:55 am
Weird question, but does anyone know where to find these wooden picks from this shrimp recipe?
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Tony on 1/19/13 at 12:57 am
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.
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Deukap on 1/14/13 at 6:33 am
Everything with shrimp is fantastic but this recipe rocks! And your pictures also do!
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kari on 12/26/12 at 5:49 pm
Me so am going to make this tonight!! Along with your microwaved rice!! Love the blog Jaden!!
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slim paley on 12/18/12 at 9:01 pm
You had me at Sake 🙂
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Ernest on 11/20/12 at 2:47 am
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.Reply
William on 11/20/12 at 2:20 am
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.
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Cassie on 11/15/12 at 11:41 am
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?
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Ernest on 11/12/12 at 11:05 pm
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.Reply
Maria on 11/10/12 at 12:44 am
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?
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SteamyKitchen on 11/12/12 at 3:01 pm
It’s the same!
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Doug Palermo on 5/17/15 at 8:14 am
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.
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Chef Kendra Nguyen on 11/9/12 at 9:55 am
I love the short ingredient list, and who doesn’t love shrimp? 🙂 Nicely done.
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Ernest on 11/8/12 at 11:21 am
Good morning Chef Jaden, what is your recommendation on a versatile miso paste?
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SteamyKitchen on 11/9/12 at 11:04 am
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.
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Arthur in the Garden! on 11/2/12 at 2:38 pm
They look yummy!
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marla on 11/2/12 at 9:57 am
Oooooo, these shrimp look amazing!
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Ang on 10/30/12 at 10:47 pm
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.
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SteamyKitchen on 10/30/12 at 11:53 pm
Hi there, just leave out the sake in the recipe.
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Doug Palermo on 5/17/15 at 8:10 am
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.
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Tasha @ ThatsSoYummy on 10/29/12 at 12:48 pm
I think I could literally eat ALL of those shrimp in one sitting!
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Matt mmWine Horbund on 10/23/12 at 8:21 am
Jaden
As always, you make everything look delicious! I’d grab a nice sauvignon blanc, or chardonnay, and have a field day with these!Reply
Chris on 10/21/12 at 10:26 am
An absolute must try for the grill, I was already thinking that before you mentioned it in the video.
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dotti on 10/20/12 at 11:51 pm
it looks great and easy to do will try it soon
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Chef Kendra Nguyen on 10/20/12 at 8:34 pm
Whoa! These look absolutely fantastic.
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Joy on 10/20/12 at 6:22 pm
The shrimp looks wonderful.
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Kim johnson on 10/20/12 at 11:34 am
I buy picks like that at world market.
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Paula on 1/22/17 at 7:45 pm
You can also get them at Party City and the color ones at Dollar Tree. Yes, Dollar Tree!!!
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Michael House on 10/20/12 at 9:41 am
Great recipe but I want those picks. Please tell me I can get them on-line.
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Meg on 10/19/12 at 10:10 pm
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. 🙂
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Jess Dang on 10/19/12 at 1:01 pm
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!
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Fork and Whisk on 10/16/12 at 1:06 pm
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.
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Tiffany on 10/16/12 at 11:14 am
Wow-o-wow. These look amazing!
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Sarah Koszyk @ Family. Food. Fiesta. on 10/16/12 at 12:25 am
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!
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Jessica on 10/15/12 at 8:52 pm
this is so my dinner tomorrow night. been DYING over it all day.
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Julie in San Diego on 10/15/12 at 8:38 pm
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!
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Andrea on 10/15/12 at 8:22 pm
Ahhhh — GOOD! Another use for the big bag of Miso paste I bought, Thanks Jaden!
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Linda | The Urban Mrs on 10/15/12 at 2:21 pm
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!
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Bev @ Bev Cooks on 10/15/12 at 1:30 pm
Miso DYING over this.
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megan on 10/15/12 at 1:15 pm
Those look amazing…. and are prompting me to want dinner when I have just barely had breakfast… Cheers…
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