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I have always loved miso butter. One of my favorite recipes with miso butter is the grilled flank steak with miso butter recipe.
However, recently, I found out that by adding a little bit of kimchi into miso butter, it’s even better. Kimchi-miso butter is totally the bomb, especially when I made these grilled shrimp with kimchi-miso butter. Oh. my.
Summer is the perfect time to grill shrimp. Previously I made tamarind and pineapple shrimp skewers, lemongrass and Sriracha grilled shrimp, but grilled shrimp with kimchi-miso butter is my absolute new favorite now!
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I have made it twice since I first tested out the recipe last week. They are absolutely delightful, especially with a side of garlic noodles or sesame noodles, so much so that I finished 1 pound of shrimp all by myself!
This grilled shrimp with kimchi-miso butter recipe is from Food and Wine magazine, it involves two steps, grilling and then broiling in the oven.
The second time I made it, I just baked the shrimp in the oven at 350 degree F until they are cooked and then broil it, so you can totally make this dish in the oven without having to fire up your grill.
The taste is still heavenly, and it’s quicker, too.
For shrimp, if you can find jumbo shrimp, get them, if not tiger prawn works pretty well. I made them with tiger prawn. You can also use any big-sized shrimp of your choice. The recipe is super easy but very high on flavors.
Try them this weekend!
How Many Calories per Serving?
This recipe is only 294 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Grilled Shrimp with Kimchi-Miso Butter
Ingredients
- 12 jumbo shrimps or tiger prawn in shell (deveined)
- 12 plump scallions
- oil for brushing
Sauce:
- 6 tablespoons unsalted butter (melted)
- 1 1/2 tablespoons white miso paste
- 1/4 teaspoon sesame oil
- 1/4 cup kimchi (pressed dry and finely chopped)
- 1 pinch salt
Instructions
- In a microwave-safe bowl, mix all the Sauce ingredients and place in microwave for 10 seconds.
- Drizzle each shrimp with the Sauce and set aside.
- Fire up the grill and brush a bit of oil on the surface. Brush the scallions with oil and grill over moderately high heat, turning until the scallions are tender and browned in spots. Transfer to plate.
- Place the shrimp on the grill, shell side down. Grill until just cooked through.
- Preheat oven to broil, add the remaining sauce in the shrimp, place in the oven for 1 minute. Serve immediately.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
exelent
I love seafood specially shrimps small or big shrimp.. I must try this and cook for My family next weekend..
Bee, why do you have to use the oven to broil as well? Can’t this all be done with the grill? Please advise.
That’s the recipe from the magazine, you don’t have to do that. I guess for broiling further enhance the taste and keeps the miso butter in the shrimp, whether grilling the miso butter might fall off…
Thank you for the lovely recipe.