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! 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!
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Liz
Thank you for the lovely recipe.
Tuty
Bee, why do you have to use the oven to broil as well? Can’t this all be done with the grill? Please advise.
Rasa Malaysia
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…
Rog
I love seafood specially shrimps small or big shrimp.. I must try this and cook for My family next weekend..
noon
exelent