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Grilled Shrimp With Miso Butter

Coating grilled shrimp with miso butter makes an umami-packed summer dish
Grilled Shrimp


Add a Japanese-inspired twist to your summer cookout with these shrimp coated in miso butter.

This recipe is courtesy of Weekend Table.


  • 1/2 stick unsalted butter, softened
  • 1/4 Cup white miso
  • 1/2 Teaspoon finely grated lemon zest
  • 1 Tablespoon lemon juice
  • 1 Tablespoon thinly sliced scallion, plus more for garnish
  • 1 Pound shelled and deveined shrimp
  • 2 Tablespoons canola oil
  • 1 large garlic clove, minced
  • 1 Teaspoon chili powder
  • 1 Teaspoon kosher salt
  • 1 1/2 Teaspoon pickled mustard seeds in brine


In a food processor, combine butter, miso, lemon zest, and lemon juice. Purée until smooth. Add the scallion and pulse until just incorporated. Scrape the miso butter into a large bowl, and set aside.

In a separate large bowl, toss the shrimp with the oil, garlic, chili powder, and salt. Let stand for 10 minutes.

Light a grill. Grill the shrimp over high heat, turning once, until just cooked through, about 4 minutes.

Immediately add the cooked shrimp to the miso butter and toss until well coated. Garnish with scallions, and mustard seeds.