Dad will love these Spicy Miso Shrimp! They are so simple to make and are laced with garlic, ginger and that wonderful umami flavour that miso brings. They’re the perfect nibble between sips of cold beer on a day that’s meant for him.Â
What is miso?
In the simplest term, miso is a fermented soybean paste. Along with the soybeans, the type of miso is dependent on the other ingredients and the fermentation process used. Although miso is generally made from soybeans it can also be made from a combination of other ingredients such as rice, barley, rye and even chickpeas these days. Miso is generally available in white, red or mixed with red being darker and heavier in flavour. Miso is great in soups, sauces and marinades to name a few.
Here is a great post from The Spruce Eats on miso and some of its great uses.
Author:Â Compelled to Cook
- 3 tbsp white miso
- 3 tbsp unsalted butter melted
- 3 tsp chili paste or to taste
- 2 tsp brown sugar lightly packed
- 2 tsp freshly grated ginger
- 2 cloves garlic minced
- 1 1/2 tsp rice wine vinegar
- 2 tsp canola or vegetable oil
- 1 pound peeled and deveined shrimp with tail 21-25 per pound
- Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
- Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
- Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them. They only take minutes to cook, so cook in two batches if you do not have a large enough skillet. Wipe out skillet between batches.