Ingredients
- 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
Servings: people
Instructions
- 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.
Recipe Notes
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.
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