Grilled Miso Shrimp


When grilling shrimp or scallops, use sticks of lemongrass or sprigs of rosemary as an alternative to metal or bamboo skewers. Plus:  Summer Grilling 

Grilled Miso Shrimp
Photo: © Con Poulos
Total Time:
30 mins


  • 3 tablespoons fresh lime juice

  • 2 tablespoons yellow miso

  • 2 tablespoons vegetable oil

  • 1 tablespoon finely grated fresh ginger

  • 1 large garlic clove, minced

  • 1 1/2 teaspoons light brown sugar

  • 1 pound large shrimp, shelled and deveined

  • 3 scallions, cut into 1 1/2-inch lengths

  • 1/2 cup mayonnaise

  • 1 tablespoon sambal oelek


  1. Light a grill or preheat a grill pan. In a bowl, whisk 2 tablespoons of the lime juice with the miso, vegetable oil, ginger, garlic and brown sugar. Add the shrimp and toss to coat. Thread the shrimp and scallions on eight 8-inch skewers.

  2. Grill the shrimp over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.

  3. In a small bowl, whisk the mayonnaise with the sambal oelek and the remaining 1 tablespoon of lime juice. Serve the shrimp with the sambal mayonnaise.

Serve With

Lime wedges and cilantro.

Suggested Pairing

A zippy, tropical California Sauvignon Blanc.

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