Ingredients Jump to Instructions ↓

  1. 0 1/4 cup(s) Miso paste

  2. 1 tablespoon(s) Lemon juice

  3. 1 tablespoon(s) Soy sauce

  4. 1 tablespoon(s) Mirin or dry sherry

  5. 1 sprig(s) Green onion thinly sliced

  6. 1 pound(s) 30/35 Shrimp, shelled/deveined/rinsed

Instructions Jump to Ingredients ↑

  1. Combine miso, lemon juice, sou sauce and mirin. Whisk until well blended. Mix in green onion. Divide shrimp into 4 equal portions. Arrange each portion of shrimp in a neat row with tails pointed in the same direction. Thread 2 thin skewers (8-10 inches long) about 1 inch apart through center of each row of shrimp, pushing shrimp close together. Place shrimp in shallow pan the drizzle miso mixture over. Let stand room temperature for 10 minutes or cover and refrigerate for up to 30 minutes. Preheat broiler, oil broiler rack, place shrimp and brush marinade and broil 3 minutes on each sides or until pink and slightly browned. If grilling, place with foil on tips of exposed skewers to prevent from burning.


Send feedback