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Miso Sesame Grilled Shrimp

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Recipe - Miso Sesame Grilled Shrimp

From The Hamilton Beach Test Kitchen

Added by Lynne

Ingredients

Marinade: 

  • 3 tablespoons light miso paste 
  • 2 tablespoons unseasoned rice vinegar 
  • 1 tablespoon packed light brown sugar 
  • 1 tablespoon toasted sesame oil 
  • 1 tablespoon mirin 
  • 1 tablespoon ginger, minced 
  • 2 medium cloves garlic, minced 
  • 1 pound large (about 31-35 count) raw, tail-on shrimp, peeled and deveined 
  • 1 tablespoon toasted sesame seeds, for garnish 
  • 1 tablespoon sliced green onion tops, for garnish 
  • 1 lime, cut into 8 wedges

Directions

  1. Marinade: in a medium bowl, combine miso paste, rice vinegar, brown sugar, sesame oil, mirin, ginger, and garlic. 
  2. Place shrimp and marinade in a quart-sized resealable plastic bag. Press air out of bag and seal. Gently shake bag until shrimp are coated. Refrigerate for 6 hours or up to 24 hours.  
  3. Soak 8 to 10 bamboo skewers in cold water for 30 minutes. 
  4. Drain shrimp in a strainer placed over a bowl. Reserve marinade. 
  5. Heat cast iron cooktop to 400°F. Thread 5 to 6 shrimp on each skewer. 
  6. Using a silicone brush, brush shrimp with marinade and grill for about 2 minutes. Turn, brush with marinade, and continue cooking for 2 to 3 more minutes. 
  7. Remove from grill to serving platter, garnish with sesame seeds, green onion. Serve immediately with a squeeze lime juice over individual portions.

Serves:  4

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