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Grilled Shrimp with Miso-Ginger Butter

Name: Grilled Shrimp with Miso-Ginger Butter
Total time: 1 h
Yield: Serves 6 to 8
Ingredients: Miso-Ginger Butter; 1/2 cup (8 tablespoons) unsalted butter, room temperature; 2 tablespoons finely grated ginger; 2 tablespoons red miso paste; 1 tablespoon sriracha; 1 large garlic clove, minced or grated; 2 pounds extra-large (16/20 ct) shrimp, peeled and deveined (keeping on the tails); 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; Wilted baby bok choy, for serving; Lemon wedges, for serving; 2 tablespoons Whole Foods Market Spicy Garlic Sesame Crunch (or furikake), for serving; Microgreens, for serving; Special Equipment; 8-inch-long metal skewers (or bamboo skewers soaked in water for 30 minutes)

Serves 6 to 8

Time 1 hr

Umami-rich miso and spicy ginger make this compound butter light up when grilled with shrimp. By starting with the tail end when you skewer the shrimp, the tail will remain on the skewer as the shrimp are eaten bite by bite. Any leftover miso-ginger butter is great tossed with roasted Brussels sprouts or sweet potato wedges.

Ingredients

Miso-Ginger Butter
1/2 cup (8 tablespoons) unsalted butter, room temperature
2 tablespoons finely grated ginger
2 tablespoons red miso paste
1 tablespoon sriracha
1 large garlic clove, minced or grated
2 pounds extra-large (16/20 ct) shrimp, peeled and deveined (keeping on the tails)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Wilted baby bok choy, for serving
Lemon wedges, for serving
2 tablespoons Whole Foods Market Spicy Garlic Sesame Crunch (or furikake), for serving
Microgreens, for serving
Special Equipment
8-inch-long metal skewers (or bamboo skewers soaked in water for 30 minutes)

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Method

Make the miso-ginger butter: In a small bowl, use a fork to mash ingredients together. Transfer ¼ cup of the butter to a small bowl and the remaining to another bowl; set aside.

Starting with the tail end, thread 1 shrimp lengthwise onto each bamboo skewer and stretch it straight as you go, keeping toward the underside of the shrimp. Season the shrimp all over with salt and pepper, and brush the shrimp with ¼ cup of the butter.

Prepare a grill for medium-high heat cooking.

Grill skewers for 1½ minutes per side, until the shrimp are nicely charred and just cooked through. Transfer the shrimp skewers to a platter and immediately brush remaining butter over the shrimp. Sprinkle with spicy garlic sesame crunch and serve over wilted baby bok choy with lemon wedges and a pile of microgreens.

Nutritional Info:

Per serving: .

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

Miso-Ginger Butter
1/2 cup (8 tablespoons) unsalted butter, room temperature
2 tablespoons finely grated ginger
2 tablespoons red miso paste
1 tablespoon sriracha
1 large garlic clove, minced or grated
2 pounds extra-large (16/20 ct) shrimp, peeled and deveined (keeping on the tails)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Wilted baby bok choy, for serving
Lemon wedges, for serving
2 tablespoons Whole Foods Market Spicy Garlic Sesame Crunch (or furikake), for serving
Microgreens, for serving
Special Equipment
8-inch-long metal skewers (or bamboo skewers soaked in water for 30 minutes)

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.