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Grilled Shrimp and Turnips with Miso-Ginger Butter

Serves 6
Time 1 hr
Umami-rich miso and spicy ginger make this compound butter light up when grilled with shrimp and turnips. If you can’t find large turnips, you can slice large daikon radishes (about 3" diameter) or rutabagas — grilling any of these will bring out their natural sweetness. Any leftover miso-ginger butter is great tossed with roasted Brussels sprouts or sweet potato wedges.
Ingredients
  • 1/2 cup (8 tablespoons) unsalted butter, room temperature
  • 2 tablespoons red miso paste
  • 1 tablespoon finely grated ginger
  • 1 clove garlic, minced
  • 2 teaspoons sriracha
  • 2 pounds extra-large (16/20 ct) shrimp, peeled and deveined (keeping on the tails)
  • 4 green onions, cut into 1½-inch lengths
  • 1 pound (about 2 to 3 large) turnips, sliced into ⅓-inch-thick rounds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons furikake, for serving (optional)
  • Lemon wedges, for serving
  • Special equipment: 8-inch-long metal skewers (or bamboo skewers soaked 30 minutes in water)
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Method

Prepare a grill for medium-heat cooking.

Use a food processor to blend the butter, miso, ginger, garlic and sriracha until whipped and smooth; alternatively, you could mix this together by hand in a bowl. Transfer ¼ cup of the butter to a small bowl and the remaining to another bowl; set aside.

Thread the shrimp onto the skewers, alternating with the green onions, and brush the skewers and the turnip slices with ¼ cup of the butter. Season all over with salt and pepper.

Grill the turnips until tender, 2–3 minutes per side, and transfer to a platter.

Then add shrimp and cook for 2–3 minutes, each side, or until lightly charred and cooked through.

Place the shrimp over the turnip slices and immediately spoon 2 tablespoons of the miso ginger butter over the shrimp and the turnips. Sprinkle with furikake and serve with the lemon wedges and remaining miso ginger butter.

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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  • 1/2 cup (8 tablespoons) unsalted butter, room temperature
  • 2 tablespoons red miso paste
  • 1 tablespoon finely grated ginger
  • 1 clove garlic, minced
  • 2 teaspoons sriracha
  • 2 pounds extra-large (16/20 ct) shrimp, peeled and deveined (keeping on the tails)
  • 4 green onions, cut into 1½-inch lengths
  • 1 pound (about 2 to 3 large) turnips, sliced into ⅓-inch-thick rounds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons furikake, for serving (optional)
  • Lemon wedges, for serving
  • Special equipment: 8-inch-long metal skewers (or bamboo skewers soaked 30 minutes in water)
Shop with Prime

Exclusively for Prime members in select ZIP codes.