Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Spicy Miso-Broiled Shrimp

Scott Phillips

Servings: 4

Miso, ginger, and cayenne combine to give this shrimp dish a bright, savory flavor with a punch of heat. Keep it quick and serve it with some sautéed watercress and bok choy.


  • 3 medium scallions, sliced, whites and greens separated
  • 1 Tbs. chopped fresh ginger
  • 1 Tbs. fish sauce
  • 2 tsp. white miso
  • 2 medium garlic cloves, coarsely chopped
  • 1/2 tsp. ground cayenne; more to taste
  • 1/2 tsp. sweet paprika
  • 1-1/2 lb. colossal shrimp (13 to 15 per lb.), peeled and deveined, tails left on

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 30
  • Fat (g): 3
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 260
  • Sodium (mg): 690
  • Carbohydrates (g): 5
  • Fiber (g): 1
  • Protein (g): 35


  • Position a rack 6 inches from the broiler and heat the broiler on high. Line a rimmed baking sheet with foil.
  • In a small food processor, combine the scallion whites, ginger, fish sauce, miso, garlic, cayenne, paprika, and 2 Tbs. water and pulse to a chunky paste. Transfer to a large bowl, add the shrimp, and toss to coat. Spread the shrimp on the baking sheet and broil, flipping once, until opaque, about 7 minutes.
  • Drizzle any liquid from the shrimp pan over the shrimp, and garnish with the scallion greens.


Rate or Review

Reviews (3 reviews)

  • mmeckstr | 08/19/2017

    Love how quick and easy this is. I thought it had a lot of flavor. Served with sautéed bok choy and watercress.

  • Nicholas3 | 03/21/2017

    A flavorful paste, however, I felt the shrimp was not strong enough to hold up to the flavor of the paste. I substituted a tablespoon of lemon juice for the water that is referenced in the recipe. I made this with Jasmine rice and sauteed spinach. I ended up sauteing the spinach in the same grill pan I used to cook the shrimp and found that flavor profile much more satisfying. The recipe was quick and easy enough. I did not use the mini-chop, a fine mince with the knife and stir. I will try again with a different piece of seafood or meat. May also consider a thick cut egg plant.

  • ellen3409 | 07/18/2015

    Nothing special and not worth the effort.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.