Cilantro Lime Miso-Glazed Shrimp (Printable Version)
Tender shrimp in a savory-sweet miso glaze with lime and cilantro. A quick, flavorful fusion dish that's naturally gluten-free.
# Ingredient List:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon freshly ground black pepper
04 - 1/4 teaspoon kosher salt
→ Miso Glaze
05 - 2 tablespoons white miso paste
06 - 1 tablespoon honey
07 - 2 tablespoons fresh lime juice
08 - 1 tablespoon soy sauce
09 - 1 teaspoon toasted sesame oil
10 - 1 clove garlic, finely minced
11 - 1/2 teaspoon grated fresh ginger
→ Garnish
12 - 1/4 cup fresh cilantro, chopped
13 - 1 lime, cut into wedges
14 - 1 teaspoon toasted sesame seeds
# How to Make It:
01 - Whisk together white miso paste, honey, lime juice, soy sauce, sesame oil, minced garlic, and grated ginger in a small bowl until smooth and fully combined. Set aside.
02 - Pat shrimp dry with paper towels. Toss with olive oil, kosher salt, and black pepper until evenly coated.
03 - Heat a large skillet over medium-high heat. Arrange shrimp in a single layer and cook for 1 to 2 minutes per side until just pink and opaque.
04 - Reduce heat to medium. Pour miso glaze over shrimp and toss to coat evenly. Cook for 1 to 2 minutes until glaze thickens and adheres to shrimp.
05 - Transfer to serving plates. Sprinkle with chopped cilantro and sesame seeds. Serve immediately with lime wedges.
# Expert Advice:
01 -
- The sticky miso glaze creates this perfect balance of savory and sweet that somehow makes each shrimp taste like it went to culinary finishing school.
- You can have this on the table in 25 minutes flat, yet guests will think you've been laboring away for hours perfecting those complex layers of flavor.
02 -
- Overcooking shrimp is culinary heartbreak, as they turn from juicy to rubbery in literally seconds, so pull them off the heat when they're just barely opaque.
- The glaze will thicken dramatically as it cools, so if it looks a bit thin in the pan, have faith and give it a moment to work its sticky magic.
03 -
- The residual heat from the pan will continue cooking the shrimp even after you've removed it from the heat, so aim for slightly underdone rather than perfectly cooked when you turn off the burner.
- A cast iron skillet will give you the best sear on the shrimp, creating little caramelized spots that add another dimension of flavor to the final dish.