Nothing beats the combination of smoky grilled shrimp and a rich, umami-packed butter sauce. This Grilled Chili Crunch Shrimp with Miso Butter recipe takes grilled seafood to the next level with layers of bold, spicy, and deeply satisfying flavors.
It’s a perfect mix of spicy heat, umami, and buttery magic in under 30 minutes, making any dinner or party feel special.
Cradling chili-marinated grilled shrimp in a simple miso butter sauce brings a whole new level of wow, you’d hardly believe is this easy.
Whenever I’ve served this dish to friends, the response is the same—”This is incredible!”.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 30 minutes from start to finish, it makes summer dinners a breeze.
- Flavor Explosion: A combination of Momofuku Chili Crunch, Za’atar seasoning, and white miso butter pairs beautifully with the smoky char of grilled shrimp.
- No grill? No problem. Searing the shrimp in a hot skillet or wok also works great!
Ingredient Highlights
- Momofuku Chili Crunch: A fiery, crispy topping that brings smoky heat and texture to the shrimp marinade. We love this condiment on vegetables like roasted sweet potatoes, too!
- Za’atar Seasoning: An earthy and tangy spice blend of herbs, sesame seeds, and sumac that adds vibrant, herbaceous flavor. We use this unique spice blend in our roasted carrots recipe.
- White Miso: A mellow fermented paste that builds umami complexity in the buttery sauce. This variety is milder and slightly sweet compared to darker miso types. It’s ideal for delicate dishes like seafood, salad dressings, savory dips, and buttery sauces.
TIP: Subbing other types of miso for white: Since white miso is the mildest in flavor, it’s best to add smaller amounts of yellow or red miso, to taste.
What Makes Miso Special?
Miso is a traditional Japanese seasoning made from fermented soybeans, rice, or barley. The fermentation process gives miso its signature umami depth, making it a staple in many Asian dishes. This unique paste works much like meat stocks do in other cultural dishes, serving as a flavorful Asian-fusion substitute for bouillon or salt in soups and stews.
NOTE: For those with soy allergies, look for soy-free miso made from chickpeas, rice, or barley.
- Flavor Enhancer: The umami-rich nature of miso intensifies the savory profile of any dish. Don’t be surprised if you get asked, “What’s the secret ingredient?” A small amount adds that extra something that takes a recipe from good to great.
- Versatility: The three most common types of miso—White (shiro), Yellow (shinsu), and Red (aka)—range in intensity and concentration of flavor based on how long they ferment as well as the bean and grain composition.
- Potential Health Benefits: Miso is rich in probiotics, promoting gut health, and contains essential minerals and amino acids.
Recipe Step-by-Step
1. Marinate the Shrimp
In a medium bowl, toss the shrimp with avocado oil, garlic, chili crunch, Za’atar, white pepper, and a pinch of salt. Let the shrimp sit for at least 10 minutes (or up to an hour for maximum flavor absorption). TIP: If using frozen shrimp, once defrosted, dry the shrimp with paper towels to remove excess moisture before marinating.
2. Prepare the Miso Butter
In a small non-reactive skillet over low heat, melt the butter and miso together, whisking until smooth. Stir in the lemon zest, lemon juice, and scallions. Remove from heat and set aside.
3. Grill the Shrimp
Preheat your grill and lightly oil a grill pan (or skewer the shrimp for easy handling). Grill over high heat, turning once, until just cooked through—about 3-4 minutes total. TIP: Don’t Overcook! Shrimp cook fast—once they turn opaque and curl slightly, they’re done.
4. Toss and Serve
Immediately toss the hot grilled shrimp in the miso butter to coat them evenly. Garnish with extra scallions and serve warm.
Serving Ideas
- Serve the shrimp over a bed of saffron rice to soak up all the buttery sauce.
- Pair with grilled asparagus or roasted vegetable medley.
- Toss the shrimp with soba noodles and a sprinkle of sesame seeds for an Asian-inspired bowl.
- Offer a side of crusty artisan bread to mop up all the miso butter goodness.
Wine Pairings
- Sauvignon Blanc: Crisp and citrusy, it balances the richness of the miso butter.
- Chablis: A lean, mineral-driven Chardonnay that pairs wonderfully with seafood and umami flavors.
- Riesling: A dry or off-dry Riesling highlights the spice of the chili crunch while cooling the palate.
- Rosé: A dry rosé with bright acidity and berry notes complements the shrimp’s smoky, spicy profile.
TIPS & VARIATIONS:
- Easily adjust the spice with more or less chili crunch.
- Subbing other types of miso: Since white miso is the mildest in flavor, it’s best to add smaller amounts of yellow or red miso, to taste.
- Prep Ahead: Prepare the miso butter it up to 2 days in advance and store it in the fridge. Gently reheat before tossing with the shrimp.
- No grill? Broil or pan-sear the shrimp over medium-high heat instead.
Grilled Chili Crunch Shrimp with Miso Butter
Ingredients
FOR THE SHRIMP
- 1 pound jumbo shrimp (21/25 count) peeled and deveined
- 2 tablespoons avocado oil
- 2 large garlic cloves minced
- 1 tablespoon Momofuku Chili Crunch
- 2 teaspoons Za’atar seasoning
- 1/2 teaspoon white pepper
- Pinch kosher salt
FOR THE MISO BUTTER
- 6 tablespoons butter softned
- 2 tablespoons white miso
- 2 teaspoons finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup finely chopped green onion white and green part, plus more for garnish
Instructions
- In a medium bowl, toss the shrimp with the oil, garlic, chili crunch, Za’atar, pepper, and salt and let stand for 10 minutes, or up to 1 hour. TIP: If using frozen shrimp, once defrosted, dry the shrimp with paper towels before marinating to remove excess moisture.
- In a 10-inch non-reactive skillet over low heat, melt the butter and miso together and whisk until smooth. Then stir in the lemon zest, lemon juice, and scallions. Remove from heat and set aside.
- Light a grill and preheat a grill pan (or skewer the shrimp). Grill the shrimp over high heat, turning once, until just cooked through, 3-4 minutes. Immediately add the shrimp to the miso butter and toss to coat. Garnish the shrimp with scallions and serve.
Notes
-
- Subbing other types of miso: Since white miso is the mildest in flavor, it’s best to add smaller amounts of yellow or red miso, to taste.
- Easily adjust the spice with more or less chili crunch.
- Prep Ahead: Prepare the miso butter it up to 2 days in advance and store it in the fridge. Gently reheat before tossing with the shrimp.
- No grill? Broil or pan-sear the shrimp over medium-high heat instead.
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