There’s something magical that happens when sweet, salty miso paste caramelizes into a sticky, savory glaze. This Miso Glazed Shrimp recipe is deceptively simple but feels incredibly special—perfect for a quick weeknight dinner or for impressing guests. The shrimp cook in minutes, and the umami-rich glaze is a beautiful balance of flavors.

Why You’ll Love This Miso Glazed Shrimp

• Fast & easy: Ready in about 20 minutes active time.
• Complex flavor, simple process: Restaurant-quality taste from pantry staples.
• Incredibly versatile: Great with rice, salads, or tacos.
• Perfect texture: Tender shrimp with a sticky, glossy glaze.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 2 tsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp neutral oil (like avocado or grapeseed)
• 1 tsp sesame oil
• 1 scallion, thinly sliced, for garnish
• 1 tsp toasted sesame seeds, for garnish

Tools: A medium-sized bowl, a whisk, a large skillet (non-stick or cast-iron works great), and some measuring spoons.

Notes: Don’t skip the mirin or substitute with just sugar—its mild sweetness and slight acidity are key. Fresh ginger and garlic make a world of difference.

Nutrition (per serving)

Serves: 3-4 | Prep Time: 15 minutes (plus 30 minutes marinating) | Cook Time: 5 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Pat your shrimp dry. This might seem like a small step, but it’s crucial. Any excess moisture on the shrimp will steam them instead of allowing that beautiful sear and caramelization to happen. You want a dry surface for the glaze to adhere to.
• Don’t skip the marinating time. Even 15-20 minutes makes a difference, but 30 minutes is the sweet spot. This allows the salty-sweet miso mixture to penetrate the shrimp just enough, seasoning them from the inside out.
• Understand your miso. White (or yellow) miso is milder and sweeter than red miso, which is why it’s perfect here. If you only have red miso, you can use it, but maybe reduce the quantity by half a tablespoon and taste the marinade, as it’s much saltier and more pungent.
• Get your skillet properly hot. A hot pan is non-negotiable for achieving that perfect sear without overcooking the shrimp. You should hear a definite sizzle the moment the shrimp hit the surface.

How to Make Miso Glazed Shrimp

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 2 days.
• Freezer: Freeze in a single layer then transfer to a bag for up to 1 month.
• Reviving: Reheat gently in a skillet over low heat to restore gloss.

Serving Suggestions

Complementary Dishes

• Steamed Japanese short-grain rice — The fluffy, slightly sticky rice is the perfect canvas to soak up every last drop of the incredible miso glaze, creating the ultimate bite.
• A simple cucumber salad — The cool, crisp, and slightly acidic crunch of a quick-pickled cucumber salad provides a refreshing contrast to the rich, savory shrimp.
• Sautéed bok choy or broccoli — A side of vibrant green vegetables sautéed with a little garlic makes for a balanced and visually appealing plate.

Drinks

• A crisp, dry Riesling — The wine’s natural acidity and hint of sweetness beautifully cut through the umami richness of the miso, cleansing the palate between bites.
• Cold Japanese lager — There’s a reason beer and Japanese food are a classic pairing; the light, effervescent quality of a lager is incredibly refreshing alongside the glazed shrimp.
• Ginger iced tea — For a non-alcoholic option, the spicy-sweet notes of ginger iced tea echo the flavors in the dish and provide a lovely, soothing complement.

Something Sweet

• Matcha ice cream — The subtly bitter, earthy notes of matcha are a sophisticated and delightful follow-up to the savory-sweet shrimp, ending the meal on a clean note.
• Mochi — These soft, chewy, sweet rice cakes, often filled with red bean paste or ice cream, offer a fun and traditional textural contrast to finish.
• A simple fruit platter with lychee and mango — The bright, tropical sweetness of fresh fruit is a light and healthy way to end your meal without feeling too heavy.

Top Mistakes to Avoid

• Over-marinating the shrimp. Because miso is quite salty, leaving the shrimp in the marinade for hours can actually start to “cook” them ceviche-style from the acidity and make them tough. Stick to 30 minutes to an hour max.
• Crowding the pan. If you dump all the shrimp in at once, the pan temperature will plummet, and they’ll steam and release liquid instead of searing. Give them space to breathe for that perfect caramelization.
• Overcooking the shrimp. Shrimp cook incredibly fast and go from perfectly tender to rubbery in a matter of seconds. The moment they curl into a tight “C” and are opaque all the way through, they’re done. Remove them from the heat immediately.
• Using the sesame oil to cook. Toasted sesame oil has a low smoke point and a delicate flavor that burns easily. It’s a finishing oil, so always add it at the very end, off the heat, to preserve its wonderful aroma.

Expert Tips

• Tip: For an extra layer of flavor and a beautiful presentation, try broiling the shrimp for the last minute. After sautéing, transfer them to a baking sheet, spoon over any remaining glaze, and place them under a hot broiler for 60-90 seconds to get a slightly charred, bubbly top.
• Tip: If your glaze seems too thick when you add it to the pan, don’t panic. Just add a tablespoon or two of water to thin it out slightly, which will help it coat the shrimp more evenly and prevent burning.
• Tip: For a spicy kick, add a teaspoon of Sriracha or a pinch of red pepper flakes to the marinade. The heat plays wonderfully with the sweet and salty elements of the glaze.
• Tip: To make this a complete, restaurant-style bowl, top your rice with the shrimp, a soft-boiled egg, some shredded nori, and extra scallions. It turns a simple dish into a full, satisfying meal.

FAQs

Can I use frozen shrimp?
Absolutely! Frozen shrimp are often a great, convenient option. Just make sure to thaw them completely in the refrigerator overnight. The key is to pat them extremely dry after thawing, as they release more water than fresh shrimp. Skipping this step will prevent proper searing and lead to a watery glaze.

How can I tell when the shrimp are cooked perfectly?
Look for both visual and textural cues. Visually, the shrimp will turn from translucent grey to an opaque pinkish-white. In terms of shape, they will curl into a tight “C”. If they curl into a tight “O”, they are likely overcooked. The texture should be firm yet springy to the touch, not hard or rubbery.

Can I make the marinade ahead of time?
Yes, you can whisk the marinade ingredients together and store them in an airtight container in the fridge for up to 3 days. This is a fantastic time-saver. Just give it a good stir before adding it to your shrimp, as the miso can settle.

Is it safe to cook with the marinade that the raw shrimp were in?
In this specific recipe, yes, because you bring it to a vigorous boil in the pan, which will kill any potential bacteria. The high heat and reduction process make it safe. However, you should never reuse a marinade that has held raw protein without cooking it thoroughly first.

My glaze burned a little in the pan. What happened?
This usually means your heat was a touch too high when you added the marinade. Miso and honey contain sugars that can burn quickly. Next time, try reducing the heat to medium just before you add the liquid to the pan. This will give you more control and allow the glaze to thicken and caramelize without crossing the line into burnt territory.