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RECIPE
11 INGREDIENTS5 STEPS25MIN

Spicy Miso Shrimp

5.0
2 Ratings

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These Spicy Miso Shrimp are so simple to make. They're laced with flavors of garlic, ginger, and that wonderful umami taste that miso brings.
25MIN
Total Time

Compelled to Cook

Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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Ingredients

US / METRIC
Servings:
4
Serves 4
1 lb
Shrimp , peeled, deveined
21-25 per lb
3 Tbsp
1 Tbsp
Chili Paste
or to taste
1/2 Tbsp
Brown Sugar , lightly packed
1/2 Tbsp
Grated  Fresh Ginger
2 cloves
Garlic , minced
1/2 Tbsp
Rice Vinegar
1/2 Tbsp
Canola Oil
or Vegetable Oil
to taste
Limes , sliced
to taste

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Nutrition Per Serving

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CALORIES
237
FAT
12.3 g
PROTEIN
25.2 g
CARBS
8.6 g

Author's Notes

If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them. They only take minutes to cook, so cook in two batches if you do not have a large enough skillet. Wipe out skillet between batches.

Cooking Instructions

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Step 1
Pat Shrimp (1 pound) dry with a paper towel and set aside in a medium bowl.
Step 2
Whisk together White Miso Paste (3 tablespoon), Unsalted Butter (3 tablespoon), Chili Paste (3 teaspoon), Brown Sugar (2 teaspoon), Fresh Ginger (2 teaspoon), Garlic (2 clove), and Rice Vinegar (1 1/2 teaspoon).
Step 3
Toss shrimp with paste.
Step 4
Heat a large skillet over medium-high heat and add Canola Oil (2 teaspoon). Once hot, add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side, until the paste starts to caramelize and stick to the shrimp.
Step 5
Remove shrimp to a serving plate and garnish with Lime (to taste) and Fresh Cilantro (to taste) if desired. Serve immediately.

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Nutrition Per Serving
Calories
237
% Daily Value*
Fat
12.3 g
16%
Saturated Fat
5.6 g
28%
Trans Fat
0.0 g
--
Cholesterol
205.1 mg
68%
Carbohydrates
8.6 g
3%
Fiber
1.2 g
4%
Sugars
6.6 g
--
Protein
25.2 g
50%
Sodium
737.3 mg
32%
Vitamin D
--
--
Calcium
100.6 mg
8%
Iron
1.2 mg
7%
Potassium
317.6 mg
7%
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