Indulge in the succulent and juicy jumbo shrimp, delicately pan-fried and coated with a mouthwatering umami-infused sauce. The sauce features a medley of subtle flavors such as garlic, sweet white miso paste, and fresh lemon juice, perfectly balanced to enhance the natural sweetness of the prawn. The dish is crowned with a sprinkle of freshly minced parsley for a vibrant and refreshing finish. This recipe completely changed my opinion of shrimp! As someone who never really loved them, I wanted to create a dish that could convert others like me into prawn lovers. The combination of flavors in this recipe is truly magical.
Why This Works
Shrimp is easy to cook because it is a quick-cooking protein that doesn’t require a lot of preparation. It cooks quickly in a variety of methods, such as boiling, grilling, sautéing, or baking. It has a delicious natural flavor helping it pair well with simple ingredients such as garlic, butter, lemon, and herbs, making it easy to prepare delicious and flavorful dishes. Overall, shrimp’s ease of cooking and versatility make it a great ingredient to have on hand for quick and tasty meals.
Pan-searing is a popular cooking method shrimp, as it only takes about 2 minutes per side. For an extra burst of flavor, a miso garlic butter sauce is a great pairing. This sauce not only balances the flavor of the shellfish but also adds umami, depth, and complexity to the dish. Check out my other favorite ways to cook it here: Fried Rice, Pad Thai Noodles!
What type of shrimp is the best for pan frying?
When you visit the grocery store, you will probably come across several types of shrimp on sale. The most commonly available type in my region is Black Tiger Shrimp, which usually comes in 16-20 pieces per pound, depending on the season. Personally, I prefer using White Shrimp (Pacific White Shrimp), which is slightly larger in size making up 8-12 pieces per pound. Black Tiger Shrimp has a mild, sweet flavor and a firm texture, making it a popular choice for grilling, sautéing, and stir-frying. Contrary to its name, White Shrimp has a gray and slightly green shell. They have a delicate, sweet flavor and tender texture. It is also a great choice for grilling, sautéing, and stir-frying.
Do I need to devein shrimp?
The dark line that runs along the back of the prawn is actually a digestive tract and not a vein. Some people believe that leaving this intact enhances the shrimp’s flavor, but this is untrue. Removing the digestive tract does not negatively affect the flavor. It is a hygienic practice that ensures that the shrimp are safe to eat. Luckily, most store-bought ones now comes deveined whether it is fresh or frozen saving you time!
How do I devein shrimp?
As a child, I often helped my grandmother with meal prep. Whenever she cooked prawns, she would take great care to peel and devein each one by hand. Although I wasn’t fond of the process because of the odor it left on my hands, I’m grateful that she taught me this best practice.
To properly devein it, you should ensure that the prawns are fully defrosted if previously frozen. After defrosting, gently peel off the shell, starting from the head and legs, which should come off easily. I prefer to leave the last section of the shell on, which includes the tail, as it can add lots of flavor to the dish. Be sure to remove the shell on the tail before consuming it. Leaving some shell on while cooking can enhance the taste, as the shell contains a lot of flavor. However, keep in mind that leaving the entire shell on can prevent the flavors of the marinade or sauce from being fully infused into the protein.
Next, use a sharp knife to make a shallow incision down the spine of the shrimp. This will expose the black digestive tract. It’s crucial to make the cut shallow to avoid damaging the meat. After making the incision, gently grasp the digestive tract using a dry paper towel and pull it out. This method is cleaner and more efficient than using your fingers. By following these steps, you can ensure that your prawns are clean and ready to be used in your favorite recipes.
What is miso?
Miso is an essential condiment in Japanese cuisine that is made by fermenting soybeans, barley, or other grains with salt and a fungus called koji. After a fermentation period of 18 months, these ingredients transform into a paste that has a distinct, savory, nutty, and umami-rich flavor. Miso is considered just as important as soy sauce in Japanese cuisine and used as a seasoning in various dishes.
What are the different types of miso?
Miso comes in a range of flavors that can vary from subtle to strong. The type of miso that you may be most familiar with is red miso, which is often used in miso soup. Red miso has a distinct, strong and bold taste that makes it the richest in flavor among all types of miso. On the other hand, shiro miso, also known as white miso, has a mild and sweet taste and it considered the most subtle type. I personally prefer using white miso (shiro miso) for both sweet and savory dishes due to its versatility.,
How do I cook with miso?
Miso should be stored in a covered container in the refrigerator to preserve its color and flavor. Lighter colored and flavored varieties should be handled with extra care and always stored in the refrigerator. When using miso, you should add it at the final step of cooking to avoid damage to its delicate aromatics. To make it easier to dissolve in butter, try mixing it with a small amount of mirin or sake before adding it to soups, broths, or sauces. Make sure to strain the mixture before adding it to hot butter.
Shrimp with Miso Garlic Butter
- 2 tbsp clarified butter
- 12 pieces jumbo shrimp deveined
- 2 tbsp unsalted butter
- 2 cloves garlic grated
- 1 tbsp white miso
- 1 tbsp mirin
- 1/2 lemon juiced
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper
- A few sprigs of parsley fronds
- Prep | Remove the shells from the shrimp leaving only the shell covering the tail on for flavor. Rinse under cold running water and pat them dry with towels.Trim off the leaves of the parsley with a scissor and finely mince with a knife.
- Cook | Heat the pan for 3 mins on medium heat. Add clarified butter and adjust the stove to high heat. Once the butter has melted, wait another 2 mins for it to heat thoroughly. Add half of the shrimp into the pan one inch apart and cook until one side is pink, then flip. Cook until opaque. Plate and repeat.
- Sauce | In a clean pan add the remaining butter. Once melted, add in the garlic and sauté for 30 sec. Reduce the heat to low and add in the miso mixture, lemon juice, and salt. Mix well.
- Assemble | Spoon the butter over the seared shrimp. Garnish with freshly minced parsley. Serve over hot steamed jasmine rice!If you've tried this recipe, please let me know what you think in the comments below! Your feedback is greatly appreciated and it helps me improve my recipes for future cooking adventures. And if you enjoyed it, don't forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. <3