Grilled Miso Butter Shrimp with Charred Scallions

By Whisper of Yum
  • Total Time:
    45 minutes
  • Servings:


Miso Butter

  • 2 tablespoons unsalted butter, room temperature
  • 1 tablespoon white miso paste

Charred Scallions

  • 2 bunches scallions
  • Avocado spray


  • 1½ pounds large shrimp, peeled, deveined, tail shell reserved
  • 3 garlic cloves, grated
  • ¼-½ teaspoon Ichimi Togarashi, adjust to heat preference
  • ½ teaspoon kosher salt, or to taste (I use Diamond brand)
  • Wooden skewers, optional
  • Avocado spray

Special Tools

  • Outdoor grill or
  • Indoor grill pan
  • Grill basting brush
  • Serve as-is or with steamed rice


  1. Preheat grill to med/high or 400°F
  2. If using, soak wooden skewers in cold water. This will prevent burning while grilling.
  3. In a small bowl combine miso paste and butter. Mix until well incorporated. Set aside.
  4. In a bowl add shrimp, garlic, ichimi togarashi, and kosher salt. Mix well until shrimp appear evenly seasoned. Set aside for 15 minutes to marinate.
  5. While shrimp marinate, spray scallions with avocado oil and place on grill. Flip when grill side softens and cook until desired char is reached. Remove from grill and set aside. Can season with kosher salt, but this is optional.
  6. Skewer shrimp and lightly spray both sides with avocado oil. Place on grill and cook for 2 minutes. Once side is cook, flip and remove once shrimp are cooked through.
  7. Using a basting brush, brush shrimp with miso butter on both sides and plate with charred scallions.
  8. Enjoy as-is or with steamed rice. Enjoy!