10-Minute Shrimp Kebabs with Miso Scallion Sauce
Make room on the barbecue for these tasty kebabs—they’re a nice change of pace from standard dogs and burgers. These delicious shrimp kebabs are grilled with scallions, and then served with a flavorful miso ginger sauce! A quick and easy dinner recipe, ready in just 10 minutes!
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Plus, these grilled shrimp skewers are packed with protein and is filled with grilled goodness. Note that miso is a fermented paste that adds a salty, umami flavor to many dishes. Different types of miso can often be used interchangeably in recipes, but for this sweet sauce, I prefer light-colored varieties (often called white, yellow or tan). I find darker miso is best for long braises and stews.
Try my Miso-Glazed Salmon, One-Sheet Mediterranean Shrimp with Veggies, or One Skillet Cilantro Lime Shrimp!
10-Minute Shrimp Kebabs with Miso Scallion Sauce
Ingredients
- ¼ cup miso paste*, white/yellow variety
- ¼ cup rice vinegar
- 2 tablespoons sweetener of choice: honey, maple syrup or brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 tablespoon fresh grated ginger root, or 1 teaspoon ginger powder
- 1 bunch scallions; bottom 3rds, white part finely minced and top 3rds (green part), cut into 2-inch pieces
- 2 pounds large or extra-large raw shrimp, peeled and deveined, tail on
Equipment
- 8 ~9-inch bamboo or metal skewers
Instructions
- If using wooden skewers, submerge in water for at least 20 minutes or until ready to assemble skewers. (This is so they don’t burn on grill. I like to soak them in a small baking sheet or large mixing bowl.)
- In a small bowl, whisk together miso, vinegar, sweetener of choice (honey, maple syrup or brown sugar), soy sauce, garlic and ginger until completely smooth. Add minced scallion whites. Set aside.
- Thread shrimp onto skewers (5 large shrimp per skewer), alternating with 2-inch piece of scallion greens. Lay them flat on a baking sheet as you assemble. Pat them dry.
- Heat outdoor grill or indoor pan and liberally mist with oil spray. Working in batches, place skewers on heated surface and mist tops with additional oil spray. Cook undisturbed for 3 to 5 minutes. Then, flip and cook shrimp kebabs for another 2 minutes or so, until they’re pink and opaque, and cooked through. A minute before they’re done, brush the tops with a generous amount of miso sauce.
- Transfer to a serving dish, give each skewer an extra swab of miso sauce and serve any leftover sauce on the side for drizzling.
