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!

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!

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10-Minute Shrimp Kebabs with Miso Scallion Sauce

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!
Yield: 8 kebabs
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
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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
Ingredient Details to Know
*If you’re gluten-free, make sure you choose a gluten-free miso.
Using frozen shrimp: You can absolutely use frozen shrimp, just be sure to appropriately defrost them first before cooking!
Making this recipe on the stovetop: If you prefer, you can make this recipe on the stovetop using a grill pan.

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.

Notes

Nutrition info provided for 1 skewer (with 5 shrimp)
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 120Carbohydrates: 9gProtein: 16gTotal Fat: 1g— Unsaturated Fat: 1g— Saturated Fat: 0gCholesterol: 145mgSodium: 1100mgFiber: 2gTotal Sugar: 6g— Natural Sugar: 2g— Added Sugar: 4g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!