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Spot Shrimp with Miso Butter

  • Shrimp
  • Appetizer
  • Crab boil / Seafood boil
  • Active Time:10 min
  • Total Time:20 min
  • Servings:4
  • Difficulty:Easy
Photo by Kelley Jordan

This recipe for spot shrimp from members Dave and Louisa Manzeske, with miso butter is inspired by a dish they had at Sushi Dokku in Chicago. They love it with spot shrimp, but it would be perfect with Sitka’s dungeness or bairdi crab as well!


  • 1 pound spot shrimp, shells and tails removed

  • 1 cup sake or white wine

  • 2 tablespoons rice wine vinegar

  • 2 tablespoons mirin

  • 1 small shallot, chopped

  • ½ teaspoon ginger, chopped

  • 2 teaspoons white miso paste

  • 2 tablespoons + 1 teaspoon butter, cubed and softened

  • 1 lime, zested and cut in half

  • 1 green onion, sliced

  • Salt and pepper, to taste



In a small pot, bring sake, rice wine vinegar, mirin, shallot and ginger to a boil. Reduce heat and simmer until the liquid reduces to less than ¼ cup and has thickened.


Strain the shallot and ginger out of the sauce. Off heat, whisk in the miso paste until smooth.


In a medium skillet, gently sauté shrimp over medium-low heat in 1 tsp butter until they just start to curl, about 1 minute per side.


Just before serving, quickly whisk 2 tbsp cubed and softened butter into the miso sauce with a sprinkle of salt. For a warmer or thinner sauce, heat gently on low heat until warm, but not too hot (the sauce will separate if too hot).


Spoon miso sauce on the bottom of each plate, then set the shrimp on top of the sauce. Sprinkle shrimp with lime zest, a squeeze of lime juice, and some green onion. Finish with a sprinkle of salt & pepper.

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Pro Tips

Louisa's cooking tip

The serving size is light, so eat this as either an appetizer or as a main course served with a hearty side. Louisa serves it with a side of brussel sprouts tossed with the leftover shallots & ginger, half a sliced green apple, salt & pepper, EVOO, and some lime juice.


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