How To Make Ginger Miso And Lime Shrimp.

How To Make Ginger Miso And Lime Shrimp

I’m always happy eating ginger miso grilled seafood with garlicky mayonnaise, but sometimes it’s good to ring the changes.

You can also try this sauce, sometimes called romesco, which originated in Catalonia in Spain, and is a blend of roasted peppers, tomatoes, nuts, vinegar, and olive oil. You can use it straight away but it is better to let it sleep a night in the fridge for the flavors to develop.

Here is another healthy recipe to add to your list this coming new year.


1 1/2 lbs large shrimp, peeled and deveined.

2 tbsp coconut oil, melted or olive or avocado oil.

1/2 tsp ground ginger

2-3 fresh garlic cloves, minced

1 tbsp light miso paste

Zest from 1 small fresh lime

2 tbsp freshly squeezed lime juice

Tiny pinch of sea salt and white pepper, about 1/8 tsp each.


Sesame seeds

1 fresh lime, sliced into wedges

2 cups wild or brown rice or quinoa.

How To Make Ginger Miso And Lime Shrimp


In a large bowl, add oil, ground ginger, garlic, miso, lime juice and zest, sea salt, and white pepper. Whisking everything to combine well.

Add your shrimp into this sauce and gently toss, until they are evenly and really coated.

Heat a large skillet over medium-high heat.

Add shrimp and all the sauce, as shown above, and cook until slightly charred and opaque, about 2 minutes on each side.

Serve shrimp with cooked wild, brown rice or quinoa and fresh lime wedges.

Sprinkle with sesame seeds and enjoy.

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