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Miso Grilled Shibuya Shrimp

Name: Miso Grilled Shibuya Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1.5 lb. large shrimp, shelled and deveined (at least 36); 24 small shishito peppers; 12 wooden skewers, soaked; 3 tbsp. white or yellow miso; 3 tbsp. fresh lime juice; 2 tbsp. mirin; 3 tbsp. olive oil; 1 tbsp. finely grated fresh ginger; 2 cloves garlic, minced; 2 tsp. brown sugar

Enjoy the deep savory notes of miso and the distinctive flavor of shishito peppers on this grilled Shibuya shrimp skewer, named for the heart of Tokyo.

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1 Food Prep 15 mins+ Marinade
2 Grill Prep 10–20 mins
3 The Cook 6 mins

Cooking for people

Ingredients

1.5 lb. large shrimp, shelled and deveined (at least 36)
24 small shishito peppers
12 wooden skewers, soaked

Shrimp Rub

3 tbsp. white or yellow miso
3 tbsp. fresh lime juice
2 tbsp. mirin
3 tbsp. olive oil
1 tbsp. finely grated fresh ginger
2 cloves garlic, minced
2 tsp. brown sugar

1 Food Prep

In a large bowl, add the shrimp rub ingredients, and whisk until the sugar is dissolved and everything is well combined.

Next, add the shrimp, and rub to coat evenly. Then, let sit for 20 minutes.

If you’re using bamboo skewers, you’ll want to soak them in warm water for at least 1 hour beforehand.

Finally, thread the skewers with 3 shrimp and 2 peppers each, starting and ending with shrimp.

How Can I Prevent My Bamboo Skewers from Catching Fire During Grilling?

Bamboo skewers are inexpensive and readily available. But because they’re made of thin pieces of bamboo, they’re flammable and can catch fire during grilling. To prevent this, soak your skewers in warm water for at least 1 hour prior to assembling your kabobs. When using skewers with wooden handles, it’s advisable to hang the wooden handles over the edge of the grill or make a heat barrier with a doubled piece of aluminum foil.

Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.

What’s the Best Way to Assemble My Kabobs? It’s important not to pack the skewers too tight or too loose. If the protein and vegetables are too snug, the skewer will take too long to cook. If too loose, the protein and vegetables may overcook. Ideally, the protein and vegetables will touch each other but not be too crowded.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 450°F (High Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the shrimp skewers on the grill, and cook until the peppers are slightly charred and the shrimp is cooked through, about 2–3 minutes on each side. Don’t overcook your shrimp, they cook quickly. Fully cooked shrimp turn pinkish on the outside and white on the inside.
When the shrimp reaches an internal temperature of 145°F on a digital meat thermometer, remove the shrimp skewers from the grill.
Serve immediately and enjoy.

For safe meat preparation, reference the USDA website.