Miso-Butter Shrimp with Couscous

We have been using our homemade miso in a variety of ways since it has finished. We ended up with a light-sweet miso that’s quite tasty as a miso-butter combo. We put it on our shrimp one week and were blown away by the flavor combination. If you don’t have homemade miso, that’s fine! Use a store-bought light/white variety.

Prep Time: 30 minutes

Cooking Time: 15 minutes

Servings: 2 to 3


For the Miso-butter:

  • 2 Tbsp. Miso-butter
  • 1/4 cup mirin

Note on making miso-butter:

Miso-butter can be made by using light/white miso and unsalted butter. Miso already contains a good amount of salt due to how it’s made. Use a 1:2 ratio of miso and butter. For example, 4 tablespoons of miso to 8 tablespoons of butter. Allow the miso and butter to come to room temperature. Place both in a bowl with the correct ratio and mix until well-combined.

For the rest of the recipe:

  • Canola oil for frying
  • 12 oz. shrimp
  • 1/4 onion
  • 3 cabbage leaves
  • 4 baby portobello mushrooms, chopped
  • 1 cup cherry tomatoes
  • 4 cloves garlic, minced
  • 1.5 cups Israeli couscous
  • 1.75 cups water or chicken or vegetable broth


  • Bowl and spoon for mixing miso-butter
  • Measuring cup(s)/spoons
  • Cast-iron skillet for shrimp and vegetables
  • Pot for couscous
  • Cutting board
  • Tongs, wooden spoon, chopping knife
  1. Mix together the miso-butter with a 1:2 ratio of each. 4 Tbsp. miso and 8 Tbsp. butter; set aside 2 Tbsp for cooking. Store the rest in a bowl with a lid and place in the fridge for later use. Mix 1/4 cup mirin with the 2 Tbsp. miso-butter until well combined. Set aside for later in the recipe.
  2. Clean shrimp if need be, remove heads, legs, and leave on the tail if desired. Chop the onions, cabbage leaves, mushrooms. Cut the cherry tomatoes in half. Mince garlic.
  3. Cook the couscous in the water (or broth if you desire) for 10 minutes with a lid on the pot.
  4. Heat the stove-top to high. Place a couple teaspoons of canola oil in your skillet and fry up the onion and mushroom. Add the cherry tomatoes and cook a few minutes. Add the garlic and continue to cook for one or two minutes until it chars slightly. Remove and set aside the vegetables.
  5. Pan-fry the shrimp until about half cooked, a couple minutes. Add the miso-butter-mirin mixture and cook on high until the shrimp is done to your liking. Add the vegetables back to the pan and stir together.
  6. When the couscous is done, set in a bowl and place the shrimp-vegetables on top. Or mix in with the couscous and serve.

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