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Miso Lime Jumbo Shrimp

Quick marinade makes this beer-friendly dish

Equipment

Donabe skillet, "Toban" (small)

Servings

2 as part of a multi-course meal

Ingredients

For the marinade

  • 2 tablespoons red miso
  • 1 clove garlic, grated
  • 1 teaspoon grated ginger
  • 2 tablespoons lime juice
  • 1 teaspoon sake
  • 1/2 tablespoon sesame oil
  • 1 1/2 tablespoons olive oil
  • 8 jumbo shrimp, peeled except for the tails
  • 1/2 tablespoon olive oil
  • chopped cilantro
  • hot chili oil ("la-yu")

    Procedure

    1. In a bowl, whisk together the ingredients for the marinade. Add the shrimp and mix well. Cover and let the shrimp marinade for 10-15 minutes.
    2. Heat 1/2 tablespoon olive oil in “Toban” over medium-high heat. Add the shrimp and cook both sides until done (about 2 minutes per side).
    3. Garnish with cilantro and some la-yu (hot chili oil)

      About the measurements used in our recipes

      For rice measurement, traditional Japanese rice measurement is used.
      • 1 rice-cup = 3/4 US cup = 180 ml
      Other conversions (US to metric measures)
      • 1 cup = 240 ml1
      • inch (1") = 2.5 cm
      • 1 ounce (1 oz) = 30 ml