Miso-Grilled Shrimp with Corn and Shishito Peppers

By Ali Slagle

Published Aug. 13, 2025

Miso-Grilled Shrimp with Corn and Shishito Peppers
Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
5(47)
Comments
Read comments

You could throw some shrimp and vegetables on the grill and call it dinner, but a sauce makes the whole thing sing. Here, a pantry-friendly miso-honey sauce does double duty: It coats the shrimp before grilling, helping the exterior caramelize before the delicate meat toughens. Then, once everything’s off the grill, dunk the shrimp, corn and shishito peppers into more sauce. (You get to eat this dinner with your hands!) Leave the tails on the shrimp so they don’t fall through the grates, and also because a crispy, crackly shrimp tail is a treat to eat.

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Ingredients

Yield:4 servings
  • ¼ cup white miso
  • 2tablespoons honey
  • 2tablespoons rice vinegar
  • 2tablespoons low-sodium soy sauce
  • 1½ pounds large shrimp, peeled and deveined, tails on, patted dry
  • Salt and black pepper
  • 1tablespoon canola or vegetable oil, plus more for greasing
  • 4ears of corn, shucked and cut in thirds
  • 8ounces shishito peppers
  • Toasted sesame seeds and cilantro, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

407 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 6 grams dietary fiber; 16 grams sugars; 43 grams protein; 1110 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the grill to medium-high. In a liquid measuring cup, stir together the miso, honey, vinegar and soy sauce until smooth. Transfer ¼ cup to a medium bowl and add the shrimp. Sprinkle lightly with salt and pepper, add 1 tablespoon oil and toss to coat. On a sheet pan, toss the corn and peppers with oil, salt and pepper to coat.

  2. Step 2

    Grill the corn and peppers, turning occasionally, until charred and tender, 10 to 12 minutes for the corn and 3 to 5 minutes for the peppers. If using a gas grill, cover grill between flips. As the vegetables finish, transfer them back to the sheet pan (or to a platter).

  3. Step 3

    Grill the shrimp until charred and unstuck from the grates, 2 to 4 minutes. (If using a gas grill, close the lid.) Flip and cook until opaque throughout, 1 to 2 minutes. Transfer to the sheet pan or platter. Drizzle everything with some of the sauce, and top with sesame seeds and cilantro. Serve the remaining sauce alongside for dipping.

Tip
  • If you don’t have a grill, you can broil the peppers, shrimp and corn kernels (off the cob) for 3 to 5 minutes, until the vegetables are tender and the shrimp are pink and just beginning to curl.

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Ratings

5 out of 5
47 user ratings
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Comments

Vic in MN

Really darn good. Scaled it down to 1 lb of shrimp, two ears of corn and a bag of locally grown shishito peppers. Two of us polished off the shrimp and half the veggies. Pretty good considering one of us “doesn’t like shrimp”. We’ll definitely be making this again. Thanks for a winner!

Judy

Made with zucchini instead of peppers. Don’t add extra salt, miso is salty enough. A little miso heavy for my taste, but husband liked it. I added some hoisin sauce at the table.

Anonymous

Delicious and simple. Would 1.5x the sauce so there’s more for dipping.

Harold

1. Don’t add extra salt, miso/soy is salty enough. 2. Double or triple the sauce. 3. Grilled two lime-halves to squeeze on the tray before serving. 4. Added some hoisin sauce at the table. 5. Maybe skewer the shrimp.

Sam

Way too salty even without adding that extra salt to the shrimp. This recipe is just meh! Not sure I get all the 5 star reviews, I guess to each their own.

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