Lemony Miso Garlic Shrimp

Serves 4

A total winner of a Tuesday dinner. What takes the longest is the marinating of the shrimp—the rest happens in 5. How can you beat that?

INGREDIENTS  

Family Style: Elegant Everyday Recipes Inspired by Home and Heritage Peter Som- HarperCollins Publishers

• 6 garlic cloves, minced (about 1/4 cup)

• Grated zest and juice of 1 lemon, divided, plus lemon wedges for serving

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon miso

• 1/4 teaspoon chili flakes

• Kosher salt

• Freshly ground black pepper

• 1 pound extra jumbo (16/20) shrimp, peeled and deveined (tails left on if desired)

• 4 tablespoons unsalted butter, divided

• 2 tablespoons chopped flat-leaf parsley

• 2 tablespoons chopped cilantro

• Steamed jasmine rice or grilled bread, for serving

DIRECTIONS

In a medium bowl, combine the garlic, lemon zest, half the lemon juice, olive oil, miso, chili flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk until the miso is dissolved, then add the shrimp and gently mix to coat. Let marinate for 15 minutes.

In a large cast-iron skillet or other heavy pan, melt the butter over medium heat. Add the remaining lemon juice and mix to combine, then add the shrimp in a single layer, along with the marinade.

Cook the shrimp for about 2 ½ minutes per side, or until opaque and cooked through and the garlic is softened. Remove the pan from the heat and stir in the parsley and cilantro.

Add the lemon wedges and serve the shrimp from the pan, with rice or grilled bread alongside.

From Family Style by Peter Som. Copyright © 2025 by Peter Som. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.

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