Description

This Easy Miso Shrimp Scampi recipe combines succulent shrimp with a flavorful miso-infused scampi sauce, enhanced by garlic, shallots, white wine, and a touch of Creole Cajun seasoning. Quick to prepare and perfect for a weeknight dinner, this dish offers a delightful fusion of umami and zesty lemon notes, finished with fresh parsley and served best over crusty bread or pasta.

Ingredients

Scale

Shrimp and Seasoning

1 lb fresh (or thawed frozen) large shrimp, peeled & deveined
Creole Cajun Seasoning (homemade or store-bought), to taste

Cooking Fats

4 tablespoons olive oil, divided
6 tablespoons unsalted butter

Vegetables and Aromatics

1 small shallot, finely chopped
8 cloves garlic, minced or pressed
1/2 teaspoon red pepper flakes (optional)

Liquids and Flavorings

1/2 cup dry white wine (Sauvignon Blanc recommended)
2 tablespoons fresh-squeezed lemon juice
1/2 cup chicken broth
2 tablespoons white miso paste

Herbs

2 tablespoons fresh chopped flat-leaf parsley, divided

Serving Suggestions

Crusty bread or cooked pasta (optional)

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Instructions

Prep Shrimp: Pat the shrimp dry thoroughly to remove excess moisture, which helps in better seasoning adherence and cooking.
Season Shrimp: Sprinkle the shrimp evenly with Creole Cajun seasoning to infuse them with a mild spicy and flavorful kick.
Oil the Shrimp: Drizzle 2 tablespoons of olive oil over the seasoned shrimp and toss gently to coat them well.
Marinate: Let the shrimp marinate for 30 minutes to absorb the seasoning and oil for enhanced flavor.
Heat Skillet: Warm the remaining 2 tablespoons of olive oil in a skillet over medium-high heat, preparing to sauté the shrimp.
Sauté Shrimp: Add the shrimp to the hot skillet and cook for about 1 1/2 minutes on each side, or until they turn pink and opaque.
Set Aside: Remove the shrimp from the skillet and set them aside to avoid overcooking.
Make Scampi Sauce Base: In the same skillet, add the butter and finely chopped shallot, sautéing until the shallot becomes translucent and fragrant.
Add Garlic and Heat: Stir in minced garlic and optional red pepper flakes, cooking until the garlic releases its aroma but does not brown.
Deglaze: Pour in the white wine and fresh lemon juice, gently scraping the skillet bottom to lift any browned bits, then simmer to reduce slightly.
Incorporate Miso and Broth: Add the chicken broth and white miso paste to the skillet, stirring continuously until the miso dissolves completely and the sauce is smooth.
Combine Shrimp: Return the sautéed shrimp along with any collected juices back into the skillet, adding 1 tablespoon of chopped parsley.
Finish Cooking: Toss everything together and cook for another minute to meld the flavors and heat the shrimp through.
Garnish: Sprinkle the remaining chopped parsley on top for a fresh herbal finish.
Serve: Serve the miso shrimp scampi hot, accompanied by crusty bread or over your choice of cooked pasta for a complete meal.

Notes

For a vegetarian version, substitute shrimp with firm tofu or mushrooms and replace chicken broth with vegetable broth.
Adjust the amount of Creole Cajun seasoning and red pepper flakes according to your preferred spice level.
Use fresh lemon juice for the best bright citrus flavor; bottled lemon juice may alter taste slightly.
White wine should be dry and good enough to drink, such as Sauvignon Blanc or Pinot Grigio.
Allow shrimp to marinate but do not exceed 30 minutes as acid from lemon juice may start cooking them.
Serve with a side of garlic bread or steamed vegetables for a balanced meal.