Recipe · Grillinator
Miso shrimp tacos
The natural sugars in this miso marinade caramelize beautifully, giving the shrimp a nice, golden-brown finish.
Ingredients
- 1 Tbsp red miso paste
- 1 Tbsp toasted sesame oil
- 2 Tbsp rice wine vinegar
- 2 garlic cloves, grated
- ½ tsp grated ginger
- 16 large (31–40 per lb) shrimp, cleaned and deveined
- Juice of 1 lime, about 1 Tbsp
- ½ tsp toasted sesame oil
- 1 tsp kosher salt
- 2 cups shredded Napa cabbage
- 2 scallions, sliced (both white and green parts)
- 2 Tbsp chopped fresh cilantro
- 1 tsp black sesame seeds
- 8 street taco-size flour or corn tortillas
- Lime wedges, for serving
Method
- In a large bowl, whisk the miso paste, 1 Tbsp sesame oil, rice wine vinegar, garlic, and ginger until paste is dissolved.
- Add the shrimp and toss until all pieces are coated. Cover and refrigerate for 1 to 2 hours.
- In a small bowl, whisk the lime juice, ½ tsp sesame oil, and 1 tsp of salt. Set vinaigrette aside for later.
- In a large bowl, toss together cabbage, scallions, cilantro, and sesame seeds. Cover with a damp paper towel and refrigerate until ready to serve.
- Set the Grillinator to Low and preheat until the green Ready light turns on, about 3 minutes.
- Open the grill and place the shrimp on the grates. Close the lid.
- Cook until the shrimp are firm and have nice grill marks, about 2 minutes. Transfer to a plate.
- Toss the cabbage mixture with the lime vinaigrette.
- Fill the tortillas with the slaw and shrimp. Serve with lime wedges.
