Ingredients
- 1/4 cup white miso
- 2 tablespoon shoney
- 2 tablespoon srice vinegar
- 2 tablespoon slow-sodium soy sauce
- \1 1/2 pound slarge shrimp, peeled and deveined, tails on, patted dry
- Salt and black pepper
- 1 tablespoon can ola or vegetable oil, plus more for greasing
- 4 ears of corn, shucked and cut in thirds
- 8 ounce sshishito peppers
- Toasted sesame seeds and cilantro, for serving
Instructions
- 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.
- 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).
- 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.
Tips
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. 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.