Miso-Grilled Shrimp with Corn and Shishito Peppers
Published August 12, 2025
Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup white miso
2 tablespoons honey
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1½ pounds large shrimp, peeled and deveined, tails on, patted dry
Salt and black pepper
1 tablespoon canola or vegetable oil, plus more for greasing
4 ears of corn, shucked and cut in thirds
8 ounces shishito peppers
Toasted sesame seeds and cilantro, for serving
Nutritional analysis per serving (4 servings)
47 grams carbs; 274 milligrams cholesterol; 408 calories; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 6 grams fiber; 1143 milligrams sodium; 43 grams protein; 16 grams sugar
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
- 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.
- 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).
- 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.
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.
Private Notes
Comments
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!
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.
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.
Very disjointed. We like shrimp, we like corn on the cob, we like shishitos but this felt like a random set of side side dishes clumped together.
Excellent, easy weeknight summer dinner! Finally grilled the shishitos I have been growing in the garden, and split shrimp / a few boneless, skin-on chicken thighs for the protein. Everything came out delicious! Finding a white miso you like is key, and agreed with other folks who mention salt level - that can be very dependent on miso and soy sauce. We lightly salted the veg but did not add more to the protein. This one is definitely going in our grilling rotation
As others have said, no salt needed for the shrimp. I made this in my counter top oven- first broiling the Shishitos and corn (shishitos took maybe 6-7 min, corn a bit longer) then removing and adding the lightly marinated shrimp for 4 minutes or so. It was really delicious and very easy. I had super fresh corn and shishitos from my CSA and they made the dish fantastic. The lime at the end is a must. Absolutely 5 stars and will make again