Wednesday, April 20, 2022

Miso Butter Poached Shrimp #recipe by Mia P. Manansala @MPMtheWriter

I gushed about my love for miso butter last year, a two-ingredient compound butter that’s been an absolute game-changer for me. I almost always have a tub of it in the fridge because it goes with just about anything and lasts forever. I’ve also mentioned before that I’m trying to work more seafood into my diet (it’s my favorite protein, but I don’t eat it that often) so when I saw this Instagram post by @itsholly featuring miso butter poached shrimp banh mi, I knew I had to try it!

Miso butter poached shrimp and hard-boiled egg served with steamed asparagus and sourdough toast

I didn’t use her recipe, but I used the post as inspiration to come up with my own. It’s delicious straight from the pan, but also great served with crusty bread and steamed asparagus, tossed with fettuccine or udon, or in a banh mi with lightly pickled carrots, daikon, and/or cucumber.

Miso Butter Poached Shrimp Recipe


  • ¼ - ½ cup miso butter (depending on how rich/strongly flavored you want it)
  • 1 cup water
  • 12 oz shrimp, peeled and deveined (if frozen, thaw, rinse, and drain)
  • Freshly ground black pepper
  • Splash of vinegar (rice, sherry, or apple cider all work great here) or big squeeze of lemon, optional


  1. Add the water, miso butter, and as much black pepper as you can stand to a medium saucepan and bring to a boil.
  2. Stir the mixture until the miso butter is fully melted and the sauce is fairly homogeneous.
  3. Turn off the heat and add the shrimp.
  4. Stir so that the shrimp is fully coated in the hot butter sauce, then cover the pan and let cook in the residual heat for 4-7 minutes (depending on how tender/firm you prefer your shrimp).
  5. Taste, and if the sauce is a little too rich for you, add a good splash of vinegar or lemon juice. Enjoy!
Cast of characters: black pepper, sherry vinegar, miso butter, thawed frozen shrimp

Add water, miso butter, and black pepper to a sauce pan and bring to a boil.

Stir the melted miso butter and black pepper so it becomes a sauce, then turn off the heat and add the shrimp. Stir the shrimp so they're completely coated with the sauce, then cover and let cook in the residual heat for 4-7 minutes. Taste and see if the sauce needs any acidity.

(I added a hard-boiled egg I happened to have in the fridge and it goes really well with the sauce)

I’ll be at Malice Domestic this week, where my novel, ARSENIC AND ADOBO, has been nominated for Best First Novel! If you plan on being there, come say hi and please give me a vote!

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Death at a beauty pageant turns Tita Rosie’s Kitchen upside down in the latest entry of this witty and humorous cozy mystery series by Mia P. Manansala.
Things are heating up for Lila Macapagal. Not in her love life, which she insists on keeping nonexistent despite the attention of two very eligible bachelors. Or her professional life, since she can’t bring herself to open her new café after the unpleasantness that occurred a few months ago at her aunt’s Filipino restaurant, Tita Rosie’s Kitchen. No, things are heating up quite literally, since summer, her least favorite season, has just started.
To add to her feelings of sticky unease, Lila’s little town of Shady Palms has resurrected the Miss Teen Shady Palms Beauty Pageant, which she won many years ago—a fact that serves as a wedge between Lila and her cousin slash rival, Bernadette. But when the head judge of the pageant is murdered and Bernadette becomes the main suspect, the two must put aside their differences and solve the case—because it looks like one of them might be next.


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  1. Great idea. I've been looking for ways to use miso, other than soup.

  2. Thank you, Mia, for this recipe. I'm really enjoying learning about Filipino recipes and I have your mysteries to thank for introducing me to them.