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Celebrate your grill’s comeback and level up every summer occasion with exceptional ingredients.

At Whole Foods Market, we’re here to help you make this your ripest, juiciest, backyardiest summer yet. Stop in and stock up to wow your home team with organic berries, tender kabobs and more.

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Grilled Shrimp and Turnips with Miso-Ginger Butter                


  • 1/2 cup (8 tablespoons) unsalted butter, room temperature
  • 2 tablespoons red miso paste
  • 1 tablespoon finely grated ginger
  • 1 clove garlic, minced
  • 2 teaspoons sriracha
  • 2 pounds extra-large (16/20 ct) shrimp, peeled and deveined (keeping on the tails)
  • 4 green onions, cut into 1½-inch lengths
  • 1 pound (about 2 to 3 large) turnips, sliced into ⅓-inch-thick rounds (can substitute daikon radishes or rutabagas)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons furikake, for serving (optional)
  • Lemon wedges, for serving
  • Special equipment: 8-inch-long metal skewers (or bamboo skewers soaked 30 minutes in water)


  • Prepare a grill for medium-heat cooking.
  • Use a food processor to blend the butter, miso, ginger, garlic and sriracha until whipped and smooth; alternatively, you could mix this together by hand in a bowl. Transfer ¼ cup of the butter to a small bowl and the remaining to another bowl; set aside.
  • Thread the shrimp onto the skewers, alternating with the green onions, and brush the skewers and the turnip slices with ¼ cup of the butter. Season all over with salt and pepper.
  • Grill the turnips until tender, 2–3 minutes per side, and transfer to a platter.
  • Then add shrimp and cook for 2–3 minutes, each side, or until lightly charred and cooked through.
  • Place the shrimp over the turnip slices and immediately spoon 2 tablespoons of the miso ginger butter over the shrimp and the turnips. Sprinkle with furikake and serve with the lemon wedges and remaining miso ginger butter.

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