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Miso Shrimp Salad Recipe

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4 from 15 reviews

A vibrant and fresh Miso Shrimp Salad combining marinated grilled shrimp with a crisp cabbage and vegetable mix, tossed in a tangy miso-infused dressing, topped with toasted almonds and sesame seeds for a perfect balance of flavors and textures. This light and healthy salad is ready in 30 minutes and serves 4.

Ingredients

Dressing and Marinade

  • ¼ cup rice vinegar
  • 2 tablespoons reduced-sodium soy sauce (or gluten-free tamari)
  • 2 tablespoons sesame oil
  • 2 tablespoons fresh lime juice
  • 2 teaspoons grated fresh ginger (or ginger paste)
  • 2 garlic cloves (minced)
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white miso paste

Main Ingredients

  • 1 ¼ pounds jumbo shrimp (peeled, deveined, tails removed)
  • 2 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 1 cup shredded carrots
  • 1 cup frozen shelled edamame (thawed)
  • 1 red bell pepper (thinly sliced)
  • 4 scallions (thinly sliced and divided)
  • ¼ cup chopped fresh cilantro
  • ⅓ cup sliced roasted almonds
  • 1 teaspoon black and white sesame seeds (for garnish)

Instructions

  1. Make the Dressing: In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, lime juice, ginger, garlic, honey, and Dijon mustard until the mixture is smooth and well blended.
  2. Marinate the Shrimp: Transfer ¼ cup of the dressing to a mini blender or a separate large bowl, then whisk in the white miso paste until smooth and fully combined. Add the peeled and deveined shrimp to this miso glaze and toss to coat evenly. Let the shrimp marinate for at least 10 minutes while you prepare the rest of the salad.
  3. Prepare the Vegetables: In a large bowl, combine the shredded green and purple cabbage, shredded carrots, thawed edamame, thinly sliced red bell pepper, half of the sliced scallions, and chopped cilantro. Pour the remaining dressing over the vegetables and toss vigorously to coat all the ingredients evenly.
  4. Grill the Shrimp: Preheat a grill or grill pan to medium heat. If grilling outdoors, using a grill basket is recommended to keep the shrimp safe. Grill the shrimp for 2 to 3 minutes on each side, until they turn pink and are just cooked through. Once cooked, sprinkle the shrimp with black and white sesame seeds for a nutty aroma and added texture.
  5. Assemble and Serve: Divide the dressed salad evenly among four plates or shallow bowls. Arrange the grilled shrimp on top of the salad. Garnish with the remaining sliced scallions and sprinkle sliced roasted almonds over each serving for a delightful crunch. Serve immediately and enjoy the fresh, vibrant flavors.

Notes

  • Make sure not to overcook the shrimp as they can become tough; pink and firm is perfect.
  • You can substitute jumbo shrimp with medium shrimp if jumbo aren’t available, adjusting cooking time accordingly.
  • For a gluten-free option, use tamari instead of regular soy sauce.
  • The salad dressing and marinade can be made a day ahead and stored in the refrigerator to deepen flavors.
  • If a grill is not available, shrimp can also be cooked in a grill pan or skillet on the stovetop.

Find it online: https://lauracooks.com/miso-shrimp-salad-recipe/