If you’re anything like me and count down the days until it’s warm enough to eat salad for dinner every single night, then buckle up, because I’m calling it now: this Miso Crunch Shrimp Salad with Crispy Rice is the salad of the summer. It’s loaded with protein and fiber, tossed in a tangy miso lime dressing you’ll want to drink straight from the blender, and topped with crispy, toasty rice that adds the perfect crunch to every bite. The best part is it actually gets better the longer it sits, which makes it a dream for meal prep or entertaining.
Friends, I know a lot of you have been asking for more recipes that you can prep ahead of time, especially for when you’re having people over and don’t want to be stuck fussing over the stove while your guests are already there. This salad is exactly that. The dressing can be made days in advance, the crispy rice holds up once cooled, and the shrimp only takes about four minutes to cook, so you can have this on the table in no time flat. And it actually tastes better on day two, which is basically the opposite of most salads, so I had to share it with you.
This one is loaded with tuscan kale and shredded cabbage as the base, which means it holds up so much better than a lettuce-based salad if you’re not planning on eating it right away. Toss in shrimp, edamame, green onion, and cilantro, then finish it off with that miso lime dressing and a heavy scoop of crispy rice, and you’ve got yourself a salad that’s hearty enough to be dinner on its own.
What You Need to Make This Crispy, Crunchy Salad
- Avocado Oil: You’ll need avocado oil for both the dressing and the crispy rice. I love using it here because it has a neutral flavor and a high smoke point, which is perfect for the rice going into a hot oven.
- Limes: Fresh lime juice goes into both the dressing and the shrimp, giving this whole dish a bright, tangy flavor.
- White Miso: White miso gives the dressing that salty, umami depth that makes you want to drink it straight from the blender.
- Maple Syrup: A touch of maple syrup balances out the saltiness of the miso and adds the perfect hint of sweetness to the dressing.
- Ginger: I like using ginger paste for convenience, but fresh grated ginger or even ground ginger will work well here too. It adds a warm, slightly spicy note to the dressing.
- Garlic: Fresh garlic cloves add the best depth of flavor to this dressing.
- Kosher Salt: Just a touch of salt in the dressing helps bring all of the other flavors together.
- Shrimp: You’ll need one pound of peeled, deveined raw shrimp, cut into small pieces. I like using smaller pieces here so you get shrimp in every single bite.
- Tuscan Kale: Finely chopped tuscan kale is the base of this salad. It’s sturdier than regular kale or lettuce, which is exactly why this salad holds up so well over time.
- Green Cabbage: Shredded green cabbage adds an extra layer of crunch and pairs so well with the kale. Between the two, this salad has serious staying power in the fridge.
- Edamame: Edamame adds a boost of protein and a pop of color to this salad. I like using frozen, shelled edamame to keep things simple.
- Green Onion: Sliced green onion adds a mild, fresh bite throughout the salad.
- Cilantro: Adds a fresh, herby flavor that ties the whole salad together. If you’re not a cilantro fan, fresh parsley makes a fine substitute.
- Toasted Sesame Seeds: A sprinkle of toasted sesame seeds adds a subtle nutty crunch to the salad.
- Cooked Rice: You’ll need one and a half cups of cooked, cooled rice for the crispy rice topping.
- Low Sodium Soy Sauce: Soy sauce gives the crispy rice that salty, savory flavor. If you want to keep this recipe gluten-free, swap in tamari or coconut aminos instead.
How to Make This Miso Crunch Shrimp Salad
To make this salad, start with the crispy rice. Preheat your oven to 400°F, then spread the cooked and cooled rice out on a baking sheet. Toss it with the avocado oil and soy sauce, then transfer it to the oven and bake for 20 to 22 minutes, tossing halfway through so it crisps up evenly. Keep an eye on it toward the end so it doesn’t burn.
While the rice is in the oven, make the dressing. Add the avocado oil, lime juice, white miso, maple syrup, ginger, garlic, and salt to a small blender blend until smooth. Give it a taste and adjust the seasoning as needed, then set it aside.
Next, cook the shrimp. Heat a nonstick skillet over medium heat and spray it with oil of your choice. Once the pan is hot, add the shrimp and squeeze the lime juice on top. Cook, tossing occasionally, until the shrimp is cooked through and pink, about four minutes. Remove from the heat and set aside.
inally, build your salad. In a large bowl, combine the kale, cabbage, edamame, green onion, cilantro, sesame seeds, and crispy rice. Add the cooked shrimp, then pour the dressing on top and toss everything together until well coated. Serve right away, or let it sit — this one only gets better with time.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Ingredients
For the Dressing:
- ⅓ Cup Avocado Oil
- 4 Limes, juiced
- ¼ Cup White Miso
- 3 Tablespoons Maple Syrup
- 1 Tablespoon Ginger Paste, or 1 tsp ground ginger
- 3 Cloves Garlic
- ½ Teaspoon Kosher Salt
For the Salad:
- 1 Pound Raw Shrimp, peeled, deveined, and cut into small pieces
- 1 Lime, juiced
- 4 Cups Tuscan Kale, finely chopped
- 4 Cups Green Cabbage, finely shredded
- 1 Cup Shelled Edamame
- ½ Cup Green Onion, sliced
- ⅓ Cup Cilantro, chopped
- 2 Tablespoons Toasted Sesame Seeds
For the Crispy Rice:
- 1 ½ Cups Cooked Rice
- 1 Tablespoon Avocado Oil
- 1 Tablespoon Low Sodium Soy Sauce
Instructions
- To make this salad, start with the crispy rice. Preheat your oven to 400°F, then spread the cooked and cooled rice out on a baking sheet.
- Toss it with the avocado oil and soy sauce, then transfer it to the oven and bake for 20 to 22 minutes, tossing halfway through so it crisps up evenly. Keep an eye on it toward the end so it doesn't burn.
- While the rice is in the oven, make the dressing. Add the avocado oil, lime juice, white miso, maple syrup, ginger, garlic, and salt to a small blender and blend until smooth. Give it a taste and adjust the seasoning as needed, then set it aside.
- Next, cook the shrimp. Heat a nonstick skillet over medium heat and spray it with oil of your choice. Once the pan is hot, add the shrimp and squeeze the lime juice on top.
- Cook, tossing occasionally, until the shrimp is cooked through and pink, about four minutes. Remove from the heat and set aside.
- Finally, build your salad. In a large bowl, combine the kale, cabbage, edamame, green onion, cilantro, sesame seeds, and crispy rice. Add the cooked shrimp, then pour the dressing on top and toss everything together until well coated.
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