Miso Crunch Shrimp Salad

A vibrant salad on a red platter, featuring chopped dark leafy greens, edamame, shredded vegetables, shrimp, and sesame seeds, with serving utensils on the side and a striped cloth partially visible.

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Miso Crunch Shrimp Salad

This Miso Crunch Shrimp Salad with Crispy Rice is loaded with protein and fiber, tossed in a tangy miso lime dressing, and topped with crispy, toasty rice. It's the perfect make-ahead salad for busy weeknights or entertaining.

Course Main Course, Salad

Diet Gluten Free

Keyword Dairy Free, gluten-free, Refined Sugar Free

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 554kcal

Author Nicole Modic

Equipment

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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