Serves 4
30 min
Shrimp Salad With Miso Dressing
Recipe GLPRb5258102cb8114
A light and refreshing Japanese-inspired salad featuring tender pan-seared shrimp served over crisp mixed greens and julienned vegetables, dressed with a savory white miso vinaigrette. This dish is naturally dairy-free and packed with fresh flavors from the radishes, snow peas, carrots, and scallions.
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Ingredients
2 tablespoons canola oil
1 pound peeled and deveined large shrimp
Kosher salt to taste
Black pepper to taste
3 tablespoons white miso
1 tablespoon rice vinegar
5 ounces mixed greens
1 cup snow peas, trimmed and cut into thin strips
4 radishes, cut into thin matchsticks
2 carrots, cut into thin matchsticks
4 scallions, thinly sliced
Directions
In a small bowl, whisk together white miso and rice vinegar until smooth and combined. Set the dressing aside.
Pat the raw shrimp dry with paper towels and season generously with kosher salt and black pepper.
Heat the canola oil in a large skillet over medium-high heat until shimmering.
Add the seasoned shrimp to the hot oil and cook for 2-3 minutes per side, until opaque throughout and the internal temperature reaches 145°F. Transfer to a plate.
Arrange the mixed greens in a large serving bowl or on individual plates.
Top the greens with the snow pea strips, radish matchsticks, carrot matchsticks, and sliced scallions.
Divide the cooked shrimp evenly among the salads.
Drizzle the miso dressing over each salad and toss gently to combine. Serve immediately.
