Miso Shrimp Salad (High-Protein and High-Fiber)
This Miso Shrimp Salad pairs savory-sweet miso sesame shrimp with a crunchy edamame cabbage slaw for an easy, high-protein, high-fiber dinner. Make it on the grill, in a grill pan, or in a skillet.
- 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
- 1 ¼ pounds jumbo shrimp (peeled and deveined (tails removed))
- 2 tablespoons white miso paste*
- 1 teaspoon black and white sesame seeds (for garnish)
- 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
- In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, lime juice, ginger, garlic, honey, and Dijon until smooth.
- Transfer ¼ cup of the dressing to a mini blender or separate large bowl and whisk in the miso paste until smooth and combined. Add the shrimp and toss to coat. Let marinate while you prepare the salad, at least 10 minutes.
- In a large bowl, combine the shredded cabbage, carrots, edamame, bell pepper, half of the scallions, and cilantro. Toss with the dressing.
- Preheat a grill or grill pan to medium heat. If grilling outdoors, a grill basket is great. If using a grill pan, grill the shrimp for 2 to 3 minutes per side, until pink and just cooked through. Sprinkle with sesame seeds.
- Divide the salad among four plates or shallow bowls and top with the grilled shrimp, remaining scallions and almonds.
Miso Shrimp with Edamame Cabbage Salad
I wasn’t sure if my family would go for this Miso Shrimp Salad, but it was a huge hit, especially with Madison! The shrimp are coated in a savory-sweet miso sesame marinade, then paired with a crunchy, colorful salad for a high-protein, high-fiber meal that’s bursting with flavor. No outdoor grill? A grill pan or skillet works just as well.
Here’s everything you’ll need to make this easy miso shrimp and cabbage salad. The dressing pulls double duty because we use some of it in the miso marinade. See the recipe card below for exact measurements.
- Acid: Rice vinegar and lime juice.
- Reduced-sodium soy sauce for umami flavor. Use tamari to keep it gluten-free.
- Sesame oil balances the acidity.
- Shrimp: Peel and devein jumbo shrimp. You can buy them already prepped in the freezer section. Just thaw them in the fridge the day before, or place them in a bowl of cold water for about 15 minutes.
- White miso paste is milder and sweeter than red or yellow miso. It’s also usually easier to find at the grocery store.
- Black and white sesame seeds for garnish.
- Cabbage: Shredded green and purple cabbage forms the base of this salad. You can finely chop it with a knife or use the shredding attachment on a food processor. Also, feel free to use just one type of cabbage if you don’t want to buy both.
How to Make Miso Shrimp Salad
Although there are many ingredients, this salad comes together quickly because we use some of the dressing for the marinade, and the shrimp cook in just a few minutes. See the recipe card at the bottom for printable directions.
- Make the sesame ginger dressing: Whisk all 8 ingredients in a medium bowl.
- Prepare the miso shrimp marinade: Pour ¼ cup of the dressing into a small blender and blend with the miso paste until smooth. Alternatively, whisk the miso paste into the dressing if you don’t have a blender.
- Marinate the shrimp in the miso mixture for at least 10 minutes.
- Assemble the salad: Add all the salad vegetables, half the scallions, and cilantro to a large bowl, then toss with the dressing.
- Grill the shrimp over medium heat. I love using a grill basket for shrimp when cooking outdoors, but you can also cook them on a grill pan or in a skillet on the stove. Once they turn pink and curve into a “C” shape, they’re ready. Sprinkle with sesame seeds.
- Finish the salad: Transfer the salad to 4 plates or shallow bowls, then top with shrimp, the remaining scallions, and almonds.
