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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.
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.
Why This Miso Shrimp Salad Recipe Works
This crunchy Miso Shrimp Salad is tossed with a flavorful sesame-ginger dressing and packed with colorful vegetables for plenty of texture. I wanted it to be one of those high-protein meals that’s also high in fiber, helping me hit both of my goals while still making me excited to eat a salad for dinner.
- My family loved it! This might be my biggest win!
- High in protein: Shrimp and edamame make this salad filling and protein-packed.
- High in fiber: Cabbage, edamame, and colorful vegetables add plenty of fiber.
- Big on flavor: Miso and sesame-ginger dressing give every bite savory, tangy flavor.
- Plenty of crunch: Crisp cabbage, fresh vegetables and almonds keep the textures interesting.
- Easy to cook anywhere: Prepare the shrimp on an outdoor grill, grill pan, or skillet.
- Fast and easy: You can prep most everything in advance, and the shrimp cooks in just 5 minutes.
Ingredients You’ll Need
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.
Sesame Ginger Dressing
- 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.
- Flavor: Minced garlic, grated ginger (or ginger paste), and Dijon mustard
- Honey for a touch of sweetness
Grilled Miso Shrimp
- 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
Edamame and Cabbage Salad
- 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.
- Vegetables: Shredded carrots, frozen shelled edamame (thaw them first), thinly sliced red bell pepper, and scallions
- Toppings: Cilantro for a fresh herb flavor and roasted almonds for crunch
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.
Variations
- Sweetener: Use maple syrup instead of honey.
- Miso: If you can’t find miso, it’s OK to omit it. Marinating the shrimp in the dressing will still give it tons of flavor.
- Shrimp tips: It’s fine to use smaller shrimp if you can’t find jumbo shrimp. They’ll cook a little faster, so keep an eye on them.
- Allergic to shrimp? Marinate boneless, skinless chicken breasts or thighs in the miso marinade for up to 5 hours. Bite-sized chunks of salmon would also be great.
- Shortcut: Replace the shredded cabbage and carrots with a bag of coleslaw mix to save time.
- Vegetable options: Swap out one of the veggies for cucumbers or avocado.
- Don’t love cilantro? Skip it.
- Nut options: Substitute cashews or peanuts. If you’re allergic to nuts, omit them. If you still want crunch, top your salad with crispy wonton strips.
Storage and Meal Prep Tips
You can prepare most of the components ahead of time if that’s more convenient. For example, wash and chop all the veggies when you get home from the supermarket, or make the dressing and marinade the day before. Sometimes it’s nice to check off one or two things to make dinner faster and easier on a busy weeknight.
- Meal prep: Pack the shrimp salad into individual airtight containers. Just wait to add the almonds until right before eating so they don’t get soft.
- Can you make miso shrimp salad ahead of time without it getting soggy? Yes, cabbage holds up well even with dressing. However, you can also add dressing only to the portion of salad you’re eating the first night. Then store the dressing and salad in separate containers and toss just before serving.
- Refrigerate the shrimp salad for up to 3 days.
More Salad Recipes You’ll Love
For more lunch and dinner ideas, try one of these protein-packed salad recipes or my Skinnytaste High Protein cookbook to inspire your next meal!
Yield: servings
Serving Size: 1 ¾ cups salad, 4 ounces cooked shrimp
Miso Sesame Grilled Shrimp
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In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, lime juice, ginger, garlic, honey, and Dijon until smooth.
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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.
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In a large bowl, combine the shredded cabbage, carrots, edamame, bell pepper, half of the scallions, and cilantro. Toss with the dressing.
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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.
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Divide the salad among four plates or shallow bowls and top with the grilled shrimp, remaining scallions and almonds.
Last Step:
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Don’t like shrimp? This would also work with bite-sized chunks of chicken thighs, or salmon.
Serving: 1 ¾ cups salad, 4 ounces cooked shrimp, Calories: 344 kcal, Carbohydrates: 24 g, Protein: 29.5 g, Fat: 15.5 g, Saturated Fat: 2 g, Cholesterol: 178.5 mg, Sodium: 1467 mg, Fiber: 7.5 g, Sugar: 10 g
