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Shrimp and Avocado Salad with Miso Dressing Recipe

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3.9 from 6 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

A vibrant and flavorful Shrimp and Avocado Salad featuring sautéed spiced shrimp, fresh avocado, crisp cucumber, and leafy greens, all tossed in a tangy homemade miso dressing. Crispy wonton strips and crunchy peanuts add perfect texture, making this an easy, delicious meal ready in just 30 minutes.

Ingredients

Shrimp and Vegetables

  • 1 clove garlic, minced
  • ½ pound raw shrimp, tails removed
  • ½ tablespoon butter
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 1½ cups sliced avocados (about 2 small avocados)
  • 1 cucumber, diced
  • 4 cups spinach or baby kale, chopped
  • 2 tablespoons fresh chopped cilantro (for topping)
  • ¼ cup peanuts (for topping)

Wonton Strips

  • 1 package wonton wrappers
  • 1 cup canola oil (for frying)
  • Salt, to taste

Miso Dressing

  • One 1-inch piece fresh peeled ginger
  • 3 tablespoons oil (neutral oil recommended)
  • 3 tablespoons lime juice (more to taste)
  • 2 tablespoons agave nectar
  • 1½ tablespoons white miso paste
  • ½ clove garlic, minced
  • ¼ teaspoon salt

Instructions

  1. Sauté the Shrimp: Heat the butter in a small skillet over medium-high heat. Add the minced garlic and shrimp, then sprinkle the chili powder and cayenne directly over the shrimp. Sauté the shrimp for a few minutes on each side until they turn opaque with a golden exterior, ensuring they’re cooked through and flavorful.
  2. Prepare Wonton Strips: Cut fresh wonton wrappers into thin strips. Heat about 1 cup of canola oil in a deep pan over low heat. Fry the wonton strips until crispy and golden brown, then drain them on paper towels. Sprinkle with salt immediately to season.
  3. Assemble the Salad Base: In a large bowl, combine the sliced avocados, diced cucumber, and chopped spinach or baby kale. Add the sautéed shrimp on top of the mixture, distributing evenly.
  4. Make Miso Dressing: In a food processor, blend together the peeled ginger, oil, lime juice, agave nectar, white miso paste, minced garlic, and salt until the dressing is smooth and creamy. Taste and adjust seasoning or acidity to your preference.
  5. Dress and Serve: Pour the miso dressing over the assembled salad and toss gently to coat all the ingredients evenly. Top the salad with fresh chopped cilantro and peanuts for added freshness and crunch. Serve immediately to enjoy the crisp textures, or store components separately in the refrigerator to maintain freshness until serving.

Notes

  • Use fresh shrimp for best flavor and texture; frozen shrimp can also be used if properly thawed.
  • The wonton strips add delightful crunch but can be omitted for a lighter dish or replaced with toasted nuts.
  • Adjust the amount of chili powder and cayenne to suit your desired spice level.
  • White miso paste brings a subtle umami flavor; substitute with yellow miso for a slightly stronger taste if desired.
  • Store dressing separately if preparing ahead to keep avocado and greens fresh.
  • This salad is best eaten fresh to enjoy the combination of warm shrimp and crisp vegetables.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Fusion / Asian-inspired

Find it online: https://saraflavors.com/shrimp-and-avocado-salad-with-miso-dressing-recipe/