Miso Shrimp Salad Recipe

Name: Miso Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup seasoned rice wine vinegar; 2 tablespoons vegetable or canola oil; 1 tablespoon sugar; 1 tablespoon white miso paste; 4 cups shredded Napa cabbage; 1 cup finely chopped red cabbage; 1/2 cup pre-cut matchstick carrots; 1/2 cup fresh snow peas, tips and stems removed, sliced; 1/4 cup chopped green onions; 2 tablespoons Land O Lakes Butter; 8 wonton wrappers; 1 tablespoon Land O Lakes Butter; 2 teaspoons white miso paste; 6 ounces (31 to 35 count) raw medium shrimp, thawed, peeled, deveined, tails removed

Servings: persons

1/4 cup seasoned rice wine vinegar
2 tablespoons vegetable or canola oil
1 tablespoon sugar
1 tablespoon white miso paste
4 cups shredded Napa cabbage
1 cup finely chopped red cabbage
1/2 cup pre-cut matchstick carrots
1/2 cup fresh snow peas, tips and stems removed, sliced
1/4 cup chopped green onions
2 tablespoons Land O Lakes Butter
8 wonton wrappers
1 tablespoon Land O Lakes Butter
2 teaspoons white miso paste
6 ounces (31 to 35 count) raw medium shrimp, thawed, peeled, deveined, tails removed

1
Combine all dressing ingredients with whisk in bowl; mix well.
2
Set aside.
3
Place all salad ingredients into another bowl; toss.
4
Set aside.
5
Melt 1 tablespoon butter in 10-inch skillet over medium-low heat until sizzling.
6
Add 4 wonton wrappers; cook, turning once, 4-6 minutes or until golden brown on both sides.
7
Wipe out skillet with paper towel; repeat with 1 tablespoon butter and remaining wontons.
8
Wipe out skillet.
9
Combine 1 tablespoon butter and miso paste in same skillet; cook over medium-low heat until butter is melted.
10
(Mixture may look lumpy.)
11
Add shrimp; cook, stirring occasionally, 4-6 minutes or until shrimp turn pink.
12
Remove from heat.
13
Crumble wonton chips into salad bowl.
14
Add desired amount of dressing; stir to coat.
15
Top salad with shrimp.
16
Serve immediately.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup seasoned rice wine vinegar, 2 tablespoons vegetable or canola oil, 1 tablespoon sugar, 1 tablespoon white miso paste, and more.

Yes, Miso Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Miso Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions