Shrimp And Avacado Salad With Miso Dressing Recipe

Name: Shrimp And Avacado Salad With Miso Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 lb raw shrimp, tails removed; 5 garlic cloves, minced; 1/2 teaspoon chili powder; 1/2 teaspoon cayenne; 2 avocados, pitted peeled and cut into cubes; 1 cucumber, sliced; 1/2 cup shredded carrot; 1/2 cup edamame; 6 cups chopped lettuce, of choice; 1 tablespoon fresh cilantro, for serving; 1/3 cup peanuts, for topping; For the Dressing; 1 inch piece of fresh peeled ginger; 3 tablespoons oil; 4 tablespoons lime juice; 2 tablespoons Agave; 2 tablespoons white miso; 3 garlic cloves; 1/2 teaspoon sesame oil; 2 teaspoons soy sauce; 1/2 teaspoon salt and pepper, to taste

Servings: persons

1 tablespoon butter
1 lb raw shrimp, tails removed
5 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon cayenne
2 avocados, pitted peeled and cut into cubes
1 cucumber, sliced
1/2 cup shredded carrot
1/2 cup edamame
6 cups chopped lettuce, of choice
1 tablespoon fresh cilantro, for serving
1/3 cup peanuts, for topping
For the Dressing
1 inch piece of fresh peeled ginger
3 tablespoons oil
4 tablespoons lime juice
2 tablespoons Agave
2 tablespoons white miso
3 garlic cloves
1/2 teaspoon sesame oil
2 teaspoons soy sauce
1/2 teaspoon salt and pepper, to taste

1
Heat a large skillet and 1 tablespoon of butter over medium heat. Once hot, add raw shrimp and garlic. Stir. Sprinkle shrimp with chili powder and cayenne pepper. Continue to cook, stirring occasionally, until shrimp are no longer transparent and are golden on the outside, approximately 3 minutes each side.
2
Prepare the salad bowls. Divide lettuce, avocado, cucumber, carrots and edamame between your bowls (2 bowls for very large salads, or 4 bowls for lighter salads). Top with fresh cilantro and peanuts and last, the prepared shrimp.
3
Prepare the salad dressing- Place all of the salad dressing ingredients in the bowl of a food processor or high powered blender and process until smooth and creamy. Taste and add any additions you feel necessary (lime juice, agave, salt).
4
Pour the miso dressing over the salad, toss and serve immediately.

660

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 1 tablespoon butter, 1 lb raw shrimp, tails removed, 5 garlic cloves, minced, 1/2 teaspoon chili powder, and more.

Yes, Shrimp And Avacado Salad With Miso Dressing 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!

Shrimp And Avacado Salad With Miso Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions