Shrimp Salad With Miso Dressing

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Photo by Sang An
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 238 calories
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 172 mg
    • Sodium 798 mg
    • Protein 25 g
    • Carbohydrate 13 g
    • Sugar 6 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 89 mg

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper and cook, tossing occasionally, until opaque throughout, 4 to 6 minutes.

Meanwhile, whisk together the miso, vinegar, the remaining tablespoon of oil, and 3 tablespoons water in a small bowl.

Toss the greens, snow peas, radishes, carrots, and scallions in a large bowl. Top with the shrimp and drizzle with the dressing.

Ingredients

  1. Check 2 tablespoons canola oil
  2. Check 1 pound peeled and deveined large shrimp (raw)
  3. Check kosher salt and black pepper
  4. Check 3 tablespoons white miso
  5. Check 1 tablespoon rice vinegar
  6. Check 5 ounces mixed greens (about 6 cups)
  7. Check 1 cup snow peas, trimmed and cut into matchsticks
  8. Check 4 radishes, cut into matchsticks
  9. Check 2 carrots, cut into matchsticks
  10. Check 4 scallions, thinly sliced

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper and cook, tossing occasionally, until opaque throughout, 4 to 6 minutes.
  2. Meanwhile, whisk together the miso, vinegar, the remaining tablespoon of oil, and 3 tablespoons water in a small bowl.
  3. Toss the greens, snow peas, radishes, carrots, and scallions in a large bowl. Top with the shrimp and drizzle with the dressing.