Spicy Seared Shrimp Salad with Miso Lime Dressing
For extra heft, you can also add a cooked grain like quinoa or rice to this salad. In this case, I recommend doubling the dressing recipe. The seared shrimp are so simple yet so flavorful, you might find yourself making this part of the recipe for speedy dinners and crowd-pleasing hors d'oeuvres. It will also compliment south-of-the-border recipes quite well.



    For the salad

    • 1 pound raw shrimp, peel, deveined, and tails removed* (last time I bought jumbo shrimp and got 14 in one pound; use more of a smaller size shrimp as preferred)
    • 2 teaspoons olive or avocado oil
    • 1 clove garlic, minced
    • 1/2 teaspoon chili powder
    • 1/8 teaspoon cayenne pepper
    • 1 12-ounce bag broccoli slaw (may substitute 4 cups chopped spinach or baby kale)
    • 1 small red bell pepper (or color of choice), seeded and sliced or chopped
    • 1 avocado, diced
    • Optional add-ins: 4-5 sliced radishes, 1-2 stalks chopped celery
    • Garnishes: 1/4 cup chopped cilantro and 1/3 cup chopped salted peanuts (more or less to taste; may use unsalted peanuts or sunflower seeds)

    For the dressing

    • 2 tablespoons white miso (see notes**)
    • 2 tablespoons honey
    • 2 tablespoons olive or avocado oil
    • 3 tablespoons freshly squeezed lime juice
    • 1 teaspoon minced ginger


    1. Mix the dressing: Add the miso to a jar or small bowl and mix in the honey. Add the remaining ingredients and shake or stir well, making sure the miso is fully incorporated. (For a lighter, slightly sweeter-tasting vinaigrette, I have made this dressing with 1 1/2 tablespoons of miso. I love the flavor of this version, too, but find the higher amount of miso shines through a little more in the completed salad. Feel free to try both ways.) The dressing may be made in advance and refrigerated until ready to use. It will keep for a week or so in the fridge.
    2. Heat the oil in a medium-size skillet over medium high heat. Add the garlic and sprinkle the chili powder and cayenne directly into the oil. Sauté for 30 seconds or until fragrant, and then add the shrimp. Sauté the shrimp on each side until they are pink, lightly seared and golden, and no longer translucent in the middle. This will only take a few minutes, and precise time will depend on the size of the shrimp. Take care to not overcook as this will cause the shrimp to be tough. It’s okay to cut one open and peek inside to check for doneness.
    3. Place the broccoli slaw or greens in a large bowl; add the vegetables, drizzle with the dressing, and toss well. You may mix in the shrimp or top individually plated portions with the shrimp.
    4. Top with fresh cilantro and crunchy peanuts. Sprinkle with salt and pepper, to taste, and enjoy!


    • *Butterflying the shrimp is an easy, pretty option that will also allow shrimp–especially larger shrimp–to cook more quickly and evenly. If you wish to butterfly the shrimp, simply place the tip of a sharp knife near the head of the shrimp, and then cut along the back all the way to the tail without cutting all the way through the shrimp. Cut just deep enough so that the body divides into two connected halves–sort of like a butterfly.
    • **Popular in Japanese cooking, miso is a paste made from fermented soybeans and sometimes barley or rice. Check the label to verify that you have a gluten-free option, if needed. Widely available in the refrigerated section of most large grocery stores, white miso is the most mild tasting option. Miso is prized for its high level of nutrients and its impressive disease-fighting properties. It is also rich in probiotics and can add complexity and “umami” to a variety of recipes.

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