Miso-Glazed Shrimp Salad with Sesame Dressing

This Miso Shrimp Salad combines savory-sweet miso sesame shrimp with a crisp edamame and cabbage slaw for an easy, protein-packed, high-fiber dinner. The shrimp can be cooked on an outdoor grill, in a grill pan, or in a skillet on the stove, making this a versatile weeknight meal.

Miso Shrimp with Edamame Cabbage Salad

I wasn’t sure if my family would try this combination, but the dish was a big hit—especially with the kids. The shrimp are coated in a miso-sesame marinade that balances umami and sweetness, while the cabbage-based slaw adds color, crunch, and fiber. It’s a quick dinner: most prep can be done ahead, and the shrimp cook in only a few minutes.

How to Make Miso Shrimp Salad

This recipe moves quickly because part of the dressing becomes the miso marinade and because shrimp cook fast. The method is straightforward: make the dressing, marinate the shrimp briefly, toss the slaw with dressing, and grill the shrimp until just cooked through.

1. Make the sesame-ginger dressing: Whisk rice vinegar, soy sauce (or tamari), sesame oil, lime juice, grated ginger, minced garlic, honey (or maple syrup), and Dijon mustard until smooth.
2. Prepare the miso marinade: Reserve 1/4 cup of the dressing and whisk or blend it with white miso paste until fully combined. This concentrated mixture becomes the shrimp marinade.
3. Marinate the shrimp: Toss shrimp with the miso marinade and let sit at least 10 minutes while you prep the salad.
4. Assemble the slaw: In a large bowl, combine shredded cabbage, shredded carrots, thawed edamame, sliced red pepper, half the scallions, and chopped cilantro. Toss with the remaining dressing until evenly coated.
5. Cook the shrimp: Preheat a grill, grill pan, or skillet to medium. Grill shrimp about 2–3 minutes per side (smaller shrimp will cook faster) until opaque, pink, and just curled into a “C” shape. Sprinkle with sesame seeds.
6. Finish and serve: Divide the dressed slaw among plates or shallow bowls, top with grilled shrimp, the remaining scallions, and roasted sliced almonds. Serve immediately.

Variations

• Sweetener: Substitute maple syrup for honey for a vegan or different-flavor option.
• Miso: If miso isn’t available, skip it; the dressing alone still provides excellent flavor.
• Shrimp size: Use smaller shrimp if needed—just reduce the cook time and watch closely.
• Protein swaps: Replace shrimp with bite-sized chicken or salmon pieces; marinate chicken up to 5 hours for deeper flavor.
• Shortcuts: Use a bagged coleslaw mix instead of shredding cabbage and carrots to save time.
• Veggie swaps: Add cucumber or avocado in place of one vegetable for a different texture.
• Herb options: Omit cilantro if you don’t like it, or swap for fresh parsley or basil.
• Nuts: Use cashews or peanuts for topping, or skip nuts entirely for a nut-free version—crispy wonton strips also make a crunchy substitute.

Storage and Meal Prep Tips

Most components can be prepared ahead for easy assembly later. Wash and shred the vegetables, make the dressing, and mix the miso marinade in advance. Keep crunchy toppings separate until just before serving so they stay crisp.

• Make-ahead: Store dressed slaw and cooked shrimp in separate airtight containers for best texture. Add almonds just before eating.
• Prevent sogginess: Cabbage holds up well in dressing, but if you’re prepping for several days, keep the dressing separate and toss just before serving.
• Storage: Refrigerate leftovers up to 3 days; reheat shrimp briefly or serve cold over the slaw.

More Salad Ideas

If you enjoy protein-forward salads, try other combinations such as Thai-marinated steak salad, Asian chicken salad with chili crisp dressing, tuna poke salad, Thai-inspired chicken salad, or grilled chicken with cilantro-lime dressing. These salads follow the same idea: a bold dressing, a hearty protein, and fresh, crunchy vegetables.