Hey there! This spicy shrimp avocado salad with miso dressing is about to be your new favorite. The shrimp? Juicy and spicy. The avocado? Creamy and rich. And that miso dressing? Tangy, slightly sweet, and packed with umami.
It’s a quick, no-fuss meal that’s perfect for lunch, dinner, or a side dish. You only need a few fresh ingredients, and I’ll walk you through how to make it step by step.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Mixing bowls
- Whisk
- Measuring spoons and cups
- Cutting board
- Knife
- Skillet or grill pan
- Tongs
- Salad serving bowl
Important Info
- Servings: 2 large salads or 4 side servings
- Estimated Cost to make this recipe: Around $12
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 15 minutes
- Calories per serving: About 350
- Cook method: Stovetop or Grilling
- Season: Best for Spring and Summer
- Courses: Salad, Lunch, Side Dish
- Cuisine: Fusion (Japanese-inspired)
- Diets: GlutenFreeDiet, LowCalorieDiet, DairyFreeDiet
How to Make Spicy Shrimp Avocado Salad Miso Dressing
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the shrimp:
- ½ lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ¼ tsp salt
For the salad:
- 1 large avocado, diced
- 2 cups mixed greens (lettuce, arugula, or spinach)
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ½ cucumber, sliced
- 1 tbsp sesame seeds
For the miso dressing:
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey (or maple syrup for vegan)
- 1 tsp sesame oil
- 2 tbsp water (to thin if needed)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Shrimp | Grilled chicken or tofu |
| White miso paste | Yellow miso or tahini |
| Rice vinegar | Apple cider vinegar |
| Soy sauce | Coconut aminos |
| Honey | Agave syrup |
| Mixed greens | Romaine, kale, or cabbage |
Instructions
- Marinate the shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, cayenne, garlic powder, and salt. Let it sit while you prepare the salad.
- Make the miso dressing: Whisk together the miso paste, rice vinegar, soy sauce, honey, sesame oil, and water in a bowl until smooth. Set aside.
- Cook the shrimp: Heat a skillet over medium-high heat. Cook the shrimp for 2 minutes on each side or until pink and slightly crispy. Remove from heat.
- Prepare the salad: In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and diced avocado.
- Assemble everything: Place the cooked shrimp on top of the salad. Drizzle with miso dressing and sprinkle with sesame seeds.
- Serve immediately: Toss gently and enjoy fresh.
Helpful Tips
- Use fresh shrimp for the best flavor. If using frozen shrimp, thaw completely before cooking.
- Don’t overcook the shrimp. It should be tender, not rubbery.
- If the miso dressing is too thick, add more water, a teaspoon at a time, until it reaches your desired consistency.
- For extra crunch, add toasted almonds or crushed peanuts.
- Want more heat? Add a drizzle of sriracha or a pinch of red pepper flakes.
What to Serve with Spicy Shrimp Avocado Salad
This salad pairs well with:
- Steamed jasmine rice – if you want to make it a full meal.
- Crusty bread – perfect for soaking up the extra dressing.
- Miso soup – for a cozy Japanese-inspired meal.
- Grilled vegetables – like zucchini or bell peppers.
How Do You Serve the Recipe?
Use a wide salad bowl to mix everything easily. If you want a restaurant-style presentation, serve it on a chilled plate with extra sesame seeds on top.
Where Do You Serve This Recipe the Most?
This salad is perfect for:
- Summer picnics – fresh, light, and easy to pack.
- Meal prep lunches – just keep the dressing separate until you’re ready to eat.
- Dinner parties – a fancy but effortless side dish.
- Weeknight dinners – ready in 15 minutes with no hassle.
Storage
Short-Term Storage (Room Temperature)
- This salad is best eaten fresh. If needed, keep it at room temperature for up to 1 hour before serving.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 24 hours.
- Keep the dressing in a separate container so the salad doesn’t get soggy.
Freezing
- This salad is not freezer-friendly because the avocado will turn mushy, and the greens will wilt.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but keep the shrimp and dressing separate until you’re ready to eat. Mix everything just before serving for the best taste and texture.
What kind of shrimp should I use?
Use large or jumbo shrimp for the best bite. Fresh is ideal, but frozen shrimp works too. Just make sure to thaw it first.
Is this recipe spicy?
It has a mild kick from the cayenne pepper. If you don’t like spice, reduce the amount or leave it out. If you want more heat, add extra cayenne or a drizzle of sriracha.
Can I use another protein?
Yes! This salad works great with grilled chicken, tofu, or even salmon. Just season and cook them the same way as the shrimp.
How can I make this salad more filling?
Add quinoa, brown rice, or cooked soba noodles to make it a heartier meal.