Miso Shrimp Salad

Miso Shrimp Salad

There is plenty of crunch in this fresh salad with an Asian twist.

20 min. prep time
2 servings
151 Rating



1/4 cup seasoned rice wine vinegar
2 tablespoons vegetable or canola oil
1 tablespoon sugar
1 tablespoon white miso paste


4 cups shredded Napa cabbage
1 cup finely chopped red cabbage
1/2 cup pre-cut matchstick carrots
1/2 cup fresh snow peas, tips and stems removed, sliced
1/4 cup chopped green onions

Wonton Chips

2 tablespoons Land O Lakes® Butter
8 wonton wrappers


2 teaspoons white miso paste
6 ounces (31 to 35 count) raw medium shrimp, thawed, peeled, deveined, tails removed


Combine all dressing ingredients with whisk in bowl; mix well. Set aside.

Place all salad ingredients into another bowl; toss. Set aside.

Melt 1 tablespoon butter in 10-inch skillet over medium-low heat until sizzling. Add 4 wonton wrappers; cook, turning once, 4-6 minutes or until golden brown on both sides. Wipe out skillet with paper towel; repeat with 1 tablespoon butter and remaining wontons. Wipe out skillet.

Combine 1 tablespoon butter and miso paste in same skillet; cook over medium-low heat until butter is melted. (Mixture may look lumpy.) Add shrimp; cook, stirring occasionally, 4-6 minutes or until shrimp turn pink. Remove from heat.

Crumble wonton chips into salad bowl. Add desired amount of dressing; stir to coat. Top salad with shrimp. Serve immediately.

Nutrition Facts (1 serving)

Calories: 470

Fat: 32g

Cholesterol: 155mg

Sodium: 1070mg

Carbohydrates: 28g

Dietary Fiber: 5g

Protein: 17g

Recipe #16133©2014Land O'Lakes, Inc.

Recipe Comments & Reviews

The recipe was easy, and delicious. Refreshing and definitely a date night meal or one for guests.

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