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Miso Shrimp Salad

Miso Shrimp Salad

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

Read the Story Behind the Recipe

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20 min
Prep Time
35 min
Total Time



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 tablespoons Land O Lakes® Butter

2 teaspoons white miso paste

8 ounces raw medium shrimp, thawed, peeled, deveined, tails removed

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 4

    Combine 2 tablespoons 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.

  5. STEP 5

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

Read the Story Behind the Recipe

Nutrition (1 serving)

470 Calories
32 Fat (g)
155 Cholesterol (mg)
1070 Sodium (mg)
28 Carbohydrates (g)
5 Dietary Fiber
17 Protein (g)
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