Miso Crunch Shrimp Salad with Crispy Rice
Miso Crunch Shrimp Salad with Crispy Rice
Ingredients
For the Dressing
- 1/3 cup avocado oil
- 4 limes, juiced
- 1/4 cup white miso
- 3 tablespoons maple syrup
- 1 tablespoon ginger paste, (or 1 teaspoon ground ginger)
- 3 cloves garlic
- 1/2 teaspoon kosher salt
For the Salad
- 1 pound shrimp, peeled, deveined, raw, cut into small pieces
- 1 lime, juiced
- 4 cups Tuscan kale, finely chopped
- 4 cups green cabbage, finely shredded
- 1 cup shelled edamame
- 1/2 cup green onion, sliced
- 1/3 cup cilantro, chopped
- 2 tablespoons toasted sesame seeds
- as needed oil spray, for non-stick skillet
For the Crispy Rice
- 1 1/2 cups cooked rice, cooled
- 1 tablespoon avocado oil
- 1 tablespoon low sodium soy sauce
Instructions
- 1
Preheat your oven to 400°F. Add the 1 1/2 cups of cooked and cooled rice to a baking sheet. Toss the rice with 1 tablespoon of avocado oil and 1 tablespoon of low sodium soy sauce until evenly coated.
⏱️ 5 min•🌡️ 400
- 2
Bake the rice for 20-22 minutes, tossing halfway through to ensure even crisping. Keep a close eye on it to prevent burning. Once golden and crispy, remove from the oven and set aside to cool.
⏱️ 22 min•🌡️ 400
- 3
While the rice is baking, prepare the dressing. Add all dressing ingredients (1/3 cup avocado oil, juice from 4 limes, 1/4 cup white miso, 3 tablespoons maple syrup, 1 tablespoon ginger paste, 3 cloves garlic, and 1/2 teaspoon kosher salt) to a small blender.
⏱️ 5 min
- 4
Blend the dressing until the mixture is completely smooth and emulsified. Taste and adjust seasonings as needed to your preference.
⏱️ 2 min
- 5
Spray a non-stick skillet with your oil spray of choice and place it over medium heat. Once the pan is hot, add the 1 pound of cut shrimp.
⏱️ 1 min
- 6
Squeeze the juice from 1 lime over the shrimp. Toss the shrimp frequently until it is cooked through and turns pink, which should take approximately 4 minutes. Remove from heat and set aside.
⏱️ 4 min
- 7
In a large bowl, combine the 4 cups of finely chopped Tuscan kale, 4 cups of finely shredded green cabbage, 1/2 cup of sliced green onion, 1 cup of shelled edamame, 1/3 cup of chopped cilantro, 2 tablespoons of toasted sesame seeds, and the prepared crispy rice.
⏱️ 5 min
- 8
Add the cooked shrimp to the large bowl with the salad ingredients. Pour the prepared dressing over the entire salad.
⏱️ 1 min
- 9
Toss thoroughly to ensure all ingredients are well coated with the dressing. Serve immediately and enjoy your Miso Crunch Shrimp Salad with Crispy Rice!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Crunch Shrimp Salad with Crispy Rice
For the Dressing
- 1/3 cup avocado oil
- 4 limes, juiced
- 1/4 cup white miso
- 3 tablespoons maple syrup
- 1 tablespoon ginger paste, (or 1 teaspoon ground ginger)
- 3 cloves garlic
- 1/2 teaspoon kosher salt
For the Salad
- 1 pound shrimp, peeled, deveined, raw, cut into small pieces
- 1 lime, juiced
- 4 cups Tuscan kale, finely chopped
- 4 cups green cabbage, finely shredded
- 1 cup shelled edamame
- 1/2 cup green onion, sliced
- 1/3 cup cilantro, chopped
- 2 tablespoons toasted sesame seeds
- as needed oil spray, for non-stick skillet
For the Crispy Rice
- 1 1/2 cups cooked rice, cooled
- 1 tablespoon avocado oil
- 1 tablespoon low sodium soy sauce
Instructions
- 1
Preheat your oven to 400°F. Add the 1 1/2 cups of cooked and cooled rice to a baking sheet. Toss the rice with 1 tablespoon of avocado oil and 1 tablespoon of low sodium soy sauce until evenly coated.
⏱️ 5 min•🌡️ 400 - 2
Bake the rice for 20-22 minutes, tossing halfway through to ensure even crisping. Keep a close eye on it to prevent burning. Once golden and crispy, remove from the oven and set aside to cool.
⏱️ 22 min•🌡️ 400 - 3
While the rice is baking, prepare the dressing. Add all dressing ingredients (1/3 cup avocado oil, juice from 4 limes, 1/4 cup white miso, 3 tablespoons maple syrup, 1 tablespoon ginger paste, 3 cloves garlic, and 1/2 teaspoon kosher salt) to a small blender.
⏱️ 5 min - 4
Blend the dressing until the mixture is completely smooth and emulsified. Taste and adjust seasonings as needed to your preference.
⏱️ 2 min - 5
Spray a non-stick skillet with your oil spray of choice and place it over medium heat. Once the pan is hot, add the 1 pound of cut shrimp.
⏱️ 1 min - 6
Squeeze the juice from 1 lime over the shrimp. Toss the shrimp frequently until it is cooked through and turns pink, which should take approximately 4 minutes. Remove from heat and set aside.
⏱️ 4 min - 7
In a large bowl, combine the 4 cups of finely chopped Tuscan kale, 4 cups of finely shredded green cabbage, 1/2 cup of sliced green onion, 1 cup of shelled edamame, 1/3 cup of chopped cilantro, 2 tablespoons of toasted sesame seeds, and the prepared crispy rice.
⏱️ 5 min - 8
Add the cooked shrimp to the large bowl with the salad ingredients. Pour the prepared dressing over the entire salad.
⏱️ 1 min - 9
Toss thoroughly to ensure all ingredients are well coated with the dressing. Serve immediately and enjoy your Miso Crunch Shrimp Salad with Crispy Rice!
⏱️ 2 min