Creamy Japanese Shrimp Salad
A delightful salad combining tender shrimp, crisp vegetables, and a rich, creamy dressing with Asian flavors, perfect for lunch or a light dinner.
Ingredients
For the Base
- 1.5 lb shrimp (cooked, peeled, deveined, and cut into 1/2-inch pieces) Use fresh shrimp for best flavor.
- 3 hearts romaine (chopped into 1-inch ribbons)
- 2 avocados (diced) Consider using mango for a sweeter twist.
- 2 cucumbers (peeled and diced into 1/2-inch cubes) Ensure well-drained.
- 1/3 cup scallions (sliced)
- 2 tsp toasted sesame seeds For garnish.
For the Sauce
- 1/3 cup mayonnaise Can substitute Greek yogurt for a lighter option.
- 3.5 tbsp tamari Ensure gluten-free if needed.
- 3 tbsp rice vinegar Adjust thickness by adding more if needed.
- 2.5 tbsp sesame oil
- 1.5 tbsp canola oil
- 1 tsp fresh grated ginger
- 1/2 tsp sugar
- 1 tbsp sriracha (optional) Adjust spice level to preference.
To Serve
- 4 lime wedges For serving.
- 1 sheet nori (shredded, optional)
- 1 tsp furikake For garnish.
Instructions
Preparation
- In a medium bowl, combine mayonnaise, tamari, rice vinegar, sesame oil, canola oil, grated ginger, sugar, and sriracha (if using). Mix well until smooth and creamy.
Combine the Ingredients
- In a large bowl, add the cooked shrimp, chopped romaine, diced avocados, diced cucumbers, and scallions. Pour the prepared sauce over the top.
Toss Gently
- Using a spatula, gently toss all the ingredients until coated with the sauce. Be careful to avoid mashing the avocados.
Serve Immediately
- Distribute the salad onto plates and sprinkle with toasted sesame seeds, furikake, and nori, if using. Serve with lime wedges on the side for squeezing over the salad.
Notes
This salad can be prepped a few hours in advance but is best served fresh. Store leftovers in an airtight container in the fridge for up to 2 days.