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Home » Salads » Shrimp Avocado Salad with Miso Dressing

Shrimp Avocado Salad with Miso Dressing

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
June 27, 2022
4.88 from 32 votes


Last Updated June 27, 2022 | 9 Comments

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3.3K shares
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This incredible Shrimp Avocado Salad is made with juicy shrimp, avocado, sliced cucumber, and fresh greens all tossed in the most delicious homemade creamy miso dressing. Low-carb, so easy to make, and ready in 30 minutes or less.

bowl filled with cooked shrimp, lettuce, cubed avocado, edamame, and miso salad dressing

This shrimp avocado salad is by far the best salad you will ever make. Drizzled with the most incredible homemade miso dressing, every bite of this life-changing salad will fill your mouth with irresistible salty, creamy, umami flavors.

You’ll love it. I’m convinced.

Anyway, first we have shrimp. This salad is filled with lots of fat, and fresh, yummy shrimp. High in protein, and low in fat, shrimp is one of my very favorite protein sources and this salad wouldn’t be the same without them. Next, we have avocado. Creamy, buttery, delicious avocado. I highly recommend at least half an avocado per salad. Of course, more avocado is always welcome. BUT, being that this is a shrimp and avocado salad, I don’t recommend skipping it. Then there are the veggies. I recommend adding all the veggies that you’d like, but definitely stick some crunchy ones in there like lettuce (arugula is my favorite), cucumber, and carrots.

The real magic in this shrimp avocado salad, though? the creamy miso dressing.

Prepared shrimp and avocado salad with Miso dressing

Creamy Miso Dressing Ingredients

  • White Miso Paste
  • Fresh ginger
  • Fresh lime juice
  • Agave syrup or Honey
  • Garlic
  • Sesame oil
  • Soy sauce
  • Salt + Black pepper

What is Miso?

Miso is a thick, fermented paste that is achieved by treating a mixture of soybeans with koji. Koji is a mold (don’t worry, cheese is as well) cultivated from rice, barley, or soybeans. For weeks, months, or sometimes even years, the enzymes in the koji (aka mold) team up with the microorganisms in the environment to break down the soybeans into fatty acids, simple sugars, and amino acids (aka stuff we need).

In other words, miso is fermented soybeans.

What Does Miso Taste Like?

Miso is salty, complex, deeply rich, and varies greatly depending on the dish being prepared. For example, in the case of this shrimp avocado salad, the miso balances the strong flavors from the ginger and lime juice, generating a lovely, creamy, and (yes) salty, dressing.

The saltiness, however, is not the same type of salty as, say, table salt. The addition of miso simply intensifies flavors and makes them more complex.

Cooked shrimp, cubes of avocado, cucumber, shredded carrots, on top of mixed greens and drizzled with homemade miso salad dressing.

How to Make Shrimp Avocado Salad

1. Combine the creamy miso dressing: This can be made up to three days ahead of time. To make, place all of the ingredients for the dressing into the bowl of a food processor or blender. Process until smooth. Season to taste.

2. Assemble the salad bowls: I like to do this before I cook the shrimp that way the shrimp are still warm when I serve the salads. Simply divide the lettuce, avocado, cucumber, carrots, and edamame between the desired number of salad bowls. If desired, sprinkle with chopped cilantro or crushed peanuts.

3. Cook the shrimp: Your shrimp should be thawed before cooking. Cook the shrimp in a single layer with the garlic in butter until fully cooked, approximately 2-3 minutes per side.

4. Combine: Divide the cooked shrimp among the salad bowls and drizzle with the prepared miso dressing.

Cooked shrimp, cubes of avocado, cucumber, shredded carrots, on top of mixed greens and drizzled with homemade miso salad dressing.

Frequently Asked Questions

Can I use pre-cooked shrimp? Yes. However, for the best flavor, I recommend cooking your own. The texture and flavor can’t be compared. To save time, purchase pre-peeled and deveined shrimp from the grocery store.

Can I cook shrimp from frozen? No. Always thaw your shrimp fully before cooking. To speed up the thawing process, place the bag of frozen shrimp in a large bowl filled with warm (not hot) water. Rotate the bag periodically until thawed.

Is miso paste gluten-free? Sometimes. Always read the label to verify that it is (or is not) certified gluten-free.

Cooked shrimp, cubes of avocado, cucumber, shredded carrots, on top of mixed greens and drizzled with homemade miso salad dressing.

More Easy Shrimp Recipes,

  • Honey Garlic Shrimp
  • Shrimp Ceviche
  • Creamy Cajun Shrimp Pasta
  • 15 Minute Honey Sriracha Shrimp Recipe
  • Shrimp Étouffée Recipe
  • Creamy Parmesan Risotto Recipe with Shrimp

Have you tried making this Shrimp Avocado Salad?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Shrimp and Avocado Salad drizzled with Homemade Miso Dressing in a black salad bowl.

Shrimp Avocado Salad with Miso Dressing

4.88 from 32 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This incredible Shrimp Avocado Salad is made with juicy shrimp, avocado, sliced cucumber, and fresh greens all tossed in the most delicious homemade creamy miso dressing. Low-carb, so easy to make, and ready in 30 minutes or less.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Dinner, Main Course, Salad, Seafood
Cuisine American, Asian, Japanese
Servings 4 servings
Calories 512 kcal

Ingredients
 
 

  • 1 tablespoon butter
  • 1 pound raw shrimp - peeled and tails removed
  • 5 cloves garlic - minced
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne
  • 2 large avocados - pitted, peeled and cut into cubes
  • 1 medium cucumber - sliced
  • ½ cup shredded carrots
  • ½ cup edamame
  • 6 cup fresh arugula - or spinach, mixed greens, kale, etc.
  • fresh cilantro - for serving
  • Peanuts - for topping, optional

For the Dressing:

  • 1 1-inch piece of fresh peeled ginger
  • 3 tablespoon olive oil
  • 4 tablespoon fresh lime juice
  • 2 tablespoon agave syrup
  • 2 tablespoon white miso
  • 3 cloves garlic
  • ½ teaspoon sesame oil
  • 2 teaspoon soy sauce
  • salt + black pepper - to taste
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Instructions
 

  • Prepare the creamy miso dressing: Place all of the salad dressing ingredients in the bowl of a food processor or blender and process until smooth and creamy. Season with additional lime juice, agave syrup, salt, and black pepper, to taste.
  • Prepare the salad bowls: Divide the lettuce, avocado, cucumber, carrots, and edamame between 2-4 salad bowls (2 bowls for very large salads, or 4 bowls for smaller salads). Top each bowl with chopped cilantro and peanuts (optional). Set aside to cook the shrimp.
  • Cook the shrimp: Melt 1-2 tablespoons of butter in a large skillet over medium heat. Add the raw shrimp and garlic, mixing well to combine. Sprinkle the shrimp with chili powder and cayenne pepper, and continue to cook, stirring occasionally, until the shrimp is no longer transparent and fully cooked, approximately 2-3minutes on each side.
  • Assemble: Divide the shrimp among the salad bowls and drizzle with the prepared miso dressing.

Jessica’s Notes

  • Keep leftover miso dressing stored in an airtight container in the refrigerator for up to 4-5 days. Mix well before serving.
  • Optional salad additions: diced red onion, green onions, cherry tomatoes, fresh lemon juice

Nutritional Information

Calories: 512kcal | Carbohydrates: 29g | Protein: 31g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 293mg | Sodium: 1452mg | Potassium: 1126mg | Fiber: 10g | Sugar: 11g | Vitamin A: 7360IU | Vitamin C: 38.3mg | Calcium: 265mg | Iron: 5.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Miso Dressing, Shrimp and Avocado Salad, shrimp avocado salad, shrimp avocado salad recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

3.3K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Sue says

    August 18, 2022 at 12:02 am

    5 stars
    Thank you soo yummy 🤤

    Reply
  2. Shelley says

    February 7, 2021 at 1:11 pm

    5 stars
    Light with fantastic flavors! This salad definitely deserves a spot in our meal rotation.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      February 7, 2021 at 1:37 pm

      Thank you for the kind feedback Shelley 🙂

      Reply
  3. Ann says

    May 31, 2018 at 7:53 pm

    5 stars
    Shrimp and avocado together are heavenly! And you know, I’ve never used miso in anything, but it’s been on my list forever. Clearly it’s time to make it happen!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      May 31, 2018 at 8:12 pm

      Ahhh, Ann! How I wish I could make this salad for you! Miso is SO DELICIOUS! If you get a chance to give it a try, I would love to hear what you think 🙂

      Reply
  4. Healthy World Cuisine says

    May 31, 2018 at 5:51 pm

    5 stars
    Creamy, spicy umami flavors! This is going to be our new go to salad this summer for sure.

    Reply
  5. Monica | Nourish & Fete says

    May 31, 2018 at 3:59 pm

    5 stars
    Oooh, I’d love this for a dinner al fresco, with a nice glass of chilled, dry white, please! The flavors sound so good together!

    Reply
  6. Sara says

    May 31, 2018 at 3:22 pm

    5 stars
    What a great combination of flavors! I think this would be a great summer dinner, any night of the week!

    Reply
  7. Claudia Lamascolo says

    May 31, 2018 at 3:12 pm

    5 stars
    Wish I had seen this earlier. I have everything to make this with and tomorrow it will be on my table! love it!

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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