Miso-Glazed Shrimp & Edamame Salad with Sesame Vinaigrette
A vibrant Japanese-inspired salad featuring sweet miso-glazed shrimp and fresh edamame, tossed in a fragrant sesame-ginger dressing that captures true umami essence. This japanese-inspired salads ready in about 30 minutes pairs (16 large) peeled and deveined shrimp, white miso paste, rice vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz (16 large) peeled and deveined shrimp
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 cup (shelled, cooked) edamame
- 4 oz (baby spinach and arugula) mixed greens
- 1 medium (julienned) carrot
- 1/2 (thinly sliced) red bell pepper
- 1 tbsp (toasted) sesame seeds
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp (minced) fresh ginger
Instructions
- Step 1: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tsp toasted sesame oil in a bowl until smooth. Add shrimp and toss to coat evenly, then marinate for 10 minutes at room temperature.
- Step 2: Heat a nonstick skillet over medium-high heat and cook marinated shrimp for 2-3 minutes per side until opaque and slightly golden; transfer to a plate and keep warm.
- Step 3: In a small bowl, whisk 1 tbsp rice vinegar, 1 tsp soy sauce, and 1 tsp minced fresh ginger to make the vinaigrette. Toss 4 oz mixed greens, 1 cup edamame, 1 medium julienned carrot, and 1/2 thinly sliced red bell pepper with the vinaigrette until evenly coated.
- Step 4: Divide salad onto plates, top with cooked shrimp, and sprinkle with 1 tbsp toasted sesame seeds just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Shrimp & Edamame Salad with Sesame Vinaigrette take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Shrimp & Edamame Salad with Sesame Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Shrimp & Edamame Salad with Sesame Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Shrimp & Edamame Salad with Sesame Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Miso-Glazed Shrimp & Edamame Salad with Sesame Vinaigrette?
Japanese salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
