Spicy Shrimp Salad with Ginger Miso Dressing – Crunchy, Fresh & Flavorful

This Spicy Shrimp Salad with Ginger Miso Dressing is the perfect balance of heat, crunch, and creamy freshness.

Juicy shrimp tossed with garlic, chili, and cayenne sits on a bed of crisp greens, avocado, and cucumber—all topped with peanuts, fresh herbs, and a punchy homemade miso-lime dressing.

Add crispy wonton strips and you’ve got a restaurant-quality salad at home.

Why You’ll Love This Recipe

Quick-cooking shrimp – Ready in minutes with bold seasoning.

Creamy-spicy-savory combo – A flavor explosion in every bite.

Fresh ginger miso dressing – A tangy, umami-packed homemade drizzle.

Tons of texture – Soft avocado, crunchy peanuts, crisp cucumbers.

Customizable – Great with kale, spinach, or your favorite greens.

Better than takeout – Fresher, faster, and way more satisfying.

What You’ll Need (Ingredient Highlights)

Shrimp – Raw, peeled shrimp cook fast and soak up seasoning beautifully.

Garlic, chili powder, cayenne – Bold spices that bring the heat and aroma.

Avocado & cucumber – Creamy + refreshing combo that balances spice.

Spinach or baby kale – Nutrient-packed greens for the perfect base.

Wonton wrappers – Fried into strips for a crispy topping (optional, but worth it).

Fresh cilantro – Adds color and bright, herby notes.

Peanuts – For crunch and a nutty finish.

For the Ginger Miso Dressing:

Fresh ginger – Sharp and aromatic.

Lime juice – For zing and balance.

White miso paste – Salty, umami base (widely available in stores).

Agave nectar – Natural sweetness to mellow the spice.

Garlic, oil, and salt – Tie it all together.

Pro Tips Before You Start

Use fresh or thawed raw shrimp – They cook in minutes and taste amazing.

Don’t overcook the shrimp – They should be pink and firm, not rubbery.

Make wonton strips ahead – They stay crispy in an airtight container.

Use a blender or food processor for the dressing – Get it extra smooth.

Dress just before serving – Keeps the greens crisp and fresh.

How to Make Spicy Shrimp Salad with Ginger Miso Dressing

Step 1: Cook the Shrimp

Heat ½ tbsp butter in a skillet over medium-high heat.

Add 1 clove minced garlic and ½ lb shrimp.

Season with ½ tsp chili powder and ¼ tsp cayenne.

Saute 2–3 minutes per side until opaque and golden.

Remove from heat and set aside.

Step 2: Make Crispy Wonton Strips (Optional)

Cut wonton wrappers into thin strips.

Heat about 1 cup canola oil in a skillet over low to medium heat.

Fry strips in batches until golden brown, then transfer to paper towels and sprinkle with salt.

Step 3: Assemble the Salad

In a large bowl or serving plate, arrange 4 cups chopped spinach or baby kale, 1½ cups sliced avocado, 1 diced cucumber, and cooked shrimp.

Top with ¼ cup peanuts and 2 tbsp fresh chopped cilantro.

Add wonton strips last for crunch.

Step 4: Blend the Dressing

In a food processor or blender, combine:

1-inch piece fresh ginger (peeled)

3 tbsp oil

3 tbsp lime juice

2 tbsp agave nectar

1½ tbsp white miso paste

½ clove garlic (minced)

¼ tsp salt

Blend until smooth. Taste and adjust seasoning or lime juice if needed.

Step 5: Dress and Serve

Drizzle dressing over salad just before serving.

Alternatively, serve dressing on the side so everyone can add to taste.

Enjoy immediately!

What to Serve It With

Chilled green tea or sparkling water – Refreshing against the spice.

Steamed rice or quinoa – To make it more filling.

Grilled pineapple – A sweet, juicy contrast.

Seaweed snacks or miso soup – To lean into the Asian flavor profile.

Coconut rice – Adds richness and pairs beautifully with the heat.

Variations / Substitutions

Swap shrimp for chicken or tofu – Keep it versatile for any diet.

Use romaine or arugula – If you prefer crunchier greens.

Add shredded carrots or edamame – For more texture and color.

Swap agave for honey or maple syrup – Adjust to taste.

Use sesame oil in the dressing – Adds a rich, toasty flavor twist.

Storage & Leftovers

Store components separately – Especially dressing and wonton strips.

Refrigerate cooked shrimp – Up to 2 days in an airtight container.

Dressing keeps – 4–5 days refrigerated in a sealed jar.

Greens and toppings – Best assembled fresh.

Wonton strips – Store in a container at room temp to keep crispy.

FAQs

Can I make this ahead of time?
Yes, prepare all components in advance but assemble just before serving.

Is this salad spicy?
It has a mild to medium kick—adjust cayenne to your liking.

Do I need to use miso?
It adds deep flavor, but if unavailable, try a spoonful of tahini or soy sauce.

Can I skip the wonton strips?
Sure—but they add great texture. Try crushed tortilla chips as an easy sub.

Can I meal prep this?
Absolutely. Store shrimp, dressing, and salad base separately for grab-and-go lunches.

Is this gluten-free?
Use gluten-free miso and omit wonton strips or use GF alternatives.

What if I don’t have agave?
Honey or maple syrup work well in its place.

Final Thoughts

This Spicy Shrimp Salad with Ginger Miso Dressing is one of those dishes that tastes like it came from a trendy cafe—but it’s totally doable at home.

The combination of textures, heat, and cool freshness makes every bite exciting.

It’s fast, customizable, and downright addictive.