Ingredients
2 tbsp. white or yellow miso
1 tbsp. freshly grated ginger
2 tbsp. honey
2 tbsp. lime juice
1 tbsp. extra-virgin olive oil
1 tsp. toasted sesame oil
1 lb. medium shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1/2 medium head napa cabbage, thinly sliced
1 large or 2 small ripe mangos, chopped
2 small cucumbers (such as Persian cucumbers), chopped
1 ripe avocado, cubed
Roughly chopped toasted salted peanuts, for garnish
Fresh basil or cilantro leaves, for garnish
Preparation
Step 1Whisk to combine all dressing ingredients in a medium bowl.Step 2Season shrimp all over with salt and pepper. In a large skillet, heat oil over medium heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Transfer to a plate to cool.Step 3Combine cabbage, mango, cucumbers, and avocado in a large bowl. Add dressing and toss gently to coat and mix the ingredients.Step 4Serve salad topped with shrimp, chopped peanuts, and herbs.
Like most salads, this one is ripe for improvisation. Raw, thinly sliced napa cabbage is exceptionally crunchy and sweet, but sliced romaine is a perfectly good replacement. (If you want to add in some additional crunch, go with thinly sliced endive.) Chopped toasted peanuts are a crucial final addition, but can be replaced with toasted sunflower or sesame seeds for a similar effect. And though it wouldn’t be a shrimp salad without shrimp, grilled chicken, baked tofu, pan-fried salmon, or any of your favorite salad-toppers would certainly do the trick in shrimp’s place. If you do stick with shrimp, check out Monterey Bay Aquarium’s Seafood Watch List to find out which varieties are most responsibly sourced. Made this? Let us know how it went in the comment section below!
