How do I make the homemade wonton strips?

Just cut fresh wonton wrappers into lil' strips and fry them in a little bit of oil over low heat; drain on paper towels and sprinkle with salt.

Can I use a different variety of miso paste here?

Yellow or red miso would each lend a bit of a different flavor compared to white miso and we'd really recommend white miso here.

I can't find white miso. Any dressing substitutes?

Sure! Our u003ca href=u0022https://pinchofyum.com/chopped-thai-chicken-saladu0022u003epeanut-soy dressingu003c/au003e or our u003ca href=u0022https://pinchofyum.com/cashew-crunch-salad-with-sesame-dressingu0022u003ecreamy-sweet-sesame dressingu003c/au003e would be good subs here.

Shrimp and Avocado Salad with Miso Dressing Recipe

Description

This Shrimp and Avocado Salad is topped with spicy shrimp, crisp cucumbers, spinach, creamy avocado, and a generous drizzle of miso dressing. The happiest green salad ever!

Ingredients

Units Scale

For the Salad

1 clove minced garlic
1/2 pound raw shrimp, tails removed
1/2 tablespoon butter
1/2 teaspoon chili powder
1/4 teaspoon cayenne
1 1/2 cups sliced avocados (2 small)
1 cucumber, diced
4 cups spinach or baby kale, chopped
2 tablespoons fresh chopped cilantro for topping
1/4 cup peanuts for topping

Fried Wonton Strips (optional, but not really)

1 package wonton wrappers
1 cup canola oil

For the Dressing

one 1-inch piece of fresh peeled ginger
3 tablespoons oil
3 tablespoons lime juice (more to taste)
2 tablespoons agave nectar
1 1/2 tablespoons white miso (it’s a paste – you can buy it at many grocery stores these days)
1/2 clove garlic, minced
1/4 teaspoon salt

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Instructions

Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Sauté for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
Make the homemade wonton strips by cutting fresh wonton wrappers into lil’ strips and fry them in about 1 cup canola oil over low heat; drain on paper towels and sprinkle with salt.
Arrange all the salad veg in a bowl with the shrimp.
Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.

Equipment

The equipment section may contain affiliate links to products we know and love.

Notes

Use more shrimp to make it, well, more shrimpy! Also – if you have fresh crab, heap that on there too!

Prep Time: 15 mins
Cook Time: 15 mins
Category: Lunch
Method: Sauté
Cuisine: American

Keywords: shrimp and avocado salad, miso dressing, shrimp salad