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Grilled miso shrimp on top of greens with cucumbers, tomatoes, edamame pods, radishes and carrots with a grey napkin and silver fork on the side and miso dressing in a clear glass in the background.

Grilled Miso Shrimp Garden Salad

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This Grilled Miso Shrimp Garden Salad is so colorful and full of flavor. You’ll love the miso dressing that goes on top!

  • Total Time: 30 mins
  • Yield: 4 1x


Units Scale

For the marinade:

  • 3 tablespoons white miso paste
  • Juice of one lemon
  • 2 tablespoons brown sugar
  • 1/2 teaspoon black pepper
  • 1 large clove garlic, minced
  • 1 teaspoon freshly grated ginger
  • 2 1/2 tablespoons canola oil

For the salad:

  • 1 pound of large shrimp, shelled and deveined, tail on
  • 10-ounce package mixed greens
  • 4 red radishes, thinly sliced
  • 2 cups shredded carrots
  • 4-ounce package alfalfa or radish sprouts
  • 3 Persian cucumbers, sliced
  • 2 large tomatoes, sliced
  • 1/2 cup shelled edamame
  • Black sesame seeds for garnish

For the miso dressing:

  • 2 tablespoons white miso paste
  • 1 1/2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 3 tablespoons rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 1 small garlic clove, pressed
  • Juice from one lime
  • 2 tablespoons canola oil
  • Pinch of cayenne pepper


Make the marinade:

  • In a small bowl, whisk together miso paste, lemon juice, sugar, pepper, garlic, ginger and canola oil. Add the shrimp and toss to coat. Marinate 5 to 10 minutes.

Grill the shrimp:

  1. Preheat a grill pan over medium-high heat. Grill the shrimp 2 to 3 minutes on each side until shrimp is slightly charred and is curled and pink. Do not overcook! Remove shrimp from pan and set aside.

Make the miso dressing:

  1. Add all ingredients into a medium mixing bowl and whisk to thoroughly combine. (Or mix in a blender until smooth and creamy.)

Assemble the salad:

  1. Layer each salad bowl with lettuce leaves or mixed greens, radishes, shredded carrots, radish sprouts, sliced cucumbers, sliced tomatoes, edamame pods, and the grilled miso shrimp.
  2. Top with the miso dressing and garnish with black sesame seeds.


  • If you don't have a grill pan handy, you can always grill the shrimp on an outside grill.
  • Get step-by-step instructions on how to make homemade miso dressing!
  • Author: Asian Caucasian
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Salad
  • Method: Grill
  • Cuisine: Japanese


  • Serving Size:
  • Calories: 538
  • Sugar: 28.3 g
  • Sodium: 422.9 mg
  • Fat: 27.2 g
  • Carbohydrates: 47.3 g
  • Protein: 31.4 g
  • Cholesterol: 182.5 mg