Japanese-Style Shrimp Salad
August 3, 2025
I felt like making a light and refreshing salad for dinner. Get ready for a delicious, lightning-fast dinner salad that's packed with flavor! This recipe combines crunchy romaine and cucumbers with juicy shrimp and a creamy, irresistible soy-mayo dressing. In just 15 minutes, you'll have a meal that feels anything but quick. In fact, you might find yourself reaching for that amazing dressing as a go-to dip for everything from veggies to grilled fish!
- Prep: 15 mins
- Yields: 4 Servings
Ingredients
3 tablespoons tamari or soy sauce
3 tablespoons unseasoned rice vinegar
2 tablespoons toasted sesame oil
½ teaspoon finely chopped fresh ginger (from a 1-in. piece)
1½ pounds peeled, deveined, and cooked large shrimp
3 romaine lettuce hearts, chopped
2 Persian cucumbers, thinly sliced
¼ cup scallions, thinly sliced
White and/or black sesame seeds, for serving
Directions
1Stir mayonnaise, tamari, vinegar, oils, ginger, and sugar in a large bowl. Add shrimp and lettuce; toss to coat.
2Top with avocados, cucumbers, and scallions. Sprinkle with sesame seeds. Drizzle with sriracha, if using. Serve with lime wedges.
To Roast the Shrimp
1Preheat the oven to 400° F. Place Place the shrimp on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
To Poach the Shrimp
1Fill a 3 quart saucepan ¾ full of water. Add salt. Squeeze the juice of the lemon into the pot. Bring to a rapid boil over high heat. Remove from the heat and let it stop boiling. Add the shrimp. Stir. Put the lid on the saucepan.Cover the pot. Let sit for 4-5 minutes, until shrimp are opaque and pink. Transfer to an ice bath and drain.
Recipe from Real Simple Magazine.
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