Name: Creamy Japanese Shrimp Salad with Avocado and Ginger Dressing Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 12 min
Cuisine: Japanese
Ingredients: 1/3 cup mayonnaise; 3 1/2 tbsp tamari; 3 tbsp rice vinegar; 2 1/2 tbsp sesame oil; 1 1/2 tbsp canola oil; 1 tsp fresh grated ginger; 1/2 tsp sugar; 1 tbsp sriracha (optional); 1.5 lb shrimp (cooked, peeled, deveined, and cut into 1/2-inch pieces); 3 romaine hearts (chopped into 1-inch ribbons); 2 avocados; 2 cucumbers (peeled and diced into 1/2-inch cubes); 1/3 cup scallions (thinly sliced); 2 tsp toasted sesame seeds; 4 lime wedges; 1 sheet nori, shredded (optional); 1 tsp furikake

Ingredients

For the dressing:

1/3 cup mayonnaise

3 1/2 tbsp tamari
3 tbsp rice vinegar

2 1/2 tbsp sesame oil
1 1/2 tbsp canola oil

1 tsp fresh grated ginger
1/2 tsp sugar
1 tbsp sriracha (optional)

For the salad:

1.5 lb shrimp (cooked, peeled, deveined, and cut into 1/2-inch pieces)
3 romaine hearts (chopped into 1-inch ribbons)

2 avocados
2 cucumbers (peeled and diced into 1/2-inch cubes)
1/3 cup scallions (sliced into thin rings)

2 tsp toasted sesame seeds
4 lime wedges
1 sheet nori, shredded (optional)

1 tsp furikake

Instructions

Step 1: In a small bowl, whisk together the mayonnaise, tamari, rice vinegar, sesame oil, canola oil, fresh grated ginger, and sugar until well combined and emulsified. Taste and adjust seasoning; stir in sriracha if you want extra heat. Set the dressing aside at room temperature to let the flavors meld.

Step 2: While the dressing rests, chop the romaine hearts into 1-inch ribbons and place them in a large serving bowl. Peel and dice the cucumbers into 1/2-inch cubes, slice the scallions into thin rings, and set aside.

Step 3: Halve the avocados, remove the pits, scoop out the flesh, and slice or cube it just before serving to prevent browning. Prepare the cooked shrimp by cutting into 1/2-inch pieces.

Step 4: Add the shrimp and diced cucumbers to the romaine in the large bowl. Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.

Step 5: Transfer the dressed salad to a serving platter or individual plates. Arrange the sliced avocado and scallions on top. Sprinkle with toasted sesame seeds, furikake, and shredded nori if using. Serve immediately with lime wedges on the side to squeeze over the salad for added brightness.

Tips & Variations

Make the dressing up to three days ahead and refrigerate; the flavors deepen over time.

Slice avocado right before serving to keep it fresh and green.

Store romaine, shrimp, and cucumbers separately in airtight containers until ready to serve to maintain crispness.

Omit furikake if you can’t find it, or substitute with toasted sesame seeds and a pinch of seaweed flakes.

For a spicier kick, increase the sriracha or add a dash of chili flakes to the dressing.

FAQs

What is furikake?

Furikake is a Japanese seasoning blend that usually includes toasted sesame seeds, dried seaweed (nori), salt, and sometimes dried fish flakes or other ingredients. It adds a flavorful crunch and umami boost to dishes like this salad.

How do I cook shrimp perfectly for this salad?

Bring a pot of salted water to a rolling boil, then drop in the shrimp. Cook them for 2-3 minutes until they turn pink and form a loose “C” shape. Immediately drain and transfer to ice water to stop cooking and keep them tender. Peel, devein, and chop into 1/2-inch pieces before using.