Description
This Japanese Shrimp Salad combines tender shrimp, creamy avocado, crunchy cucumbers, and crisp romaine, all tossed in a luscious gingery dressing reminiscent of authentic Japanese flavors. Enhanced with toasted sesame seeds, furikake seasoning, and a fresh squeeze of lime, this vibrant salad delivers restaurant-quality taste in just about 15 minutes.
Ingredients
Scale
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 (thinly sliced)
- 2 tsp toasted sesame seeds
- 4 lime wedges
- 1 sheet nori, shredded (optional)
- 1 tsp furikake
Instructions
- Whisk the Dressing: In a small bowl, combine the mayonnaise, tamari, rice vinegar, sesame oil, canola oil, fresh grated ginger, and sugar. Whisk vigorously until the dressing is well emulsified and smooth. Taste and adjust seasoning if desired, adding sriracha for heat. Set aside at room temperature to allow flavors to meld.
- Prepare the Produce: 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 and slice the scallions thinly. Halve the avocados, remove the pits, scoop out the flesh, and slice or cube into bite-sized pieces, preparing these last to avoid browning. Have the cooked shrimp chopped into 1/2-inch pieces ready to add.
- Toss Salad with Dressing: Add the chopped shrimp and diced cucumbers to the romaine in the bowl. Pour the prepared dressing over the salad ingredients and toss gently but thoroughly to ensure all components are evenly coated. The dressing helps maintain the crispness of the lettuce while bringing all flavors together.
- Garnish and Serve: Transfer the dressed salad to a serving platter or individual plates. Arrange avocado slices and scallions on top for visual appeal. Sprinkle toasted sesame seeds, furikake, and shredded nori (if using) evenly over the salad. Serve immediately with lime wedges on the side to squeeze over each portion for a bright finishing touch.
- How to Cook Shrimp for Salad: Bring a pot of water to a rolling boil and salt generously to mimic seawater. Add shrimp and cook for 2-3 minutes until pink and curled into a loose C shape; avoid overcooking to keep shrimp tender. Drain and immediately shock in ice water to stop cooking. Peel, devein, and cut into 1/2-inch pieces before adding to the salad.
Notes
- Make the dressing up to 3 days ahead; flavors improve with time when refrigerated.
- Slice avocados just before serving to prevent browning and mushiness.
- Store salad components—romaine, shrimp, cucumbers—separately in airtight containers until ready to toss.
- Once dressed, consume the salad within one hour as lettuce wilts quickly.
- Undressed ingredients keep well in the refrigerator for up to 2 days, with shrimp storing best separately from cucumbers.
- Use furikake as a crunchy finishing touch; add just before serving to retain texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Japanese
Keywords: Japanese shrimp salad, gingery salad dressing, shrimp avocado salad, healthy Japanese recipes, sesame dressing salad
