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Creamy Japanese Shrimp Salad

A refreshing shrimp salad with a creamy dressing, perfect for warm days and gatherings, blending fresh veggies and savory flavors characteristic of Japanese cuisine.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 1 cup mayonnaise Adds creaminess and richness to the dressing.
  • 2 tablespoons tamari Provides a gluten-free, savory depth of flavor.
  • 2 tablespoons rice vinegar Offers tanginess that balances richness.
  • 1 tablespoon sesame oil Infuses a delightful nutty aroma.
  • 1 tablespoon canola oil Lightens the dressing.
  • 1 teaspoon fresh grated ginger Introduces a spicy warmth.
  • 1 teaspoon sugar Balances the acidity.
  • 1 teaspoon sriracha Adds optional heat.
For the Salad
  • 1 pound shrimp The star protein, cooked, peeled, and deveined.
  • 4 cups romaine hearts Provides a crunchy base.
  • 2 medium avocados Contributes creamy texture and healthy fats.
  • 1 medium cucumbers Adds crispness and hydration.
  • 3 stalks scallions Offers a mild onion flavor.
  • 2 tablespoons toasted sesame seeds Gives crunch and nutty flavor.
  • 2 limes lime wedges Enhances flavor with citrus.
  • n/a nori Optional garnish for umami.
  • n/a furikake Sprinkle of flavor.

Method
 

Preparation
  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.
  2. Taste the dressing and adjust seasoning as needed. If you prefer extra heat, stir in the sriracha now. Set the dressing aside at room temperature.
  3. Chop the romaine hearts into 1-inch ribbons and place in a large serving bowl.
  4. Peel and dice the cucumbers into 1/2-inch cubes and slice the scallions into thin rings.
  5. Halve the avocados, remove the pit, and slice or cube into bite-sized pieces.
  6. Ensure the cooked shrimp is cut into 1/2-inch pieces and ready to use.
Assembly
  1. Add the prepared shrimp and diced cucumbers to the romaine in the large bowl.
  2. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
  3. Move the dressed salad to a serving platter or individual plates.
  4. Arrange the sliced avocado and scallions on top.
  5. Scatter the toasted sesame seeds, furikake, and shredded nori as final garnishes.
  6. Serve immediately with lime wedges on the side for extra brightness.

Notes

Use high-quality mayonnaise. Keep dressing separate if preparing ahead to prevent wilting.