1. Combine dressing ingredients in a blender until smooth. Adjust seasonings as needed, transfer to a bowl and set aside.
2.
Heat 1 tablespoon oil and butter in a large skillet over medium-high
heat. Add shrimp, garlic powder and paprika and cook until shrimp is no
longer pink, about 1-2 minutes. Transfer to a bowl.
3.
Add the remaining tablespoon of oil to the skillet along with the
crushed ramen noodles. Cook, stirring constantly, until golden brown,
then remove pan from heat.
4. Place lettuce on a serving platter and top with shrimp, crunchy noodles, cucumber, avocado and almonds. Drizzle with dressing and serve.
Asian Shrimp Salad with Miso Dressing
Serves 4
All you need:
Dressing
3 tablespoons canola oil
Juice and zest of 1 lime
2 tablespoons honey
2 tablespoons white miso paste
1 teaspoon ground ginger
2 garlic cloves, minced
Pinch salt
Salad
2 tablespoons canola oil, divided
1 tablespoon unsalted butter
1 pound peeled deveined shrimp, tails removed
1 teaspoon garlic powder
1 teaspoon paprika
1 package ramen noodles, crushed (flavor packet discarded)
4 cups baby romaine lettuce (or any leafy greens)
1 English cucumber, peeled, seeded and diced
1 large ripe avocado, peeled, pitted and cubed
1/2 cup slivered almonds, toasted
All you do:
1. Combine dressing ingredients in a blender until smooth. Adjust seasonings as needed, transfer to a bowl and set aside.
2. Heat 1 tablespoon oil and butter in a large skillet over medium-high heat. Add shrimp, garlic powder and paprika and cook until shrimp is no longer pink, about 1-2 minutes. Transfer to a bowl.
3. Add the remaining tablespoon of oil to the skillet along with the crushed ramen noodles. Cook, stirring constantly, until golden brown, then remove pan from heat.
4. Place lettuce on a serving platter and top with shrimp, crunchy noodles, cucumber, avocado and almonds. Drizzle with dressing and serve.