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Gluten-Free

Spicy Shrimp Winter Salad with Miso Ginger Carrot Dressing

Salad isn’t just for summer – mixed lettuces help contribute toward your hydration level at any time of year. The flavorful miso dressing contains puréed carrot, a surprise addition for added fiber and antioxidants.

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Habits This Recipe Helps You Keep

  • Improve gut health
  • Eat the rainbow
  • Select healthy fats
  • Hydrate with food

Good Things, Small Package

Low in calories, carb-free and protein-packed, shrimp may be small in size but they pack an impressive nutritional punch. This tiny crustacean is one of the best food sources of iodine, a mineral many are deficient in, required for proper thyroid function and brain health.

Related: 20 Daily Habits for a Healthier, Happier You!

Servings
4
Prep Time
30 min
Duration
30 min

Ingredients

Dressing

  • 3/4 cup chopped carrot
  • 3 tbsp rice vinegar
  • 2 tbsp miso
  • 2 tbsp minced fresh ginger
  • 1 tbsp toasted sesame oil
  • 2 tbsp water
  • 1 tbsp avocado oil
  • ¼ tsp ground black pepper

Salad

  • 1 tbsp avocado oil
  • 1 lb medium shrimp, peeled, deveined, patted dry
  • 1 tbsp sriracha
  • ¼ tsp each sea salt and ground black pepper
  • 2 heads endive, trimmed, halved lengthwise, sliced
  • 1 head radicchio, cored and shredded
  • 1 romaine heart, chopped
  • 1 orange
  • ¼ cup sliced almonds, toasted

Preparation

  1. Prepare dressing: In a food processor, combine carrots, vinegar, miso, ginger and sesame oil; pulse until chopped and well combined. With machine running, drizzle in water and avocado oil. Season with pepper. (Make Ahead: Make dressing up to 1 day ahead; cover and refrigerate.)
  2. Prepare salad: In a large skillet on medium-high, heat avocado oil. Add shrimp, sriracha, salt and pepper and cook, stirring often, until shrimp is opaque and just cooked through, 4 to 6 minutes.
  3. Meanwhile, in a large bowl, toss endive, radicchio and romaine. Slice top and bottom off orange. Working from top to bottom, slice off peel and white pith. Cut in between membranes to release segments.
  4. To bowl with lettuces, add orange segments. Add dressing and toss. Top with shrimp and almonds.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 274
  • Carbohydrate Content 14.5 g
  • Cholesterol Content 159 mg
  • Fat Content 15 g
  • Fiber Content 4 g
  • Protein Content 24 g
  • Saturated Fat Content 2 g
  • Sodium Content 657 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 8 g
  • Polyunsaturated Fat Content 4 g