- Estimated Cooking Time: X
- Actual Cooking Time (Including Prep): 35 minutes
Normally I’d never consider a salad for dinner, but I figured I’d at least try one salad style recipe for my series of shrimp recipes, and quick dinners. It definitely was filling! However, I still think it’s better suited for a lunch, if you have time. A very cool idea would be to cut everything up beforehand, put each ingredient in a tupperware container, then mix at work.
The miso dressing was also a cool idea, and I’ll definitely make it again in the future. Although it doesn’t look too appetizing in the photos (I couldn’t get my lighting right to make it look good), it actually did taste pretty good, especially if you like salty dressings and ginger flavor!
The kinda bummer about this recipe is that it takes a looooong time to prep everything, which doesn’t really make it a quick meal to make.
Wowzer. That’s a lot of ingredients just for a salad. You could totally simplify this recipe by using fewer spices for the shrimp and using a pre-made dressing. This recipe took so long for me to make because there’s just a lot of things happening at once. I also made the ingredients as designated by the original recipe at Pinch of Yum.
There are some inefficiencies in there like adding the spices and butter to the pan first, rather than just adding the garlic and shrimp then getting to the spices as the shrimp cooks. That’s just how I do things to save on time!
Another thing that took some time was removing the shells from the shrimp. Unless you buy them thawed, cooked, and shells removed, you’ll have to do all that yourself.
But they do look lovely as they star to cook. You’ll see in the photos that I burned them a little though!
Prepping took some time, but there’s all the ingredients ready to mix together! I added a bit of salt and pepper to the avocado.
Wait, we still have to prep the miso dressing. I’m really going to have to make this again! Not just because it tastes good, but because now I have a full container of miso paste that I don’t know what to do with. They only had big containers, and I only needed two spoonfuls.
Time to look up some miso soup recipes I guess!
I got to try out my new Cuisineart immersion blender which was perfect for blending this little bit of dressing rather than getting my big ol’ food processor out for a tiny bit of salad dressing. If you don’t have a handheld blender like this, you should get one. A basic one is under $50 and can be used for many things in the kitchen, including making soups like chowder!
Here’s the salad pre-dressing. OK, yeah, the shrimp is a little burned. I think I was busy instagramming maybe. Also, this is a tiny bowl. It didn’t do well for mixing the dressing evenly. I used it for presentation and photos, but honestly the salad would do better with the dressing tossed evenly throughout.
Also, I don’t know why I used an Indian Elephant print tablecloth. I guess I’ve just had it forever and wanted to try it out. OK, so the shrimp and avocado salad with miso dressing kind of lost the plot near the end. But it was tasty, and that’s all that matters.