Miso Shrimp Caesar Salad with Seasoned Rice
This is not your standard Caesar salad. Crisp romaine, freshly grated Parmesan, and a creamy miso Caesar dressing are the familiar anchors, but everything else about this bowl pushes it somewhere more interesting. Creole-seasoned shrimp cooked until perfectly pink and slightly charred at the edges.
This is the kind of salad that actually fills you up and that you genuinely look forward to eating. The rice base is the detail that makes it a full meal rather than a side dish, and the Creole seasoning on both the shrimp and the rice ties all the components together into something that tastes cohesive rather than like a pile of separate ingredients thrown in a bowl.
Ingredients Needed to Make Miso Shrimp Caesar Salad
Simple ingredients, bold seasoning, and a great dressing. Here’s what you need:
The Shrimp
- Shrimp, peeled and deveined (medium to large work best for this salad)
- Creole Trinity and Herb seasoning (the CTH seasoning is the backbone of the shrimp’s flavor)
- Magic Seafood seasoning (adds depth and a mild heat that pairs beautifully with the miso dressing)
- Olive oil for cooking
The Salad
- Romaine lettuce, chopped (two full heads give you a generous, hearty base)
- Freshly grated Parmesan (grate it fresh for the best flavor and texture)
- Green onions, sliced (adds freshness and a mild onion bite)
The Seasoned Rice
- Rice, cooked and cooled (cooled rice holds its texture better in a salad and doesn’t wilt the greens)
- Olive oil
- Creole Trinity and Herb seasoning
The Dressing
- Miso Caesar Dressing (see the recipe here or linked below)
How to Make Miso Shrimp Caesar Salad
Four simple components that come together in about 20 minutes. Have the rice cooked and cooled ahead of time and everything else moves fast.
1
Make the Miso Caesar Dressing
If you haven’t already, whisk together the Miso Caesar Dressing and set it aside or refrigerate until ready to assemble. The dressing gets better as it sits, so making it 30 minutes ahead gives you the best result. You can find the full recipe for the Miso Caesar Dressing here.
2
Season the Shrimp
Pat the shrimp dry with paper towels before seasoning. Dry shrimp sear rather than steam in the pan, which gives you better color and texture. Toss the shrimp with the Creole Trinity and Herb and Magic Seafood seasoning until every piece is evenly coated on all sides.
3
Cook the Shrimp
Heat a drizzle of olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer, working in batches if needed so you’re not crowding the pan. Cook for 2 to 3 minutes per side until pink and cooked through with slightly golden edges. Shrimp cook fast. As soon as they curl into a C shape and turn completely pink they’re done. An O shape means overcooked. Remove from heat immediately.
4
Season the Rice
In a bowl, toss the cooked and cooled rice with olive oil and CTH seasoning until evenly coated. Using cooled rice is important here. Hot rice will wilt the romaine when it hits the salad and creates steam that makes the whole bowl soggy. If you’re cooking the rice fresh for this recipe, spread it on a baking sheet and let it cool in the refrigerator for 20 to 30 minutes before assembling.
5
Assemble and Serve
Add the chopped romaine to a large serving bowl or divide between individual plates. Top with the seasoned rice, cooked shrimp, sliced green onions, and a generous handful of freshly grated Parmesan. Drizzle the miso Caesar dressing over the top and serve immediately. Toss at the table if serving family-style.
Ingredients
- 1 lb shrimp peeled and deveined
- 2 tbsp Creole Trinity and Herb seasoning
- 2 tbsp Magic Seafood seasoning
- Olive oil for cooking
The Salad
- 2 heads romaine lettuce chopped
- 1/2 cup freshly grated Parmesan
- 1/2 bunch green onions sliced
The Rice
- 8 oz rice cooked and cooled
- 1 tbsp olive oil
- 1 tbsp Creole Trinity and Herb seasoning
The Dressing
Instructions
- Season the shrimp. Toss the shrimp with CTH and Magic Seafood seasoning until evenly coated.
- Cook the shrimp. Heat olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side until pink and cooked through. Remove from heat.
- Season the rice. Toss the cooked and cooled rice with olive oil and CTH seasoning until evenly coated.
- Assemble. Add the chopped romaine to a large bowl or individual plates. Top with the seasoned rice, cooked shrimp, sliced green onions, and grated Parmesan.
- Dress and serve. Drizzle the Miso Caesar Dressing generously over the top and serve immediately.
