Easy Miso Shrimp and Crunchy Edamame Slaw

Name: Easy Miso Shrimp and Crunchy Edamame Slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Asian Inspired
Ingredients: 1 pound large shrimp, peeled and deveined; 2 tablespoons white miso paste; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 tablespoon honey or maple syrup; 4 cups shredded green cabbage; 1 cup shelled edamame, thawed; 1/2 cup shredded carrots; 1/4 cup sliced green onions; 2 tablespoons rice vinegar; 1 tablespoon toasted sesame seeds

A fresh and satisfying meal featuring savory miso shrimp served over a crisp cabbage and edamame salad.

By Daily Recipes Book· 🌍 Asian Inspired· August 17, 2026

Easy Miso Shrimp and Crunchy Edamame Slaw

dailyrecipesbook.com

Prep

15 minutes

Cook

10 minutes

Total

25 minutes

Serves

This miso shrimp salad has become a favorite in my house because it is so fast to pull together. The combination of savory miso glaze on the shrimp and the crunch of the cabbage makes every bite feel like a treat. It is a fantastic way to get plenty of protein and fiber into your dinner routine.

If you want to save even more time, you can buy a bag of pre shredded coleslaw mix at the store. I like to let the shrimp marinate for at least fifteen minutes before cooking to make sure the flavor really sticks to them.

Ingredients

1 pound large shrimp, peeled and deveined
2 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
4 cups shredded green cabbage
1 cup shelled edamame, thawed
1/2 cup shredded carrots
1/4 cup sliced green onions
2 tablespoons rice vinegar
1 tablespoon toasted sesame seeds

Instructions

1
In a small bowl, whisk together the miso paste, soy sauce, sesame oil, and honey to make the marinade.
2
Place the shrimp in a shallow dish and toss them with half of the miso mixture. Let them sit for 15 minutes.
3
While the shrimp marinates, combine the cabbage, edamame, carrots, and green onions in a large mixing bowl.
4
Whisk the remaining miso mixture with the rice vinegar to create a dressing, then pour it over the salad and toss well.
5
Heat a skillet or grill pan over medium high heat and cook the shrimp for 2 to 3 minutes per side until they are pink and cooked through.
6
Serve the warm shrimp over the bed of crunchy slaw and sprinkle with sesame seeds before eating.

💡 Tips

You can store the dressing separately from the cabbage if you plan on having leftovers to keep the salad extra crisp. This dish is great served chilled or warm depending on the weather.

#high protein #healthy #seafood #easy dinner #fiber rich

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