Shrimp Osaka Salad Recipe

Thaw shrimp if frozen, then pat dry with paper towels. Season shrimp lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper.

Chop romaine, thinly slice napa cabbage and cucumber, shred carrot, and slice scallions (separate whites and greens). Cook and shell edamame if needed. Julienne pickled ginger and set aside microgreens.

Marinate

In a small bowl combine 2 tsp soy sauce, 1 tsp mirin, 1 tsp sesame oil, 1 tsp grated ginger and 1 tsp minced garlic. Toss the seasoned shrimp with the marinade and let rest for 10 minutes (no longer than 20).

Cook

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. When the pan is hot, add shrimp in a single layer (work in two batches if needed). Cook shrimp 1.5–2 minutes per side until pink and just cooked through (internal temp ~120–130°F/49–54°C). Remove shrimp to a plate and sprinkle immediately with remaining 1/4 tsp kosher salt and pinch of black pepper. Let rest 2 minutes.

In a bowl whisk together 1/2 cup mayonnaise, 2 tbsp ponzu (or 2 tbsp light soy + 1 tsp lemon juice), 1 tsp rice vinegar, 1 tsp sugar, 1/2 tsp toasted sesame oil, 1/2 tsp shichimi togarashi, and 1/2 tsp grated yuzu or lemon zest if using. Taste and adjust: add more ponzu for saltiness/acidity, more mayo for creaminess, or a pinch more sugar to balance. If you prefer a thinner dressing, whisk in 1–2 tsp warm water to reach desired consistency.

In a large bowl combine chopped romaine (6 cups), sliced napa cabbage (2 cups), shredded carrot (1 cup), cucumber slices, shelled edamame, and the white parts of the scallions. Toss lightly to combine.

Add about two-thirds of the Osaka-style dressing to the greens and toss gently until coated. Reserve the last third of dressing to adjust at the table.

Arrange dressed greens on a serving platter or divide among 4 plates (servings). Place cooked shrimp on top of the greens in an even layer.

Scatter the green parts of the scallions, pickled ginger, toasted sesame seeds, toasted nori strips, and microgreens over the shrimp and salad.

Sprinkle crispy fried shallots or tempura flakes for texture and a light dusting of extra shichimi togarashi if you like heat. Serve with lemon wedges on the side and remaining dressing passed separately.

Serve immediately so shrimp remain warm and crunchy garnishes stay crisp.