Shrimp Teriyaki Salad Recipe

Prep vegetables

Wash and thoroughly dry the mixed salad greens. Slice the cucumber into half-moons (about 1 cup). Thinly slice half a red bell pepper to yield about 1/2 cup. Julienne or shred the carrot to make 1/2 cup. Thinly slice the green onions on the diagonal, separating white and green parts if desired. If using avocado, slice just before serving to prevent browning.

Assemble greens, cucumber, bell pepper, carrot, and most of the green onion in a large salad bowl. Reserve a small amount of green onion and the toasted sesame seeds for garnish.

Make sauce

In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar, 2 tbsp packed brown sugar, 1 tbsp honey, 1 tsp grated fresh ginger, and 1 minced garlic clove until sugar dissolves.

Thicken sauce

In a separate small cup, mix 1 tsp cornstarch with 1 tbsp water to form a smooth slurry. Reserve about 1/4 cup of the prepared sauce in a small saucepan and bring it to a gentle simmer over medium-low heat. Stir in the cornstarch slurry and simmer for 1 minute until slightly thickened and glossy. Remove from heat and stir in 1/2 tsp sesame oil. Allow to cool slightly. Use the remaining unthickened portion of the sauce as a marinade for the shrimp.

Marinate shrimp

Pat the shrimp dry with paper towels, then season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Place the shrimp in a shallow dish or zip-top bag and pour the reserved unthickened teriyaki marinade over them (about 2-3 tbsp). Toss to coat and marinate for 10–15 minutes at room temperature (no more than 30 minutes to avoid changing texture).

Cook shrimp

Heat 1 tsp vegetable oil in a nonstick skillet or cast-iron pan over medium-high heat until shimmering. Remove shrimp from marinade (let excess drip off) and arrange in a single layer in the hot pan. Cook for 1.5–2 minutes per side, depending on size, until opaque and just cooked through (internal temp ~120–130°F). Avoid overcooking. If shrimp are large, you may cook in two batches to avoid crowding.

Glaze shrimp (optional)

In the last 30 seconds of cooking, spoon 1–2 tbsp of the thickened teriyaki glaze over the shrimp in the pan and toss once to coat and warm the glaze. Remove shrimp to a plate.

Taste the remaining thickened glaze and adjust seasoning if needed (a pinch more sugar or a splash of rice vinegar). Drizzle 2–3 tbsp of glaze over the assembled salad greens, or serve extra on the side for diners to add more. Top the salad with the warm glazed shrimp, sliced avocado (if using), the reserved green onion, and 1 tbsp toasted sesame seeds.

Serve immediately so the warm shrimp contrasts with the cool greens. Leftover shrimp and glaze can be stored separately in the refrigerator for up to 2 days.