Browned Butter Shrimp and Romaine Salad with Miso Dressing


Everybody is all like “it’s Spring!”. And I’m just over here with snow (we officially broke the record this weekend!) and icebergs. Oh and I got caught in a hail storm yesterday. Yup.

Speaking of icebergs, did you see this little adorable furball that floated by me on Sunday morning? GAH. I almost died from cuteness overload. It was too much to handle.

Anyways. Even though the out-of-doors is still looking and feeling much more like winter than like summer, my body has started craving warm weather foods. Salads and grilled meats and fruity cocktails. I want them ALL! I’m ready to put casseroles on the shelf for the next 6 months. Anyone else feeling this way?

One food that I always associate with summer is shrimp. And every time I make shrimp I say to myself “why don’t I make this more often?”. Because it’s so stupidly easy. It takes only a couple of minutes to cook up. And it’s a great way to transform a simple salad into more of a main meal.

To keep things extra easy, I always buy raw shrimp that is all ready peeled and deveined. Sometimes I buy the shrimp with the tails still on (it does look much prettier if you’re going for presentation points). But sometimes not. It all depends on what looks good or what they happen to have that day.

The star of this salad though is really the dressing. Which is saying a lot because BROWNED BUTTER. That’s usually a homerun. But I have to admit, it’s this miso dressing that I want to drink through a straw for the rest of my life. Can’t stop, won’t stop. If you haven’t bought miso paste before, it’s usually in the refrigerated section of the produce aisle (next to the tofu). And if you are gluten intolerant, make sure to check the labels because not all brands of miso paste are gluten free.

Oh and a shout out to my talented friend Emily who made me this beautiful bowl!



Browned Butter Shrimp and Romaine Salad with Miso Dressing

Serves 2

Browned Butter Shrimp and Romaine Salad with Miso Dressing


  • For the Miso Dressing
  • 2 tablespoons fresh lime juice
  • 2 tablespoons maple syrup
  • 2 tablespoons canola or vegetable oil
  • 1/2 tablespoon sesame oil
  • 1 tablespoon mirin (you could also use rice wine vinegar)
  • 1 tablespoon white miso paste
  • 1-inch piece fresh ginger, peeled
  • 2 garlic cloves

  • For the Salad
  • 1/2 lb raw, peeled and deveined shrimp
  • 2 tablespoons butter
  • 1/4 tsp. salt
  • 1/4 tsp. red pepper flakes
  • 2 hearts of romaine, leaves separated
  • 1/2 cup thinly sliced cucumber
  • 1 avocado


  1. Make the dressing. Add all of the ingredients to the bowl of your food processor with the blade attachment. Process until smooth. Set aside.
  2. Cook the shrimp. Rinse the shrimp and them pat them dry with a paper towel. Heat the butter in a large skillet over medium-high heat. Once the butter begins to brown and starts to smell nutty, add the shrimp in a single layer. Sprinkle the salt and red pepper flakes over the shrimp. Cook the shrimp for about 1-2 minutes on each side, until they are no longer transparent and have started to develop a golden crust on the outside. Remove from the heat and set aside.
  3. Assemble the salads. Divide the romaine leaves and cucumber slices evenly between two bowls or plates. Cut the avocado in half, removing and discarding the seed. Scope the avocado flesh from the peel, then slice the flesh. Divide the avocado between the two bowls. Add the cooked shrimp. Drizzle with the miso dressing. Serve immediately.

34 comments on “Browned Butter Shrimp and Romaine Salad with Miso Dressing”

  1. So I’m not jealous of all the snow that you’ve had, but I am jealous that you get to see seals! So awesome! This salad looks delicious, Liz! I loved the browned butter shrimp, such a creative touch! This definitely makes me think that spring is somewhere on the horizon!

  2. I want to gobble this salad up in 2.2 nano seconds! Have mercy.

  3. Ohhhh girl, you guys really did get the brunt of the winter over there. Thankfully you can eat like it’s summer and wish the snow away 😉 This salad looks amaaaazing! Browned butter shrimp is just plain genius, and I love avo and shrimp together. I need this meal asap!

  4. The furball was TOO CUTE. I can’t wait to come visit this summer 🙂

  5. I loved that furball, too!!! And I love this salad!!! LOL at your can’t stop, won’t stop hahaha Never gets old!! 🙂

  6. Browned butter shirmp — ALWAYS a win.

  7. Liz, was that a seal?!!! total cuteness overload!! and oh my gawd, this salad. . love the miso dressing!! Hope it starts to warm up for you soon!!!

  8. Snow? Still? Don’t worry – I’m sure spring is right around the corner! P.S. I’d dive into miso-anything. This included!

  9. It’s not Spring here yet either, but this salad certainly brightens my day 🙂 Sounds delicious!

  10. I love the shrimp you add in this! It is such a nice and unique twist to this salad!

  11. I feel like I would eat way more salad if it always involve brown butter. Though that miso dressing is also pretty tempting!

  12. We’ve been getting so much snow! I’m ready for warmth and spring flavors in the garden and at the farm stand. This looks amazing. 😀

  13. I love miso, Liz, and it sounds so good with all these other flavors! And brown butter shrimp — big yes!! Pinned.

  14. OMG your baby seal is adorable just chilling out on an iceberg! Brown butter makes everything better and that miso dressing sounds awesome!

  15. A hail storm??? Yuck!

    I LOVE the sound of this miso dressing! I’m weird and can’t stand shrimp (texture thing for me) but the rest of this looks amazing!

    • This dressing would be awesome on just about anything. You can definitely sub out the shrimp for chicken or keep it vegetarian and add some more veggies!

  16. Hoping spring comes your way soon friend! Shouldn’t be long now. This salad sounds delicious!

  17. I always think the same thing about shrimp! It’s so easy, I totally SHOULD make it more often! I’ve gotten in the habit of always keeping a bag in the freezer… when I need something to make for dinner last minute it’s SO quick to defrost and cook! This sald looks amazing. I’m loving avocado on pretty much EVERYTHING these days!

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