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Miso Kale Salad with Crispy Shrimp

MISO kale salad with crispy shrimp
Prep Time
15 minutes
Cook Time
10 minutes

Looking for a ladies who lunch (at home) recipe? This Miso Kale Salad with Crispy Shrimp can be whipped up quickly and is highly nutritious.  You’ll get a dose of vitamins and nutrients including potassium, calcium, selenium, zinc and Vitamin A, C and B6.  Talk about a power salad!

It will take less than 15 minutes to prepare and if you have a few helping hands in the kitchen, it can assemble even faster.  Pair with a cold and crisp white wine, toasted pita chips and some sunshine, and you’ll have yourself a lovely ladies lunch.


The key to great shrimp is to cook it with the tails on, and once complete, remove and discard the tails.  The tails add an extra layer of flavor when cooked.  Also, shrimp cooks quickly, so be sure to only cook your shrimp 2-3 minutes per side.  This will achieve a perfect dish.

Shrimp is incredibly versatile and can be seared, speared for a kabob, or boiled.  It packs a serious punch of vitamins and minerals including selenium, choline, and vitamin B12. It also contains good amounts of niacin, zinc, vitamin E, and vitamin B6. What’s more, shrimp contain antioxidants like astaxanthin, which reduces inflammation.


You will need (2) 6 ounce portions of Fish Fixe Shrimp

  • 1/4 c Arrowroot Starch or Cornstarch
  • Fish Fixe Spice Blend
  • 2 tbsp fresh ginger, grated
  • 1 lb curly kale, chopped and stems removed
  • 2 medium carrots, grated or shredded
  • 2 avocados, diced
  • 1/2 c cashews, toasted
  • 1 lime, juiced


  • 1/4 c seasoned rice wine vinegar
  • 3 tbsp toasted sesame oil
  • 3 tbsp white miso
  • 2 tbsp Mike’s Hot Honey (sub honey + red pepper flakes)


  1. Thaw and prep your Fish Fixe Shrimp according to package instructions
  2. Season shrimp with Fish Fixe Seasoning or salt + pepper
  3. Coat Shrimp with Arrowroot Starch
  4. Combine all ingredients for dressing and set aside
  5. Prepare salad by massaging kale with juice of 1 lime
  6. Pour dressing over kale and carrots and set aside
  7. Bring pan to medium high heat with coconut or avocado oil
  8. Cook shrimp 2-3 minutes per side until cooked through
  9. Assemble salad – place shrimp, diced avocado, cashews, sesame seeds and red pepper flakes for a bit of heat on top of kale and carrots
  10. Toss and you’re done!

Recipe Notes

Convenient. Healthy. Affordable.

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Nutrient dense proteins
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