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This Asian rice salad is made with colourful, crunchy veggies, protein-packed shrimp, and a mildy spicy twist on my miso sesame salad dressing. It’s meant to be eaten cold and makes a wonderful option for healthy meal prep!

Asian shrimp rice salad tossed in salad bowl.

Readers loved my quinoa edamame salad when I shared it last year, which inspired me to make a similar recipe but with some fun twists:

  • this rice salad is made with shrimp instead of edamame as the protein source.
  • it uses rice instead of quinoa as the hearty grain base.
  • both use my miso-sesame salad dressing; however, I’ve changed things up slightly to have a somewhat spicier version. That extra kick is mild, but really complements the flavours here!

As a dietitian, I love that this shrimp rice salad is packed with nutrition benefits and can be enjoyed as a filling, balanced meal. This recipe is also great for meal prep, intentional leftovers, and packed lunches.

If you enjoyed this asian rice salad recipe, you may also enjoy my warm mushroom salad with miso dressing, this crunchy cucumber carrot + celery salad, or this crispy tofu salad with miso tahini!

Recipe ingredients in small bowls.

Ingredients needed + possible substitutions

  1. Rice: I used a white basmati rice for this recipe, but you are welcome to use any rice you’d like. Do note that the type of rice you choose will affect the cooking time (with brown rice taking quite a bit longer than white rice, for instance).
  2. Shrimp: you will need about 1 pound or 454 grams of shrimp for the recipe. I purchase large shrimp, approx. 26-30 pieces per pound (this is often indicated on the bag). You can use fresh or frozen shrimp – frozen shrimp thaws quickly under cold water. If preferred, you can also do this recipe with another protein, like tofu (vegetarian version) or chicken.
  3. Shredded carrots: I like to purchase these pre-shredded, which is much quicker to use! They often sell shredded carrots among the other bagged carrots in the grocery store. If you’d like the shred them yourself, you can do so in a food processor.
  4. Celery
  5. Purple (red) cabbage
  6. Green onions or scallions
  7. Peanuts: unsalted chopped peanuts add a lovely extra crunch and wonderful flavour. If preferred, you could also use cashews OR omit the nuts if you need a nut-free version. Perhaps you could substitute with sunflower seeds, instead?

For the salad dressing:

  1. Olive oil or avocado oil: this is the base of the dressing, both oils will work well
  2. Soy sauce or tamari: please choose tamari if you follow a gluten-free diet.
  3. Maple syrup: used to add a touch of sweetness to round out the salty flavours of the dressing.
  4. Toasted sesame oil: be sure to choose toasted sesame oil for a more concentrated sesame flavour.
  5. Rice vinegar: if you don’t have rice vinegar, you could try swapping it with white wine vinegar instead.
  6. Miso paste: miso is a traditional Japanese seasoning made from fermented soybeans. It adds a fantastic salty, umami flavour to so many recipes. I typically go for a lighter-coloured variety, like a white or yellow miso, as they’re a bit milder in taste. Miso will usually be stored in the refrigerated section of your grocery store.
  7. Ground ginger: while you may use freshly grated ginger, ground ginger is a bit quicker to use and easier to measure!
  8. Garlic powder: likewise, garlic powder is quicker to use than fresh garlic cloves. It also blends more seamlessly into the dressing. That said, you can use a fresh garlic clove, if preferred.
  9. Cayenne: used to add a touch of spice to this salad! I promise it’s very mild (I don’t do spice well!!), but it really helped to bring the flavours together and gives a little kick.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Visual guide: how to make this rice salad recipe

Rice cooked in pot.

STEP 1: Start this recipe by cooking the rice, according to package instructions. Be sure to rinse the rice in a sieve first. This helps to remove excess starch, so that the grains of rice are more separate when cooked (i.e. more fluffy).

Spicy miso dressing whisked in jar.

STEP 2: While the rice cooks, chop up all the veggies and whisk the spicy miso dressing together in a bowl or jar. Set everything aside.

Shrimp cooked on pan.

STEP 3: Then, toss the shrimp in a bit of olive oil and cook for 1-2 minutes per side, until opaque and pink. You may have to work in batches, if needed.

Asian rice salad ingredients added to large salad bowl.

STEP 4: Finally, add the cooked rice, cooked shrimp, and all the other ingredients to a large salad bowl. Pour the dressing overtop and toss to combine!

Nutrition benefits

Here are some of the nutrition benefits of this shrimp rice salad:

  • Rice is a source of plant-based protein and B-vitamins like folate, thiamine, niacin, and B6. It’s also a source of minerals like iron and selenium. If you choose to use brown rice instead of white rice, it will also be higher in fiber (although, many of the veggies are a good source of fiber, too!)
  • Shrimp are an excellent source of complete protein, with a standard 3-ounce serving (85 grams) providing 18 grams of protein. Shrimp are also rich in micronutrients like selenium, B12, zinc, magnesium, and iron.
  • Carrots are most well known for being an excellent source of beta-carotene, a powerful antioxidant and the precursor to vitamin A in the body. Beyond vitamin A, carrots are also a source of vitamins K, C, B6, folate, and potassium. Additionally, they are a good source of dietary fiber,
  • Celery is also a source of fiber, antioxidants, and water. From a micronutrient standpoint, celery is a source of potassium, folate, vitamin K, C, and A.
  • Red (purple) cabbage is incredibly rich in vitamin C and other antioxidants. It’s also a source of dietary fiber and other micronutrients like vitamin K, potassium, and vitamin B6.
  • Peanuts are a great source of heart-healthy fats, plant-based protein, and dietary fiber. They’re also rich in micronutrients like magnesium, vitamin B6, and iron.
Close up of tossed asian shrimp rice salad.

More nutritious rice recipes

Did you give this Asian Rice Salad With Shrimp Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Asian Rice Salad With Shrimp (Cold & Crunchy!)

This Asian rice salad is made with colourful, crunchy veggies, protein-packed shrimp, and a mildy spicy twist on my miso sesame salad dressing. It's meant to be eaten cold and makes a wonderful option for healthy meal prep!
Asian shrimp rice salad tossed in salad bowl.
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  • 1 cup white basmati rice (dry; or 3 cups cooked rice)
  • 1 pound large shrimp, thawed + tails/shells removed (454 grams)
  • 1 Tbsp olive oil (to cook shrimp)
  • 3 cups chopped celery
  • 2 cups shredded carrots
  • 2 cups shredded red/purple cabbage
  • 1/4 cup sliced green onion tops
  • 1 cup chopped peanuts (raw/unsalted; or cashews)
  • Salt + pepper, to taste

Salad dressing:


  • COOK RICE: Place dry rice in a sieve and rinse under cold water for 1-2 minutes, until the excess starch is removed. Transfer to a saucepan and cook according to package directions. Once cooked, turn off the heat, leave the lid on, and allow the rice to steam. Fluff with a fork when done.
  • MAKE DRESSING: Add all salad dressing ingredients into a small bowl. Whisk to combine well. The miso should be smooth and no longer clumpy.
  • COOK SHRIMP: Pat shrimp dry with a paper towel. Place them in a bowl and toss in 1 Tbsp of olive oil. Heat a large pan over medium-high heat. Cook shrimp 1-2 minutes per side, until pink and opaque. Work in batches as needed – there should be some space between each shrimp when cooking! Set aside in a clean bowl.
  • MAKE SALAD: When all the ingredients are ready, you can add the cooked rice, cooked shrimp, chopped veggies, and peanuts to a large salad bowl. Whisk dressing one last time, then pour over salad. Toss to combine well, seasoning with additional salt + pepper if needed.


*PREP & COOKING TIME will vary depending on:
  • if your shrimp are frozen or already thawed
  • if you are using pre-cooked rice or dry rice
  • if you are cooking white rice or brown rice (I used white rice here, as brown rice takes much longer to cook)
  • if you remember, I’d recommend taking the shrimp out of the freezer and thawing in the fridge the night before. Then all you had to do is remove the tails!
  • otherwise, you can place the frozen shrimp under a colander + run cold water over them. They will thaw in about 5 minutes.
  • if preferred, you can make this recipe with another protein like baked/pan-fried tofu cubes (vegetarian option) or cooked chicken!
  • for a nut-free version, omit the peanuts and swap with sunflower seeds (or leave out entirely)
*LEFTOVERS: store leftovers in an airtight container in the fridge for up to 3 days. This recipe is great for intentional leftovers, meal prep, or packed lunch the next day!
Calories: 484kcal | Carbohydrates: 42g | Protein: 26g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 122mg | Sodium: 480mg | Potassium: 780mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7767IU | Vitamin C: 22mg | Calcium: 131mg | Iron: 2mg


As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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