Miso Shrimp Rolls 2 min read

For centuries, miso has held a celebrated place in the cuisine and culture of Japan. Traditionally a fermented soybean paste, miso comes in many versions and varieties (over 1,300 worldwide!). Aged for varying lengths, sometimes just a few months (producing a lighter, sweeter miso) and sometimes years (producing a darker, more savory miso), it can also be made from rice, as is common in northern Japan where the rice paddies are. Barley miso is common in the south of Japan. Miso adds a tremendous savory umami flavor to any dish it’s added to. But be careful not to boil or overcook miso, as you’ll destroy its powerful health benefits. As a fermented food, miso is a rich source of probiotics, boosting gut health and lowering inflammation throughout the body. It’s also a complete protein, and offers all 9 essential amino acids and antioxidants, potentially reducing the risk of certain cancers. Miso adds a lovely sweet and savory quality that makes these taste extra delicious. 

Serves 4-6
Total Time: 20 minutes


  • 1 ½ pounds peeled and deveined shrimp (frozen is a great option here)
  • ¼ cup mayonnaise
  • 1 tablespoon mild white miso paste
  • 1 teaspoon fresh lime juice, plus the zest from 1 lime
  • 1 small celery stalk, diced
  • ¼ teaspoon paprika
  • Salt and black pepper, to taste
  • 6 large leaves butter lettuce
  • 6 hot dog buns
  • 1 tablespoon celery leaves, chopped


  1. Bring a large pot of water to a boil. Add 1 tablespoon salt, then the shrimp. Cook the shrimp until they turn pink and firm, about 3-4 minutes depending on size. Drain, then rinse with cold water, and dry on a towel.
  2. Chop the shrimp into bite-size pieces. 
  3. Whisk together the mayonnaise, miso paste, lime juice and zest, celery, paprika and a pinch of salt and pepper in a large bowl. Add the chopped shrimp, and fold everything together until well combined. 
  4. Warm the buns in a 400-degree oven for 2-3 minutes. Arrange a lettuce leaf inside each one, then divide the shrimp salad between each bun. 
  5. Garnish with the chopped celery leaves, and enjoy!

Notes: Any additional shrimp salad can be kept in the fridge for 1-2 days. Try it with crackers as a dip! 


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