High-Protein Shrimp Sushi Roll Salad
This High-Protein Shrimp Sushi Roll Salad has all the fresh, savory flavors of a sushi roll in an easy single-serving salad with 49g protein. It’s made with juicy seasoned shrimp, crunchy vegetables, edamame, avocado, nori, sesame seeds, and a creamy sriracha yogurt dressing.
Servings: 1 serving
Calories: 636kcal
Ingredients
For the Shrimp
- 6 oz raw shrimp peeled and deveined
- 1 teaspoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
For the Salad
- 1 cup chopped cucumber
- 1/2 medium carrot peeled into ribbons
- 1/3 cup shelled edamame cooked and cooled
- 1/2 avocado diced
- 1 green onion sliced
- 1 tablespoon sesame seeds
- 1 sheet nori sliced or crumbled
For the Sriracha Yogurt Dressing
- 1/4 cup plain Greek yogurt
- 1 teaspoon sriracha or more to taste
- 1 teaspoon soy sauce or tamari
- 1 teaspoon lemon juice or lime juice
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 –2 teaspoons water to thin if needed
Instructions
- Pat the shrimp dry with a paper towel. Add them to a bowl with olive oil, garlic powder, paprika, salt, and black pepper. Toss until evenly coated.
- Heat a skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes on one side, then flip and cook for another 1–2 minutes, or until pink, opaque, and cooked through. Set aside to cool slightly.
- In a small bowl, whisk together the Greek yogurt, sriracha, soy sauce or tamari, lemon juice, rice vinegar, and sesame oil. Add 1 teaspoon of water at a time until the dressing reaches your desired consistency.
- Add the cucumber, carrot ribbons, edamame, avocado, green onion, sesame seeds, and nori to a bowl.
- Top with the cooked shrimp and drizzle with the sriracha yogurt dressing.
- Toss gently and serve right away.
Meal Prep Jar Option
- Layer the cucumber, carrot ribbons, and edamame in a jar. Add the cooked shrimp on top. Keep the dressing separate and add the avocado right before serving for the freshest texture.
Notes
- For extra sushi flavor, sprinkle the salad with furikake seasoning or extra nori.
- Add thinly sliced radishes, jalapeños, or shredded cabbage for more crunch and a little heat.
- For a different protein, swap the shrimp with salmon, tofu, imitation crab, or grilled chicken.
- Keep the dressing separate if making this salad ahead of time so the vegetables stay crisp.
- Add the avocado right before serving for the freshest texture and color.
- Taste the dressing before serving and adjust the sriracha, lemon juice, or soy sauce to your liking.
- This recipe makes 1 serving and has about 49g protein, depending on the exact brands and amounts used.
Nutrition
Serving: 1serving | Calories: 636kcal | Carbohydrates: 38g | Protein: 49g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 230mg | Sodium: 2372mg | Potassium: 1882mg | Fiber: 15g | Sugar: 11g | Vitamin A: 14698IU | Vitamin C: 29mg | Calcium: 317mg | Iron: 6mg | Net Carbs: 23g