Seafood salad with vinaigrette in the white baking dish.

Seafood Salad with Vinaigrette

Course: Salad, Side Dish
Cuisine: Japanese
Keyword: salad, seafood
Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 23 minutes
Servings: 4 (as a side)
Author: Nami

Soaked up in a delicious marinade, this Seafood Salad is composed of succulent shrimp, delicate octopus, and colorful vegetables. It’s a perfect meal prep dish as it is easy to make. All comes together in less than 30 minutes, and you can keep it for the week ahead! 



  • 6 oz shrimp (with shell)
  • 4 oz boiled octopus
  • 1 stalk celery
  • ¼ yellow bell pepper
  • ¼ red bell pepper
  • ¼ red onion
  • 2 inch carrot (5 cm)
  • 2 radishes
  • 6 cherry tomatoes
  • 2 sprigs parsley
  • ½ lemon
  • 1 bay leaf

To cook shrimp

  • cup sake (I used Sho Chiku Bai Classic Junmai)


  • ½ cup extra virgin olive oil
  • ¼ cup rice vinegar
  • 2 Tbsp mirin (I used Takara Mirin)
  • 1 tsp salt (kosher or sea salt; use half if using table salt)
  • Freshly ground black pepper
  • ½ Tbsp juice from cooking shrimp


  1. Gather all the ingredients.
    Seafood Salad with Vinaigrette Ingredients

To Prepare Shrimp

  1. Devein shrimp if not done so already. Keep the shell on while cooking so the flavors will be kept inside the shell. Sprinkle some potato or corn starch and coat the shrimp. It will absorb the smell and dirty particles from the shrimp. Rinse the shrimp under running water.
    Seafood Salad with Vinaigrette 1
  2. Add ⅓ cup sake in the frying pan and bring it to a boil.

    Seafood Salad with Vinaigrette 2
  3. Add the shrimp in a single layer and cover the lid.
    Seafood Salad with Vinaigrette 3
  4. Cook for 2-3 minutes depending on the size. Turn over half way.
    Seafood Salad with Vinaigrette 4
  5. Once the shrimp is no longer opaque, take it out on a plate and let cool. Save the remaining juice from cooking shrimp in a bowl.

To Make the Marinade

  1. Combine ½ cup olive oil, ¼ cup rice vinegar, 2 Tbsp mirin, 1 tsp salt, freshly ground black pepper, and ½ Tbsp juice from cooking shrimp. Whisk well and taste. Adjust with salt if necessary. Set aside.
    Seafood Salad with Vinaigrette 5

To Prepare the Rest of Ingredients

  1. Thinly slice the boiled octopus as much as you can so it’s less chewy. Cut the celery into smaller pieces.
    Seafood Salad with Vinaigrette 6
  2. Cut the bell peppers into smaller pieces. I like to use Japanese “rangiri” cutting style where you cut the vegetables diagonally as you rotate them 90 degrees. This creates a more unique and random cut, creating more surface space.
    Seafood Salad with Vinaigrette 7
  3. Thinly slice the red onion and carrot. And cut the thin slabs of carrot into halves.

    Seafood Salad with Vinaigrette 8
  4. Thinly slice the red radishes and cut the cherry tomatoes in halves.
    Seafood Salad with Vinaigrette 9
  5. Mince the parsley and thinly slice the lemon.
    Seafood Salad with Vinaigrette 10
  6. Shrimp must be cool by now. Peel the shell and remove the tails.

    Seafood Salad with Vinaigrette 11

To Assemble

  1. Place all the ingredients in a container (I use an 8 x 8 inch baking dish). Add a bay leaf, sprinkle chopped parsley, and place the lemon slices.
    Seafood Salad with Vinaigrette 12
  2. Pour the marinade all over the ingredients.
    Seafood Salad with Vinaigrette 13

To Store and Serve

  1. Cover with a plastic wrap and refrigerate for at least 1 hour. Serve chilled.  To use it as your meal prep menu, the salad can be stored up to two days. 

    Seafood Salad with Vinaigrette 14

Recipe Notes

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.