Shrimp And Edamame With Lime Food

SHRIMP AND EDAMAME SALAD

Shrimp and Edamame Salad image

Try this unusual and healthy salad for lunch or dinner. My husband and teenage daughters love it. The inspiration for this salad was Recipe #95208. I started there and used what I had in the fridge. The recipe morphed into this yummy combination. I garnished the salad with the cheese and pilaf and served it on a bed of iceberg. This was fantastic with Triscuit trianglular wafers.

Provided by ctrmom

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb shrimp, cooked and shelled
1 cup edamame, cooked and shelled
3 -4 green onions, sliced
1/2 lemon, juiced (about 3 T)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
2 dashes Tabasco sauce
fresh ground pepper, to taste
4 cups iceberg lettuce or 4 cups other salad greens
1/2 cup low-fat white cheddar cheese, shredded
1/2 cup whole grains and sesame pilaf mix, like Kashi

Steps:

Cook the edamame according to the package directions. Rinse it with cold water and drain it. Thaw the shrimp if it was frozen.
Whisk together the lemon juice, olive oil, salt, Tabasco, and pepper. Dress the edamame and shrimp with this mixture. Toss in the green onions, stirring gently until everything is coated.
Serve the salad on a bed of greens if desired. Garnish it with the cheese and the pilaf - again, if desired.

Nutrition Facts : Calories 316.6, Fat 17.9, SaturatedFat 5.1, Cholesterol 160.2, Sodium 1054.8, Carbohydrate 12, Fiber 4, Sugar 1.9, Protein 28.8

EDAMAME AND BEAN SALAD WITH SHRIMP AND FRESH SALSA

Edamame and Bean Salad With Shrimp and Fresh Salsa image

Make and share this Edamame and Bean Salad With Shrimp and Fresh Salsa recipe from Food.com.

Provided by Barb G.

Categories Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup frozen shelled edamame
1/2 cup cooked small shrimp
1/2 cup canned cannellini beans, rinsed and drained
1/2 cup halved cherry tomatoes
1 -2 tablespoon chopped red onion
1 teaspoon minced jalapeno pepper
1 tablespoon chopped cilantro
2 teaspoons fresh lime juice
1 1/2 teaspoons extra virgin olive oil
1/8 teaspoon salt

Steps:

Cook edamame according to package directions (they can be cooked in microwave in minutes). Drain and rinse with cold water.
Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion and jalapeño pepper.
Combine cilantro, lime juice, olive oil, and salt, stirring with a whisk.
Drizzle over edamame mixture, and toss gently to combine; cover and chill.

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