Shrimp And Edamame With Lime Recipes

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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

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.

GINGERY SHRIMP SALAD WITH CRISPIES



Gingery Shrimp Salad with Crispies image

Composing a great dinner salad is all about achieving the right balance of textures and flavors. Here, it's the juicy seared shrimp and crunchy tortilla strips that make this healthy entrée seem like a special occasion treat, even though it's quick and easy enough to make on a weeknight.

Provided by Lauryn Tyrell

Time 30m

Number Of Ingredients 11

1/4 cup hot-pepper jelly
1 tablespoon grated fresh ginger
2 tablespoons distilled white vinegar
4 tablespoons vegetable oil, divided, plus more for frying
Kosher salt and freshly ground pepper
12 ounces large shrimp, peeled and deveined
2 small (6-inch) flour tortillas, cut into 1-by-1/2-inch strips
4 cups chopped romaine lettuce
3 cups store-bought coleslaw mix
1 cup frozen edamame, thawed and drained
1 cup mixed fresh herb leaves, such as mint and cilantro

Steps:

  • In a bowl, whisk together jelly, ginger, vinegar, and 3 tablespoons oil; season with salt and pepper. Place 3 tablespoons dressing in another bowl; add shrimp and toss.
  • Heat 1/2 inch oil in a small, deep pot over medium until a single tortilla strip sizzles immediately when added. Fry half of tortilla strips, stirring occasionally, until crisp and light golden, about 30 seconds. Transfer to paper towels; season with salt. Repeat with remaining strips.
  • Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add shrimp in a single layer and cook, flipping once, until pink and lightly charred, about 3 minutes total. Transfer to a plate. Toss romaine, coleslaw, edamame, and herbs with remaining dressing. Top with shrimp and tortilla strips; serve.

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