This shrimp and edamame salad is the perfect reset lunch.
The Deets
This salad has quickly become one of my favorite go-to lunches, and I just had to share it with you! It’s a super delicious and satisfying mix of sautéed shrimp, edamame, and juicy tomatoes, all paired with a creamy edamame puree that ties everything together. The flavors are bold and vibrant, and the whole dish is packed with nutrients—perfect if you’re looking for a healthy meal or a bit of a reset.
What I love most is how easy it is to put together. The edamame puree, in particular, is a game-changer and super simple to make. All you need are some fresh ingredients: edamame, garlic, lime juice, cilantro, olive oil, a bit of Greek yogurt (I personally use Fage for that creamy texture), jalapeños for a little kick, and salt and pepper to taste. Just blend it all up, and you’ve got a flavorful base or topping that works perfectly with the shrimp and veggies.
This salad is not only delicious but also feels pretty healthy eating if you’re looking for a reset. It’s light yet filling, and every bite is packed with flavor. If you decide to give it a try, I’d love to hear how it turns out or if you put your own spin on it! Don’t forget to check out more salad recipes here for even more inspiration.
Here’s how to make it:
Shrimp and Edamame Salad
Ingredients
The edamame puree:
- 3/4 cup cooked edamame (and more for the salad)
- 1 garlic clove
- Juice from 1 lime (and more for the salad)
- Handful of cilantro, and a bit more for topping
- 1/3 cup olive oil (add more if slowly if it looks dry)
- 1 heaping tbsp of @fage greek yogurt
- 1 few sliced jalapeños
- Flaky seat salt/pepper
The salad:
- 1 lb cleaned shrimp
- Juice from 1 lime
- Salt/pepper/red pepper flakes
- Drizzle of olive oil
- Cherry tomatoes, sliced in half
- 1/2 cup cooked edamame
Instructions
- In a food processor, combine the edamame, garlic, lime juice, jalapeño, greek yogurt, cilantro, olive oil, salt and pepper. Blend together and adjust to taste. You might need to add more olive oil or greek yogurt if you want it creamier.
- Meanwhile, clean shrimp and coat in olive oil, lime juice, salt and pepper. Sauté in a large skillet. Make sure to leave room in between each so they cook evenly, a few min per side. Remove from heat and roughly chop the shrimp.
- In another bowl, combine tomatoes, whole edamame and chopped shrimp. Coat in some more olive oil, lime juice (I ran out of limes and used lemon for this and it was also good but I usually use lime).
- Spread the edamame puree on the bottom of a bowl. Top with combined edamame, tomatoes, and shrimp. Top with chopped cilantro, more salt and pepper. Enjoy!
