This is a super delicious salad I’ve been eating for lunch recently: Sautéed shrimp, edamame and tomatoes with an edamame puree. This has so much flavor and is very healthy, so kinda great if you’re looking for a reset.
Here’s how to make it:
Shrimp and Edamame Salad
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
- 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
- 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!