Recipe for shrimp and edamame salad with sesame ginger vinaigrette
When the weather is hot and the kitchen is hotter, and cooking is the last thing you want to do, reach into your pantry and you'll find almost everything you need for this healthy shrimp and edamame salad with its tangy sesame ginger vinaigrette. Stores like Trader Joe's and Costco sell bags of shelled edamame, cooked or ready-to-cook, and while I don't consider edamame (soybeans) a pantry staple, I often keep a bag on hand. Frozen shrimp are an indispensable fixture in my pantry, and all of the ingredients in the dressing also have permanent residence here. After my friend Chelsea and I made and photographed this salad, and ate it for lunch, we thought some black sesame seeds sprinkled on for garnish would have looked nice. When you make this, go ahead and sprinkle.
Shrimp and edamame salad with sesame ginger vinaigrette
12 oz shelled, cooked edamame
1 lb large (21-25 size) shrimp, cooked and peeled
1 cup chopped fresh tomato (3 large Roma tomatoes)
1/4 cup reduced-sodium soy sauce
1 Tbsp honey or agave nectar
1 Tbsp sesame oil
1 Tbsp rice vinegar
1/8 tsp grated fresh ginger root
1 Tbsp canola oil
In a large mixing bowl, combine the edamame, shrimp and tomato.
In a jar with a tight-fitting lid, add the soy sauce, honey or agave, sesame oil, rice vinegar, ginger root and canola oil. Put the lid on, and shake to emulsify the dressing. Pour as much as needed over the shrimp and vegetables, and toss well.
Serve at room temperature.
Other recipes that use these pantry ingredients:
Edamame guacamole, from Two Peas and Their Pod
Korean-style cucumber and edamame salad, from FatFree Vegan Kitchen
Avocado, tomato, edamame and red onion salad with cumin-lime vinaigrette, from Kalyn's Kitchen
Moroccan shrimp salad, from Taste Buddies
Shrimp salad with lime vinaigrette, from Sauce and Sensibility