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
From the pantry, you'll need: frozen shrimp, reduced-sodium soy sauce, honey or agave nectar, sesame oil, rice vinegar, fresh ginger root, canola oil.
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.
More recipes in The Perfect Pantry:
Spicy edamame salad
Black bean and shrimp quesadillas
Rice stick noodle salad with caramelized shrimp
Cucumber ribbon salad
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
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I was going to make the quinoa salad from last week, but this dressing is so compelling! So many recipes with their siren call -- how many meals a day can we eat, or even prepare? What does The Hand say?
Perfect summer dish to avoid the hot oven!
Yes, yes, yes. I want some of this right now!
Susan, I don't know what The Hand says, but you know what I'm going to say... why not try this dressing on the quinoa salad, or try that dressing on this salad?! I have jars of leftover dressings from both salads in my refrigerator (I always make extra dressing), along with my favorite balsamic dressing and a few others (like your preserved lemon dressing), just in case the urge to mix and match strikes me.
Maris, that was my goal, absolutely -- no oven!
Kalyn, you would love it. And you could always add more vegetables from your garden, too.
Beautiful picture! Great way to dress up a dish.
Lydia, love this simple no-cook dish. Assembling good, fresh ingredients is definitely appealing in this hot weather!
Jeanette, I mix up a bunch of different dressings and keep them in jars in the fridge. Then I can assemble any type of salad, and mix and match the dressings. No cooking required!
To follow up -- made the chipotle-lime dressing with a quinoa salad for lunch, more dressing in the fridge (and it was a winner). I'll have to hit this one for the weekend. Thanks for the hand-holding, Lydia!
This looks like something I could sink my teeth into! Love the combo of flavors....and the edamame :)
and if you had leftover grilled shrimp ( I know that is crazy idea) you could use that with a little less edamame and throw it all over some lettuce for crunch! (or cabbage!)