Very, Very Green Edamame and Shrimp Salad

Warm Edamame and Shrimp Salad

I just got back from Hawaii. I (almost) have a tan and I have fresh flavors and fresh seafood on my mind. So I made a rather elegant “first day back to real life” lunch for myself. Warm Edamame and Shrimp Salad.

Yeah. It’s as good as it sounds. It had to be because it fulfilled a craving. A craving to eat light.

I needed to eat light because I ate like a pig in Hawaii. A big, fat, happy pig!

I drank like a fish too. That is if fish in Hawaii drink really good beer from Maui Brewing Co and Kona Brewing Company. Yet when I stop to think about it, I doubt fish drink that well. Who would throw beer that good in the ocean for the fish to wallow in?

Hawaii was beautiful though. I hope you saw my Instagram posts (SippitySupGreg) or Twitter (@SippitySup).

I do have a complaint however. We ate almost NO vegetables. Fruit yes. But vegetables not so much. The restaurants didn’t really feature them. The grocery stores had tasteless bagged greens and barely anything else. The Farmers Market had soap and dangly earrings. I’m exaggerating and not really complaining mind you, but I arrived home craving something green, very, very green.

Edamame is green. Very, very green. I paired it with shrimp (and really good wine my brother Grant chose). Because I was craving shrimp as good as I got in Hawaii (and wine as good as their beer). The wine was perfect, but the shrimp I got here were not nearly as good as the shrimp I found in Hawaii. Why is there always a trade-off? GREG

Yealands Wine PairingWarm Edamame and Shrimp Salad serves 4 CLICK here for a printable recipe

  • 12 large raw shrimp, peeled and deveined
  • 1/4 c plus 2 tablespoons fresh lime juice, divided
  • 1 T sriracha hot sauce, plus more to taste
  • 1 T brown sugar
  • 8 clv garlic, peeled and minced, divided
  • 1 T ketchup
  • 1 thai bird chile, thinly sliced
  • 1/4 c vegetable oil
  • 2 T chinese mustard oil (substitute sesame oil)
  • 1/4 c soy sauce
  • 3 c frozen shelled edamame, cooked according to package instruction, divided
  • 1/2 c finely diced red bell pepper
  • 1 T black sesame seeds
  • 1 t sambal oelek chile paste
  • 1/2 t kosher salt, divided
  • 1/2 t cracked black pepper
  • 1/4 c water
  • 2 T chopped mint leaves
  • 4 lime wedges

Lightly oil the clean grates on a grill or grill pan then heat the grill to medium-high heat.

Marinate the shrimp: Put the shrimp into a medium bowl. Whisk together 1 tablespoon lime juice, hot sauce, brown sugar, 6 cloves minced garlic, ketchup, thai bird chile, vegetable oil, mustard oil and soy sauce in another medium bowl. Pour the mixture over the shrimp to marinate for about 10 minutes while you assemble the salad.

Make the garnish: In a small bowl combine 1/2 cup cooked, shelled edamame, bell pepper, sesame seeds, 1 tablespoon lime juice, chile paste, 1/4 teaspoon each salt and pepper. Set aside.

Make the puree: Place the remaining 2 1/2 cups cooked shelled edameame in the bowl of a food processor. Add the remaining 1/4 cup lime juice, water, mint, remaining 2 cloves minced garlic, remaining 1/4 teaspoon each salt and pepper. Pulse the machine 6 or 8 times, scrape the siides, then run the machine non stop until a smooth texture is achieved. You may need to scrape the sides once or twice more to assure an even texture. Set aside.

Grill the shrimp: Place the shrimp onto the hot grill and cook approximately 1 to 2 minutes per side, until pink and nicely marked.

Plate the salad: If you made this while the edamame was still warm, the puree will be ready to use. If you make it in advance, reheat it in a small skillet or the microwave. Then divide it evenly between 4 individual salad plates. Nestle 3 warm shrimps into the puree, then sprinkle some of the garnish on top. Serve with a lime wedges.

Source: Inspired by 2 different recipes from Martha Stewart and The Food Network



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