Warm Edamame and Shrimp Salad

This Warm Edamame and Shrimp Salad is a beautiful plate of healthy food that’s elegant enough to serve at a dinner party, but it only takes a few minutes to prepare.

Warm Edamame and Shrimp Salad 

Print This Recipe Total time Yield 4Source Inspired by 2 different recipes from Martha Stewart and The Food NetworkPublished


  • 12 large raw shrimp peeled and deveined
  • ¼ cup plus 2 tablespoons fresh lime juice, divided
  • 1 tablespoon sriracha hot sauce plus more to taste
  • 1 tablespoon brown sugar
  • 8 clove garlic peeled and minced, divided
  • 1 tablespoon ketchup
  • 1 thai bird chile thinly sliced
  • ¼ cup vegetable oil
  • 2 tablespoon chinese mustard oil (substitute sesame oil)
  • ¼ cup soy sauce
  • 3 cup frozen shelled edamame cooked according to package instruction, divided
  • ½ cup finely diced red bell pepper
  • 1 tablespoon balck sesame seeds
  • 1 teaspoon sambal oelek chile paste
  • ½ teaspoon kosher salt divided
  • ½ teaspoon cracked black pepper
  • ¼ cup water
  • 2 tablespoon 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 ½ cup cooked, shelled edamame, bell pepper, sesame seeds, 1 tablespoon lime juice, chile paste, ¼ teaspoon each salt and pepper. Set aside.

Make the puree: Place the remaining 2 ½ cups cooked shelled edameame in the bowl of a food processor. Add the remaining ¼ cup lime juice, water, mint, remaining 2 cloves minced garlic, remaining ¼ 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.