Vietnamese Shrimp Edamame Salad is a bonanza of healthy delicious flavors. Gluten free, dairy free and packed with tons of vegetables and healthy protein.
This post was sponsored by Soyfoods Association of North America. The opinions are completely my own.
This salad is the shizzle, it is fabulous, and you are going to love it! Bold words, but oh-so-true. Before you scroll down and look at the recipe and say woo, hold on that looks complicated, stop, it is not complicated, I promise. It takes about 15 minutes to chop and assemble and only about 6 minutes to cook so that the whole bowl of goodness can be on your table in less than 25 minutes. This recipe is packed with healthy protein, tons of heart-healthy veggies and is gluten free and dairy free.
Give it a try and let me know how much you love it, cause love it you will! I kind of sound like Yoda…
April makes me think of spring, Easter, daffodils and warmer temperatures. April is also National Soyfoods Month. This is great because I can with you about how soyfoods can be swapped into your favorite recipe to add protein and nutrients for a heart-healthy alternative. They can also be used in place of dairy or meat-based ingredients, helping to keep recipes dairy free.
I swapped out Edamame in place of cheese in this recipe. The Edamame has a creamy texture similar to cheese, but without the dairy. Edamame is also a great source of fiber and protein.
Strive to add soyfoods in your daily recipes.
Try soy yogurt in dips, toppings, and garnishes or as an ingredient in baked goods. Have a favorite cheesecake recipe or cream cheese frosting? Soy cream cheese works well in all types of recipes, including those that involve cooking and baking. Frozen soy-based desserts can be a great replacement for ice cream any time of the day!
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced or grated
- 2 red chile peppers, seeded + finely chopped
- 2 tablespoons gluten free hoisin sauce or your favorite thick barbecue sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 1 teaspoon fish sauce
- ¼ teaspoon red chili flakes
- Vietnamese Shrimp Edamame Salad
- ½ pound shrimp, shelled and deveined
- 2 tablespoons soy sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 tablespoon fresh lime juice
- ½ teaspoon curry powder
- ¼ teaspoon ground cayenne
- 1 clove garlic, minced
- 1½ large avocado's, sliced thin
- 1 large carrot, thin julienne cuts (like match sticks)
- 1 red bell pepper, sliced into small sticks
- 1 large head butter lettuce, chopped
- 4 green onions, sliced
- ¼ cup cilantro - roughly chopped
- 1 cup edamame
- 2 tablespoons toasted sesame seeds
- ¼ cup toasted cashews
- In a medium bowl or glass measuring cup, combine all your ingredients. Set aside until ready to serve.
- In a medium size bowl combine the soy sauce, honey, sesame oil, lime juice, curry powder, and garlic. Whisk to combine and add the shrimp, toss well.
- Heat a skillet to medium high heat and add the shrimp and all the liquids. Cook the shrimp for about 2-3 minutes on both sides or until the shrimp is pink and cooked through and the sauce has reduced.
- Remove from the heat allow to cool.
- In a large bowl combine the shrimp, avocado, carrots, bell peppers, chopped lettuce, green onions, cilantro, edamame, sesame seeds and cashews.
- Lightly toss and add the dressing, toss again, divide the salad among bowls.
To toast Sesame Seeds: Add to small skillet over low heat, toss after a few minutes, once sesame seeds start to brown.