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Vietnamese Shrimp Edamame Salad

Vietnamese Shrimp Edamame Salad is a bonanza of healthy delicious flavors.  Gluten free, dairy free and packed with tons of vegetables and healthy protein.  

Course Main Course, Salad
Keyword Dairy Free, Edamame, Gluten Free, Salad,, Shrimp
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4
Author Amy

Ingredients

Dressing:

  • 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
  • 1/4 teaspoon red chili flakes

Vietnamese Shrimp Edamame Salad

  • Ingredients

Shrimp:

  • 1/2 pound shrimp shelled and deveined
  • 2 tablespoons soy sauce
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cayenne
  • 1 clove garlic minced

Salad

  • 1 1/2 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
  • 1/4 cup cilantro - roughly chopped
  • 1 cup edamame
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup toasted cashews

Instructions

Dressing:

  1. In a medium bowl or glass measuring cup, combine all your ingredients. Set aside until ready to serve.

Shrimp:

  1. 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.
  2. 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.
  3. Remove from the heat allow to cool.

Salad:

  1. In a large bowl combine the shrimp, avocado, carrots, bell peppers, chopped lettuce, green onions, cilantro, edamame, sesame seeds and cashews.
  2. Lightly toss and add the dressing, toss again, divide the salad among bowls.

Recipe Notes

To toast Cashews: Add to small skillet over medium heat, toss after a few minutes, once cashews start to brown. To toast Sesame Seeds: Add to small skillet over low heat, toss after a few minutes, once sesame seeds start to brown.