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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.  
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Main Course, Salad
Cuisine: Asian
Keyword: edamame salad, shrimp salad, vietnamese salad
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:

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

Shrimp:

  • 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.

Salad:

  • 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.

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.