Best Edamame Salsa Recipes

EDAMAME AND BEAN SALAD WITH SHRIMP AND FRESH SALSA

Edamame and Bean Salad With Shrimp and Fresh Salsa image

Make and share this Edamame and Bean Salad With Shrimp and Fresh Salsa recipe from Food.com.

Provided by Barb G.

Categories Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup frozen shelled edamame
1/2 cup cooked small shrimp
1/2 cup canned cannellini beans, rinsed and drained
1/2 cup halved cherry tomatoes
1 -2 tablespoon chopped red onion
1 teaspoon minced jalapeno pepper
1 tablespoon chopped cilantro
2 teaspoons fresh lime juice
1 1/2 teaspoons extra virgin olive oil
1/8 teaspoon salt

Steps:

Cook edamame according to package directions (they can be cooked in microwave in minutes). Drain and rinse with cold water.
Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion and jalapeño pepper.
Combine cilantro, lime juice, olive oil, and salt, stirring with a whisk.
Drizzle over edamame mixture, and toss gently to combine; cover and chill.

SKINNY CAJUN SHRIMP WITH MANGO-EDAMAME SALSA

Skinny Cajun Shrimp with Mango-Edamame Salsa image

60% less total fat • 45% less sodium than the original recipe. Perfect for those in a hurry, this sweet and spicy shrimp dish is ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

2 mangoes, seeded, peeled, and chopped
1 cup frozen shelled edamame, prepared according to package directions and cooled slightly
1 red sweet pepper, seeded and chopped
1/2 cup finely chopped green onions
1/4 cup snipped fresh cilantro
2 tablespoons lime juice
1 1/2 tablespoons canola oil
1/4 teaspoon salt
1 pound fresh or frozen large shrimp
2 teaspoons purchased salt-free Cajun seasoning
Belgian endive leaves (optional)

Steps:

For mango-edamame salsa, in a medium bowl combine mangoes, edamame, red pepper, green onions, cilantro, lime juice, 1/2 tablespoon canola oil, and the salt. Toss gently to mix. Cover and chill until serving time or for up to 2 hours. Makes 3 cups.
Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a large bowl toss shrimp with Cajun seasoning. In a heavy large skillet heat remaining 1 tablespoon canola oil over medium-high heat. Add shrimp; cook and stir about 5 minutes or until shrimp are opaque.
Serve shrimp with mango-edamame salsa and, if desired, Belgian endive leaves.

Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 170 mg, Fat 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 3 ounces cooked shrimp plus 3/4 cup salsa, Sodium 330 mg, Sugar 22 g, TransFat 0 g

EDAMAME SALSA

EDAMAME SALSA image

Categories Bean

Yield 6

Number Of Ingredients 8

Ingredients

10 oz. shelled edamame
1/4 c. bottled vinaigrette
1 c. roma tomatoes, seeded and diced
1/4 c. diced red onion
1 jalepeno, seeded and diced
2 cloves roasted minced garlic
2 t. chopped basil
2 t. fresh lime juice

Steps:

Mix the soy beans and vinaigrette in a bowl. Allow to marinate overnight. Combine remaining ingredients and mix thoroughly. Pour over soy beans and refrigerate until serving.