Best Shrimp And Edamame With Lime Recipes

SPICY THAI SHRIMP SALAD

Spicy Thai Shrimp Salad image

Spicy Thai Shrimp Salad combines grilled shrimp, fresh edamame, crunchy almonds, and crispy wonton strips under dressings of spicy-sweet peanut sauce and a bright chili-lime vinaigrette. (Inspired by Applebee's)

Provided by Renee

Time 30m

Number Of Ingredients 31

Ingredients

1 teaspoon minced garlic
8 ounces raw shrimp peeled & deveined
½ teaspoon butter
2 tablespoons olive oil
½ teaspoon chili powder
¼ teaspoon cayenne
½ head Napa or Savoy cabbage (chopped)
2 cups fresh spinach (coarsely chopped)
1 cup shredded red cabbage
2 medium carrots ( peeled and shredded)
½ cup shelled edamame
3 green onions ( thinly sliced)
¼ cup sliced almonds ( toasted)
Wonton Strips
¼ cup chopped cilantro (reserve some uncut for garnish)
Juice of 2 limes
Zest of 1 lime
2 tablespoon olive oil
2 tablespoon honey
1 tablespoons soy sauce
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
¼ - ½ teaspoon Gochujang paste ( Depending on how spicy you like things)
¼ cup creamy peanut butter
¼ cup canned coconut milk
1 tablespoon fish sauce (We recommend "Red Boat" fish sauce)
1 - 2 tablespoons fresh lime juice
1 tablespoon honey or coconut or agave nectar
1 clove minced garlic
½ - 1 teaspoon grated fresh ginger
½ - 1 teaspoon Gochujang paste

Steps:

In a large self-sealing plastic bag, combine shrimp, minced garlic, chili powder, and cayenne. Toss until shrimp are evenly coated with the spice mix.
Heat a large, heavy skillet over medium high heat. Melt olive oil and butter and swirl to coat the bottom the the skillet. Add shrimp in a single layer. (Do not crowd in pan.) Pan-fry about 2 minutes, then turn and fry until shrimp become pink all the way through and slightly firm, about 2-3 minutes. Do not over cook! Carefully remove shrimp from skillet and set aside.
Layer or toss cabbages, spinach, carrots, edamame, green onions, and sliced almonds, wonton strips, and cilantro in bowl. Drizzle with Chili-Lime Vinaigrette and Sweet & Spicy Peanut Sauce. Garnish with additional cilantro and wonton strips. Serve with additional Vinaigrette and Peanut Sauce.
Combine all ingredients in a jar and shake to combine. (Remember to put the lid on first!)
Combine all ingredients and whisk or blend until smooth.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 15 g, Protein 19 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 144 mg, Sodium 502 mg, Fiber 6 g, Sugar 5 g, Calories 278 kcal

GINGERY SHRIMP SALAD WITH CRISPIES

Gingery Shrimp Salad with Crispies image

Composing a great dinner salad is all about achieving the right balance of textures and flavors. Here, it's the juicy seared shrimp and crunchy tortilla strips that make this healthy entrée seem like a special occasion treat, even though it's quick and easy enough to make on a weeknight.

Provided by Lauryn Tyrell

Time 30m

Number Of Ingredients 11

Ingredients

1/4 cup hot-pepper jelly
1 tablespoon grated fresh ginger
2 tablespoons distilled white vinegar
4 tablespoons vegetable oil, divided, plus more for frying
Kosher salt and freshly ground pepper
12 ounces large shrimp, peeled and deveined
2 small (6-inch) flour tortillas, cut into 1-by-1/2-inch strips
4 cups chopped romaine lettuce
3 cups store-bought coleslaw mix
1 cup frozen edamame, thawed and drained
1 cup mixed fresh herb leaves, such as mint and cilantro

Steps:

In a bowl, whisk together jelly, ginger, vinegar, and 3 tablespoons oil; season with salt and pepper. Place 3 tablespoons dressing in another bowl; add shrimp and toss.
Heat 1/2 inch oil in a small, deep pot over medium until a single tortilla strip sizzles immediately when added. Fry half of tortilla strips, stirring occasionally, until crisp and light golden, about 30 seconds. Transfer to paper towels; season with salt. Repeat with remaining strips.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add shrimp in a single layer and cook, flipping once, until pink and lightly charred, about 3 minutes total. Transfer to a plate. Toss romaine, coleslaw, edamame, and herbs with remaining dressing. Top with shrimp and tortilla strips; serve.