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Edamame and Shrimp Bruschetta

Photo: Iain Bagwell; Styling: Victoria Cox

Prep time 8 mins
Bake time 8 mins

Serves 4

Give bruschetta a little kick by topping with pureed edamame and shrimp tossed in lemon zest. 


  • Salt and pepper
  • 1 1/2 cups frozen shelled edamame
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 2 scallions, white and light green parts, chopped
  • 2 tablespoons lemon juice
  • 1/2 pound small cooked, peeled, deveined shrimp, chopped
  • 1/2 teaspoon lemon zest
  • 8 slices whole-grain country bread, 1/2-inch thick
  • Fresh herbs, such as parsley, thyme and/or chives, chopped, optional

Nutrition Information

  • calories 459
  • fat 20 g
  • satfat 3 g
  • protein 30 g
  • carbohydrate 41 g
  • fiber 9 g
  • cholesterol 115 mg
  • sodium 806 mg

How to Make It

  1. Bring a saucepan of lightly salted water to a boil. Add edamame and cook until soft but not mushy, 4 to 5 minutes. Drain and let cool slightly.

  2. Pulse edamame, 2 Tbsp. olive oil, 1/2 tsp. salt, garlic, scallions and lemon juice in a food processor several times until coarsely pureed. Add water, a tablespoon at a time, until puree just comes together. Toss shrimp with 1 Tbsp. olive oil and lemon zest. Season with salt and pepper.

  3. Place a rack 4 to 5 inches from heat source and preheat broiler. Brush bread slices with remaining 1 Tbsp. oil and sprinkle with salt. Spread in a single layer on a baking sheet. Broil until bread turns golden, watching carefully to prevent burning, 1 1/2 to 2 minutes. Flip bread and toast other side until lightly golden, another minute or so. Spread edamame mixture on oiled side of bread, top with shrimp and herbs, if desired, and serve.