Shrimp-Edamame Salad

Prep: 11 minutes; Stand: 5 minutes; Cook: 6 minutes. For a slightly tangier salad, use 2 tablespoons of lemon juice in place of the rice vinegar.


4 servings (serving size: 1 3/4 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 460
Caloriesfromfat 40 %
Fat 20.3 g
Satfat 2.6 g
Monofat 9.2 g
Polyfat 4.7 g
Protein 42.1 g
Carbohydrate 31.6 g
Fiber 6.8 g
Cholesterol 243 mg
Iron 7.9 mg
Sodium 659 mg
Calcium 209 mg


3 1/2 ounces Chinese noodles (1/3 of a 10-ounce package)
7 teaspoons extravirgin olive oil, divided
1 (16-ounce) package frozen shelled edamame (soybeans), thawed
1/2 teaspoon salt, divided
2 garlic cloves, crushed
1 pound steamed peeled shrimp
3/4 cup chopped red bell pepper
1/2 cup diced peeled avocado (about 1/2 small)
1/4 cup chopped fresh cilantro
2 tablespoons seasoned rice vinegar
2 tablespoons lemon juice
2 teaspoons low-sodium soy sauce


Break noodles into large pieces. Place noodles in a large nonstick skillet, and cover with boiling water. Cover and let stand 5 minutes. Drain. Cut noodles into small pieces.

Wipe pan dry with paper towels. Heat 1 teaspoon oil in pan over medium-high heat. Add cooked noodles, soybeans, and 1/4 teaspoon salt; sauté 3 minutes or until thoroughly heated. Stir in garlic and shrimp; cook 3 minutes or until thoroughly heated. Remove from heat, and stir in remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, bell pepper, and remaining ingredients. Toss gently.


Cooking Light Superfast Suppers

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note