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.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 460
  • Calories from fat: 40%
  • Fat: 20.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 9.2g
  • Polyunsaturated fat: 4.7g
  • Protein: 42.1g
  • Carbohydrate: 31.6g
  • Fiber: 6.8g
  • Cholesterol: 243mg
  • Iron: 7.9mg
  • Sodium: 659mg
  • Calcium: 209mg


  • 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


  1. 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.
  2. 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.
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