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

Recipe by MyRecipes March 2015


Credit: Iain Bagwell; Styling: Victoria Cox

Recipe Summary

8 mins
16 mins
8 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

459 calories; fat 20g; saturated fat 3g; protein 30g; carbohydrates 41g; fiber 9g; cholesterol 115mg; sodium 806mg.