Warm edamame and shrimp salad

4

PREP TIME

10 min

Makes

4 Servings

* PLUS Cooking time: 7 minutes
Warm edamame and shrimp salad

George Whiteside


Ingredients

  • 340-g peeled, uncooked shrimp , medium or large
  • 2 large lemons
  • 1/4 cup finely chopped dill
  • 2 tsp honey
  • generous pinch salt
  • generous pinch freshly ground pepper
  • 1/4 cup olive oil
  • 1 endive
  • 2 cups frozen shelled edamame
  • 1 red bell pepper
  • 2 garlic cloves , minced

Instructions

  • If using frozen shrimp, thaw following package directions. Pat dry. Squeeze ¼ cup (50 mL) juice from lemons into a large bowl. Add dill, honey, salt and pepper. Slowly whisk in oil. Slice endive. Add to bowl.
  • Fill a large saucepan with water and bring to a boil over high. Add a generous pinch of salt, if you like. When boiling, add edamame. Boil until tender, about 4 min. Drain well. Meanwhile, thinly slice pepper.
  • Lightly coat a large frying pan with oil and set over medium-high. Add shrimp, pepper and garlic. Sauté until shrimp are pink, 3 to 5 min. Add to vinaigrette in bowl along with edamame. Toss to coat. Great served warm or at room temperature with wedges of lemon for squeezing overtop.

Nutrition (per serving)

  • Calories
  • 321,
  • Protein
  • 25 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 19 g,
  • Fibre
  • 4 g,
  • Sodium
  • 131 mg.