Marinated Shrimp Edamame Salad

Holly Clegg
  • Yield: 6 servings


1pound medium peeled shrimp, cooked, seasoned, coarsely chopped
1cup shelled edamame, cooked according to directions, drained
1cup halved cherry tomatoes
1bunch green onions, chopped
1tablespoon lime juic
2tablespoons roasted garlic seasoned rice vinegar
1tablespoon olive oil
1teaspoon wasabi paste
1teaspoon grated fresh ginger or 1/2 teaspooon ground ginger


  1. In medium bowl, combine shrimp, edamame, tomatoes and green onions.
  2. In small bowl, whisk together remaining ingredients; toss with shrimp mixture. Makes 4 cups.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 153
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 147mg
  • Sodium 198mg
  • Carbohydrate 8g
  • Fiber 3g
  • Sugars 4g
  • Protein 19g