Marinated Shrimp Edamame Salad
Holly Clegg
- Yield: 6 servings
Ingredients
- 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
Instructions
- In medium bowl, combine shrimp, edamame, tomatoes and green onions.
- 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
