This Shrimp Edamame Crunch Salad is fresh, healthy and works great for meal prep! It’s loaded with shredded cabbage, carrots, edamame and cashews, and tossed with a tangy sesame lime dressing.
Salad season is in full swing and if you’re looking for some new ones to add to the rotation, this Shrimp Edamame Crunch Salad is such a good one to try!
This one is perfect for when you’re craving salad, but want something that’s actually going to be satisfying and keep you full. It’s packed with protein thanks to the shrimp and edamame, has a nice crunch from the cashews and fresh veggies and is finished off with a delicious, tangy dressing.
Why you’ll love this salad
- Full of flavour: this salad has a bright, zesty flavour that’s really refreshing, especially during the warmer months.
- Great for meal prep: it holds up well in the fridge, even after tossing with dressing!
- Nutrient-dense: it’s packed with fibre, protein, vitamins and minerals.
- Requires minimal cooking: the only thing you need to cook is the shrimp, which takes about 4 minutes.
Ingredient notes
- Shrimp: purchasing shrimp that’s already deveined and has the tails removed can be a great time saver!
- Edamame: gives the salad an extra boost of protein and makes it more satisfying. I like to use pre-shelled edamame.
- Red cabbage: provides a nice, crisp texture. Make sure to thinly slice so that it’s easier to eat. A combination of green and red cabbage would also be nice!
- Carrots: for some added colour and sweetness. I like to use my food processor (with the shredding disc) to easily shred my carrots, however you could also grate them or purchase pre-shredded carrots.
- Cashews: adds a nice crunch and texture to the salad. Gently toasting in a dry skillet can give them some added flavour, but leaving them raw is perfectly fine as well. Not a fan of cashews? Peanuts would also be delicious!
- Green onion: for a subtle onion flavour. I wouldn’t substitute with white or red onion as it may overpower the salad.
- Cilantro: adds a burst of freshness and brightens up the salad.
- Garlic: a must in my opinion!
- Extra-virgin olive oil: along with sesame oil, this makes up the base of the dressing and adds some healthy fats to the salad.
- Sesame oil: adds a rich, nutty flavour to the dressing.
- Lime: we’re using the zest and juice for a bright, tangy flavour.
- Rice vinegar: for a little more acidity.
- Tamari: low-sodium soy sauce can also be used.
- Maple syrup: for a touch of sweetness. Honey also works.
- Red pepper flakes: completely optional, but are the perfect addition if you like a little heat.
How to make shrimp edamame crunch salad
- Cook shrimp: toss with oil and season with salt. Cook in a large skillet until pink and opaque, then stir in the lime juice and set aside to cool. Â
- Cook the edamame: cook in boiling water according to package directions. Drain and set aside to cool.
- Make the dressing: combine all the dressing ingredients in a jar or bowl and shake or whisk together.
- Assemble the salad: add the shrimp, edamame, cabbage, carrot, cashews, green onion and cilantro to a large bowl. Pour the dressing on top and mix. Enjoy!
If you make this Shrimp Edamame Crunch Salad, I’d love to hear from you! Feel free to leave a comment or review below, or tag me on Instagram.
Shrimp Edamame Crunch Salad
This Shrimp Edamame Crunch Salad is fresh, healthy and works great for meal prep! It's loaded with shredded cabbage, carrots, edamame and cashews, and tossed with a tangy sesame lime dressing.
SERVINGS 4
Ingredients
Salad
- 1 lb shrimp thawed, peeled and deveined
- 1 tbsp avocado oil
- Sea salt to taste
- 1 tbsp fresh lime juice
- 12 oz shelled frozen edamame ~2 cups
- 3 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup toasted or raw cashews chopped
- 1/3 cup sliced green onion
- 1/2 cup fresh cilantro chopped
Dressing
- 2 tbsp extra-virgin olive oil
- 1.5 tbsp sesame oil
- Zest 1 lime ~1 tsp
- 2 tbsp fresh lime juice
- 2 tbsp rice vinegar
- 1 tbsp tamari
- 1 clove garlic minced
- 1-2 tsp maple syrup
- 1/8-1/4 tsp red pepper flakes optional
Instructions
- Pat the shrimp dry with paper towel. Place in a bowl, toss with oil and season with salt. Heat a large skillet over medium high heat. Add the shrimp, spread in an even layer and cook undisturbed for 2 minutes. Flip and cook for another 1-2 minutes until pink and opaque. Stir in the lime juice then remove shrimp from the skillet and set aside to cool. Once cool, chop in half or into three pieces, depending on the size of the shrimp.1 lb shrimp, 1 tbsp avocado oil, Sea salt to taste, 1 tbsp fresh lime juice
- Cook the edamame in boiling water according to package directions. Drain and set aside to cool.12 oz shelled frozen edamame
- Meanwhile, make the dressing. Combine all the dressing ingredients in a jar or bowl and shake or whisk together.2 tbsp extra-virgin olive oil, 1.5 tbsp sesame oil, Zest 1 lime, 2 tbsp fresh lime juice, 2 tbsp rice vinegar, 1 tbsp tamari, 1 clove garlic, 1-2 tsp maple syrup, 1/8-1/4 tsp red pepper flakes
- Once the shrimp and edamame have cooled, add to a large bowl with the cabbage, carrot, cashews, green onion and cilantro. Pour the dressing on top and mix until well combined. Taste and adjust seasoning as desired. Serve with fresh lime wedges and enjoy!3 cups shredded red cabbage, 1 cup shredded carrots, 1 cup toasted or raw cashews, 1/3 cup sliced green onion, 1/2 cup fresh cilantro
Did you make this recipe?Let me know how it was!
