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–+ servings
shrimp edamame salad in a white bowl beside a bowl of cashews and a bowl of cut up limes.

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.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dinner, Lunch, Main
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!