Each bite of this ceviche inspired shrimp and edamame salad is a flavor and texture explosion thanks to vibrant veggies, protein-packed edamame, succulent shrimp, tangy citrus and creamy avocado. Enjoy as a chopped salad or even as a delicious dip.
I know this may sound a little odd but for years my mom has added shelled edamame to chicken soup. While it may not seem to be an obvious addition, I adore it and it’s an ingredient I began adding to chicken soup in our house as well because I love the flavor, texture (gotta love a little crunch!) and boost of plant-based protein.
Fast forward several years from our initial edamame chicken soup discovery and our boys have all first tried edamame as they were helping me make chicken soup. They each fell in love with the mild-flavored little beans and frequently request edamame (especially in the shell with salt) as a snack or lunch or dinnertime side. Edamame quickly became something we always have on hand in our freezer.
I say all this to say, I’ve been amazed at all the ways edamame enhances various recipes. We’ve used it in countless dips and soups as well as the more obvious stir frys, poke bowls and salads. Most recently, I threw a heaping helping of edamame into something I called ceviche-inspired shrimp and edamame salad when I served it to our family. I realize it’s not “real” ceviche since it does not involve raw shrimp or seafood but the tangy citrusy flavors of ceviche are there.
For the sake of accuracy, I’m calling this recipe a ceviche inspired shrimp edamame salad on the blog today because if you make it I think you’ll agree it definitely has a ceviche vibe. There’s no lettuce or traditional leafy greens in this salad but rather lots of freshly chopped bell pepper, edamame, red onion, creamy avocado, tons of cilantro, freshly-squeezed citrus juices, salt and lots and lots of shrimp!
This is the kind of salad I really dig because it is so far from boring. Every bite contains different textures and flavors and with hot summer days on the horizon, it’s a cold, refreshingly light salad I know we’ll be making all the time. Bonus: It actually works well as a dip served with crisp tortilla tips as well if you’re looking for a delicious side dish to contribute to a spring or summer cookout. (You’ll just want to chop everything up a little smaller!)
If you make this recipe, I hope you love it as much as we do!
Ceviche Inspired Shrimp Edamame Salad
Ceviche Inspired Shrimp and Edamame Salad
Prep Time: 10 minutes
Cook Time: 60 minutes marinating time
Total Time: 13 minute
Yield: 6 servings 1x
Category: salad, side dish
Method: no bake, refrigeration
Diet: Gluten Free
Description
Each bite of this ceviche inspired shrimp and edamame salad is a flavor and texture explosion thanks to vibrant veggies, protein-packed edamame, succulent shrimp, tangy citrus and creamy avocado. Enjoy as a chopped salad or even as a delicious dip.
- 2 pounds shrimp, cooked and peeled and chopped into thick chunks
- 1/2 red onion, diced and soaked in water for 10 minutes (this removes some of the “bite”)
- 1 cup grape or cherry tomatoes, halved
- 1 bell pepper, diced
- 1 cup edamame, shelled
- 1 large bunch cilantro, diced
- juice of 4 limes (approximately 1/2 cup lime juice)
- juice of 2 lemons (approximately 1/4 cup lemon juice)
- juice of 1/2 orange
- sea salt, to taste
- 1 avocado
Instructions
- Combine everything but the avocado.
- Cover and refrigerate for at least one hour or up to 6 hours.
- Remove salad from the refrigerator and mix together again. Dice avocado and stir together again.
- Serve in bowls, salad-style or with crisp tortilla chips as a deliciously fresh and satisfying dip!
Keywords: shrimp edamame salad, shrimp salad, shrimp, edamame, edamame shrimp salad, shrimp ceviche, edamame shrimp ceviche, chopped shrimp salad, shrimp edamame ceviche
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