High-Protein Shrimp + Edamame Flavor Explosion Salad 
This Salad is COMPLETELY PACKED with greens + protein to help you feel REALLY GOOD throughout your day!
Perfect for lunch or dinner, you’ll LOVE all of the flavors and textures happening here.
I usually keep frozen shrimp and a package of frozen edamame in my freezer (thaw completely before making your salad) so this DELICIOUS meal idea can be made anytime.
Why Protein?
Protein helps keep you feeling full and satisfied throughout the day.
It’s considered the most satiating nutrient and can help keep your appetite at bay between meals. It really does make a difference!
Protein also helps your body maintain its muscle mass if you’re losing weight, which can be VERY important for your keeping up your strength.
Research shows that spreading your protein intake out over the course of the day is the best bet for making the most of it. So my tip is to make sure you’re eating something with protein in it at every single meal and most snacks!
ALWAYS use freshly-squeezed lime juice from an actual fresh lime. Bottled lime juice from the store will give your salad a strange metallic or overly acidic taste.
Want to get the most juice possible from each of your fresh limes? Of course, we do! Here’s a quick trick:
On your counter or a cutting board, press and roll the lime back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
4 servings
Ingredients:
- 1 Tbsp avocado oil or olive oil
- 1-1/2 lbs raw shrimp, peeled and deveined
- sea salt and ground pepper, to taste
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp chili powder
- 24 oz edamame
- 4 green onions, chopped
- 2 large red bell peppers, diced
- 1 cup fresh cilantro leaves, chopped
- 8 cups baby spinach, chopped
- 2 fresh limes, juiced
- 2 tsps sesame oil
- sea salt or ground black pepper to taste
- 2 tsps sesame seeds
Instructions:
Heat your oil in a large skillet over medium-high heat. Add in the shrimp then season with sea salt, pepper, ground ginger, garlic, and chili powder.
Cook while stirring until your shrimp are pink and opaque.
Once shrimp are finished cooking, transfer them into a large serving bowl.
While your shrimp cool a bit, chop all of your veggies. Add them to the bowl
with the shrimp along with the edamame.
Drizzle your salad with sesame oil and freshly squeezed lime juice. Season to your
taste, then toss well to combine.
Garnish with sesame seeds and enjoy!
Rachel
Ingredients
- 1 Tbsp avocado oil or olive oil
- 1-1/2 lbs raw shrimp, peeled and deveined
- sea salt and ground pepper, to taste
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp chili powder
- 24 oz edamame
- 4 green onions, chopped
- 2 large red bell peppers, diced
- 1 cup fresh cilantro leaves, chopped
- 8 cups baby spinach, chopped
- 2 fresh limes, juiced
- 2 tsps sesame oil
- sea salt or ground black pepper to taste
- 2 tsps sesame seeds
Instructions
- Heat your oil in a large skillet over medium-high heat. Add in the shrimp then season with sea salt, pepper, ground ginger, garlic, and chili powder.
- Cook while stirring until your shrimp are pink and opaque.
- Once shrimp are finished cooking, transfer them into a large serving bowl.
- While your shrimp cool a bit, chop all of your veggies. Add them to the bowl
- with the shrimp along with the edamame.
- Drizzle your salad with sesame oil and freshly squeezed lime juice. Season to your
- taste, then toss well to combine. Garnish with sesame seeds and enjoy!
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