Saturday, May 03, 2008

Shrimp and Avocado Salad with Edamame, Cilantro, Chipotle, and Lime

Shrimp and Avocado SaladIn Utah the gardener's rule is don't plant your tomatoes until after Mother's Day. I've tempted fate for years by planting earlier, and since my garden has a nice tall fence on three sides, I've been able to get away with it. Of course, when you break rules you get caught eventually, and after temperatures below freezing two nights in a row, I'm mourning the loss of about half the tomato plants I showed in the last garden update, plus a few other things I had planted during the week. (Yes, I know I should have used Wall-of-Water!) Luckily all the herbs are fine, and a few brave seeds are coming up despite the cold.

After such a sad couple of days in the garden, I needed something seriously comforting to eat today. I had shrimp and edamame in the freezer and combined them with avocados, cilantro, and a Chipotle-lime dressing to make a great salad that took my mind off the garden, at least for a while. I loved the crunch of the edamame in this, but if you don't have those in your freezer, this would still be a great salad without them.


I used cooked shrimp, 31-40 count, and thawed them over night in the refrigerator, then drained them well when I was ready to make the salad.

I love edamame, but hate shelling them. If I ever found a place to buy pre-shelled edamame, I'd use them in a lot more recipes!

Combining the avocado and edamame with some lime juice while you cut up the shrimp, chop the cilantro, and chop the green onions adds a lot of flavor to the salad.


Shrimp and Avocado Salad with Edamame, Cilantro, Chipotle, and Lime
(Makes about 4 servings, recipe created by Kalyn)

Ingredients:
1 lb. cooked shrimp (I used 31-40 count size frozen cooked shrimp and thawed them overnight in the refrigerator)
2 avocados, diced in pieces about 1/2 inch square
1 cup shelled edamame (optional but good in this. Chopped celery would be a good substitute.)
1/4 cup sliced green onions
1/2 cup finely chopped cilantro
2 T + 1 T fresh squeezed lime juice
1/4 cup olive oil
1/4 tsp. ground Chipotle chile powder (I use Penzeys ground Chipotle. Could also use hot sauce such as Sriracha or Tabasco.)
1/2 tsp. Spike Seasoning (optional but recommended.)
Salt to taste (I used Vege-Sal)

Instructions:
If using frozen shrimp, thaw overnight in the refrigerator or in the bag in barely warm water, then drain well in a colander. While shrimp drain, dice avocado and toss with 1 T lime juice in plastic bowl. Shell edamame and add to avocado.

If shrimp still look wet, dry them with paper towels, then cut in pieces close to the same size as avocado pieces. Add shrimp and sliced green onions to avocado-edamame mixture.

Mix 2 T lime juice, ground Chipotle chile powder or hot sauce and Spike Seasoning if using, then slowly add olive oil, whisking together. Gently stir dressing into salad. (You may not need all the dressing, depending on how wet you like your salads.) Add chopped cilantro and season to taste with salt, and stir to barely combine. Serve immediately.

(I have some leftover salad in the refrigerator, but I'm guessing it will not be as good as freshly made.)

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South Beach Suggestions:

This salad is a perfect main dish salad for any phase of the South Beach Diet, or any low-glycemic eating plan. You could serve it over lettuce if desired. For phase two or three, this would taste great served inside whole wheat pita bread.

More Shrimp Salads to Try:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Shrimp and Macaroni Salad
Shrimp, Avocado, and Red Pepper Salad
Shrimp and Black Bean Salad with Cilantro, Cumin, and Lime
Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms
Shrimp Salad Recipe with Cabbage, Jicama, and Cilantro-Lime Dressing
Arugula and Endive Salad with Shrimp and Meyer Lemon Dressing from Cooking with Amy
Mediterranean Shrimp Salad from Jenn, the Leftover Queen
Moroccan Shrimp Salad from Taste Buddies
Peanut Crunch Shrimp Salad with Basil-Lime Dressing from FamilyStyle Food
Shrimp Salad in Puff Boats with Roasted Red and Yellow Tomato Coulis from Ms. Glaze's Pommes d'Amour
Want even more recipes?  I find these recipes from other blogs using Food Blog Search.
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34 comments:

magpie said...

I get frozen already shelled edamame at my local Asian grocery store (it's called Marina). I'm pretty sure you can find them in any Asian grocery though. You just pop them in boiling water for 3 minutes and they're perfect. This looks so good. I love avocado + shrimp combos.

Kalyn said...

Magpie, thanks! I will definitely look for it.

katiez said...

I can't get edamame here, at all, but when I'm in the U.S. I buy them at the salad bar in the grocery store... no salad, just the beana. They're probably (are) more expensive that way...
Great looking salad, I've been into avocados lately - and I could use fava beans... Also a pain to shell and peel!

Deborah said...

Kalyn- I don't comment very often, but how could I pass this one by. That is my idea of HEAVEN! All the flavours sound like they meld perfectly! I am trying a low carb thing these days, so will DEFINTELY try this! :)

So sorry about your tomatoes! I'm an amateur gardener and have been enjoying reading about your progress.

Oh and like Magpie I've found the shelled stuff in Asian groceries too, often called Soy Beans, as they would be! :)

noobcook said...

This is so delightful! I love this recipe because I like ALL the ingredients that go into it! :)~

Peter M said...

Kalyn, it sounds like we have the same frost issues up here. What you could do is first plant in terra cotta or similar holders and situate the plants just underneath the overhang of your home. The plants will escape frost from being above the ground and under cover of the sky (and frost) from above.

When the weather is more of a 'sure thing", transplant into the ground.

Lydia (The Perfect Pantry) said...

I also get frozen edamame in the Asian grocery -- and sometimes at Trader Joe's, too (do you have TJ's?). They are such a great snack food to keep in the pantry.

gabbyh said...

Kalyn...I can't get any of your links to work today...and I'm starting SB tomorrow so I'm freaking out! Please check...even the "contact me" didn't work...all take me to a blank blue page!

Tiffany said...

Do you have a local Trader Joe's? They have frozen shelled and unshelled edamame, and it's cheap.

Kalyn said...

Lydia and Tiffany, sorry to report that Utah doesn't have Trader Joe's. I will check the Asian Market though.

Gabbyh, no idea what the problem is. Everything seems to be working fine for me.

Pat said...

Kalyn, I am new to your blog and absolutely love it! You have so many wonderful recipes. Thank you so much for sharing with all of us. I am a Greek Mediteranean fan and love those recipes. Have you ever tried to make falafel? I am also inspired by you being a teacher as I am also. Cooking ahead is way to go.

Paz said...

Your salad looks delicious!

Paz

MyKitchenInHalfCups said...

Oh my heart be still Kalyn, that salad has so many of my favorite things and so much healthy goodness in it! It will have to be good!
So sorry about the freeze loss, I do appreciate that because I'm always tempting fate with planting early.

Arabic Bites said...

Hi kalyn,
The salad looks delicious.
You have an award waiting for you over our way :)

zainab & meedo

JAB said...

Melissa's sells cooked, shelled edamame. At our grocery store, they are kept in the produce section. Here is a link to the website.
http://www.melissas.com/


Jolie

Bethany said...

I do believe I have seen shelled edamame at Costco here in Utah. I'll have to double check next time I go . . .

White On Rice Couple said...

Sorry to hear about your tomatoes. Last year I got a little anxious and planted out tomatoes really early too. Combined with over-watering, the tomatoes died way too quick.

I could eat two big bowls of your wonderful salad. There is always a bag of edamame in our freezer, ready and waiting for this salad!

Y said...

I love edamame. I often get them frozen, shelled as well. Love how bright green they are, and so tasty too! Great idea, pairing prawns with avocado and the beans. South Beach Diet? Sounds more like a lifestyle to me, and not a bad one either! :-D

Kalyn said...

Pat, I love falafel but haven't made it yet. (So many recipes, so little time!)

Thanks everybody for the nice thoughts about the salad and the tomato sympathy. I'm happy to report that my neighbor is giving me a bunch of tomato plants, plus an eggplant plant so I won't have to spend quite so much to replace them.

Bethany, I go to the Costco on 1800 South but I think they only have edamame in the shells. Oh how I wish you were right, and if you find it at another Costco here, please let me know.

Todd and Diane, one reason I got the growboxes is because my tomatoes were getting too much water before.

Y, thanks, it is a pretty good way to eat, all things considered.

Chris said...

I love this salad! I don't think there is anything I don't love here. The perfect meal!

neil said...

I'd have to make a bucket full of that it looks so good! There isn't a single flavour there that I don't like.

Helen said...

Wow, 3 of my all time favourite ingredients - prawns (or shrimp!), avocado and edamame in the same dish!

ranji said...

OMG kalyn!!!i love this..this combo sounds delicious...am drooling here..definitely gonna try it out next time...

Kevin said...

This sounds really good!

Anna said...

this looks so delicious.
you can tell you're moving towards spring and the fact that i'm looking at this photo wistfully means i'm headed into the dark months of winter. sigh.

Tiffany Ludwig said...

I have to tell you that this sounds fantastic. I would never have played around and come up with something like this. I can't wait to try it for myself. Thanks for posting, and keep up the good work.

Lissie said...

the salad looks really tempting... great pictures!

kittie said...

wow wow wow - every single flavour in this is one of my favourites - fabulous salad!

Beachchica said...

I made the shrimp and avocado salad with edamame last night. It was delicious. I put it inside hearts of Romaine leaves like a little wrap...I loved the crunchiness it added. I think I used a little too much of the dressing, but I so enjoyed it!...minus shelling the edamame :) Thanks for the recipe!

Kalyn said...

Beachchica, great idea to eat it like a wrap! (I'm longing to find pre-shelled edamame here, but so far no luck.)

Dolores said...

My dinner guest tonight requested a high protein, low carb entree and suggested a dinner salad. I did some searching and found this one. Tweaked it a little -- I forgot the green onions, used Penzey's Northwoods Fire seasoning in place of the chipotle because it's what I had on hand, and tossed in a couple of cups of must use up arugula. It was a hit... thanks for sharing and for providing a stellar index.

Kalyn Denny said...

So glad it was a hit!

Katherine Stephens said...

This recipe was great except I couldn't eat it with the dressing. All I could taste was olive oil. Any suggestions to tone that down? Maybe add something else? More lime juice?

Kalyn Denny said...

Katherine, if you don't like olive oil I'd suggest making the dressing with a more neutral flavored oil like grapeseed or vegetable oil.

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