Posted on 10 July 2008 by joy
I’m a big eater. I eat all the time, or at least every two hours. I think they call that grazing, although I’m not sure I’m entirely comfortable with the cow reference. In summer, probably because of the blazing temps, I tend to not eat less, but I eat lighter.
This Edamame and Corn Salad with Lime Shrimp is fresh and light with the simple flavors of lime and olive oil. It’s easy to throw together with the help of Trader Joe’s. Grab a bag of frozen shrimp and a couple bags of edamame and corn succotash and you’re half way there.
These ingredients are flexible and inexact. Feel free to adjust this salad to your taste and play around!
2 bags of frozen edamame and corn meadley
1 small onion, diced
15 cherry tomatoes
handful of cilantro
24 medium peeled shrimp, raw
salt and pepper
Prepare frozen veggies according to the package instructions. Drain and set aside.
Rinse shrimp and marinate in lime juice, salt, pepper and a dash of cumin for 10 minutes.
Dice onions and saute for 3-5 minutes until softened and browned. Transfer to a large serving bowl.
Dice tomatoes and roughly chip cilantro.
Cook shrimp until cooked through and pink. Transfer to the serving bowl with the onions. Add the diced tomatoes and cilantro.
Top with the cooked edamame and corn salad. Add a drizzle of olive oil, the juice from 2 limes and salt and pepper to taste. Stir and serve.