Shrimp with Edamame

This dish is a favorite with our kids as it features 2 ingredients they love – shrimp and edamame. Both are readily available in your grocer’s freezer, but if you have a chance to visit a seafood vendor at a farmers’ market or store that specializes in seafood, you will probably be able to purchase more sustainably caught shrimp. For more information, visit the Stirfried Shrimp recipe on this blog or the Monterey Bay Aquarium’s Seafood Watch website.

ingredients:

  • 10 oz shrimp
  • 6 oz shelled edamame, fresh or frozen
  • 1 T oil
  • 1 scallion, minced
  • 1 T fresh ginger root, peeled and minced

sauce:

  • 1/2 c broth or water
  • 1 T Shaoxing cooking wine
  • 1 tsp sugar
  • 1/2 tsp salt, more to taste

thickener:

  • 1 T tapioca flour or cornstarch
  • 1 T water or broth

method:

  1. Shell and devein the shrimp. Tails can remain or be removed according to your preference.
  2. Place the edamame in a pot of water just to cover, bring to a boil, reduce to a simmer, and cook until tender (frozen take about 5 m from the time they boil).
  3. Drain and set aside.
  4. Combine the sauce ingredients in a bowl and set aside.
  5. Heat the oil in the wok over high heat until it shimmers, then explode the scallion and ginger root just until fragrant.
  6. Add the shrimp and stirfry just until they turn mostly pink, 1-2 m.
  7. Add the edamame and the sauce ingredients, stirfrying continually until the sauce simmers.
  8. Add the thickener and cook approximately 1 m, until the sauce is thick and clear and the starchy taste is cooked out. By this time the shrimp will be cooked through.
  9. Adjust the seasoning and serve.

nutritional data:

Like most shrimp dishes, this one is high in cholesterol and relatively high in sodium. However, it is pretty low in fat, a good source of lean protein, and you can play with the amount of salt you add – some shrimp needs no added salt. Serve it with plenty of brown rice and some vegetable-centric dishes and everything should balance out. This recipe serves 4 as part of a larger meal, and nutrition information is given per serving.

  • Total calories 162, calories from fat 59
  • Total fat 7 g, saturated fat 1 g
  • Cholesterol 106 mg
  • Sodium 421 mg
  • Total carbs 7 g, dietary fiber 2 g, sugars 2 g
  • Protein 19 g
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