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Shrimp and Artichoke Edamame Salad

by KeriGlassman  |  Feb 23, 2018

Shrimp and Artichoke Edamame Salad
Photo Credit: Jenna Butler
  1. PREP
  2. 15 m
  • COOK
  • 0 m
  • TOTAL
  • 15 m

A great salad packed with flavor and different textures. This dish offers protein from edamame, shrimp, and yogurt.

INGREDIENTS

SERVES 1

  • 1 cup frozen shelled edamame
  • 6 large raw shrimp
  • 2 tbsp plain low-fat Greek yogurt
  • 15 shelled pistachios
  • 1 tsp red wine vinegar
  • 1 garlic clove
  • 1 dash salt and pepper
  • 1 celery stalk(s)
  • 1/2 cup canned artichoke hearts
  • 3 radishes

DIRECTIONS

1 Defrost edamame. Set aside.
2 Steam shrimp (peeled and deveined), in a covered saucepan over medium heat until shrimp are cooked throughout, about 8 minutes. Set aside.
3 Place the yogurt, pistachios, vinegar, and garlic in a small bowl. Season to taste with salt and black pepper.
4 Toss the edamame, shrimp, celery, artichoke hearts, and radishes with the dressing.