Asian Shrimp Edamame Stir-Fry is a colorful, healthy stir-fry. Shrimp, vegetables and edamame are stir-fried with Asian flavors and garnished with fresh cilantro, green onions and sesame seeds. Forget take-out and make this easy, flavor-packed meal. You can easily make this dish vegetarian by omitting the shrimp! 

Asian Shrimp Edamame Stir-Fry

I always forget how much I love healthy stir-frys, like today’s Asian Shrimp Edamame Stir-Fry.

Not only is it packed with a rainbow of colorful vegetables, it also has edamame and shrimp added in for protein.  

Everything is sautéed in a flavorful Asian sauce that gives this dish just the right amount of kick.

This stir-fry is not only healthy, but it is an easy dish to throw together during the week.

If you want to do your preparation ahead of time you easily can by prepping your vegetables ahead along with the sauce.

One of my favorite things about today’s stir fry is the edamame. I am excited to be celebrating April as National Soyfoods Month with my friends at the Soyfoods Association of North America. 

I love adding edamame to stir-frys or setting some cooked edamame out ask a snack or to accompany a meal.

My kids go crazy for it, it is packed with high quality protein and is produced in an earth-friendly way so I can feel good about my family eating it.

When making stir-frys try to find the shelled edamame, which makes it really easy to just throw it in with your vegetables when you are cooking everything.

Soy naturally has no cholesterol and has all nine essential amino acids in the ratios needed for human growth and health.

One-half cup of cooked soybeans actually contains 29% of your daily value of protein, 21% of your daily value of fiber, 25% of your daily value of iron and 14% of your daily value of calcium.

Those small little soybeans really packed a punch!

It may protect against heart disease, protect your bones and reduce oxidative stress associated with exercise making it beneficial for athletic performance and recovery.

Other than having a source of protein in our meals, one of my other goals when creating meals for my family is to have a rainbow of colors on their plates.

The more colors you see on your plate the more vitamins and minerals your family will be putting into their body.

I always try to buy a variety of bell peppers {red, yellow, orange and green} and use a small amount of each in my stir-frys. Another great addition to stir-frys is broccoli, bok choy, zucchini and eggplant.

You can get as creative as you like with a stir-fry recipe and customize it to your liking. I

f you are having chicken for dinner pair it up with a variety of cut up vegetables, sautéed spinach, brown rice and a nice side salad.

Eating the rainbow is not only important for our health but it creates a prettier plate of food!

For those that are vegetarian or trying to eat more vegetarian meals, you can omit the shrimp and eat the dish as is, or try adding in tofu.

If shrimp isn’t your favorite, chicken would be another great substitute.

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Asian Shrimp Edamame Stir-Fry

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Asian Shrimp Edamame Stir-Fry is a colorful, healthy stir-fry. Shrimp, vegetables and edamame are stir-fried with Asian flavors and garnished with fresh cilantro, green onions and sesame seeds. Forget take-out and make this easy, flavor-packed meal. You can easily make this dish vegetarian by omitting the shrimp!

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Ingredients

For the sauce:

• 2 teaspoons fresh lime juice
• 3 Tablespoons low sodium soy sauce
• 2 teaspoons red chili garlic sauce {omit for less spice}
• 1/2 cup vegetable broth

For the stir-fry:

• 3 Tablespoons olive oil {separated}
• 1 Tablespoons freshly grated ginger
• 2 garlic cloves, minced
• 1 pound jumbo shrimp, shelled and deveined

• 1 bell pepper, seeds removed, sliced {feel free to use a combination of colors like red and orange}
• 1/2 lb. green beans, ends trimmed
• 12 oz. frozen, shelled edamame
• 1 1/2 cups sugar snap peas
• Salt and pepper to taste

Garnish:

• Freshly chopped cilantro
• Chopped green onion
• Sesame seeds.

Instructions

1. In a medium mixing bowl whisk together the fresh lime juice, low sodium soy sauce, red chili garlic sauce and vegetable broth. Set aside.
2. In a large skillet heat the 2 Tablespoons olive oil over medium high heat. Add the ginger and garlic and sauté for 2 minutes, until the garlic is fragrant.
3. Add the shrimp and cook for 3 minutes, until the shrimp turn pink. Set the shrimp aside in a bowl leaving the leftover oil in the skillet.
4. In the same skillet add an additional 1 Tablespoon of olive oil over to the skillet and heat over medium high heat. Add the bell pepper and green beans and sauté for 3 minutes. Add the edamame and sugar snap peas. Continue to sauté until the vegetables are cooked, but still crisp, about 3 minutes.
5. Add the sauce and continue to cook on medium heat for 1-2 minutes, or until the sauce thickens up. Add the shrimp back in and stir to combine everything together. Add salt and pepper to taste.
6. Remove from the heat and garnish with freshly chopped cilantro, green onions and sesame seeds.
7. Serve the stir-fry over rice, noodles or on its own.

Notes

You can easily omit the shrimp and use chicken or leave it vegetarian with no meat.

You can mix up the vegetables you use and add or omit whatever you like based on your tastes. Bok choy would be a nice addition, zucchini or even broccoli.

This post is sponsored by Soyfoods Association of North America in conjunction with Blog Meets Brand and I have been compensated for my participation. As always opinions are 100% my own. Thanks for supporting the brands that make A Cedar Spoon possible.