Honey Lime Shrimp with Edamame Salad and Rice

Easy to make and totally delicious, this flavorful recipe combines Honey Lime Shrimp with fluffy rice and a fresh edamame salad!

Course Main Dish

Cuisine Seafood

Keyword Honey Lime Shrimp

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 505kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 lb uncooked shrimp (peeled and cleaned)
½ cup uncooked rice
1 TBSP avocado oil or olive oil
3-4 cloves garlic, minced
3 TBSP honey
1 lime, juiced
¼ tsp salt
⅛ tsp pepper
⅛ tsp ground cayenne pepper
2 TBSP chopped fresh cilantro

EDAMAME SALAD

1 cup shelled edamame* (cooked from frozen via package instructions)
1 cup chopped red bell pepper
½ cup chopped English cucumber
1 lime, juiced
2 TBSP avocado oil
1 tsp white wine vinegar or apple cider vinegar, or to taste
honey to sweeten if desired (I added a tiny drizzle)
salt and pepper to taste
1-2 tsp chopped fresh cilantro

Instructions

First cook rice via favorite method. I use the rice button on my Instant Pot but you can also use a rice cooker or make your rice in a pot on the stove. All work fantastic!
Prep shrimp as needed, defrosting if using frozen. Pat dry and season with salt, pepper, and cayenne.
Measure out all remaining ingredients. This dish comes together fast as we will whip up the shrimp and salad while the rice cooks.
To make the edamame salad, in a medium bowl whisk together lime juice, avocado oil, vinegar, honey, and cilantro. Add cooked edamame, bell pepper, and cucumber. Mix well to coat and season with salt and pepper to taste.
To time the dish perfectly, about 5 minutes before you rice is ready, cook the shrimp.
For the shrimp, heat a cast iron skillet (or stainless steel pan) to medium-high heat with 1 TBSP of oil. Add shrimp and garlic Cook on each side for about 2 minutes until shrimp begin to curl and become opaque, adding honey and lime juice towards the end. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
Serve shrimp over fluffed rice with edamame salad and enjoy!

Notes

*Since I love adding edamame to my salads and soups all week long, I prep it in advance. I'll boil up a bag or two of edamame pods, remove the soybeans, and keep them in an airtight container in the fridge.

Nutrition Facts below are estimated for rice, salad, and shrimp using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition