Chili Basil Shrimp w/ Edamame Rice

March 31, 2011 22 comments Article Drinks, Lunch, Main Course, Recipes, Seafood, Vegetables

I recently read an article about edamame and all of its amazing health benefits. If you don’t know much about edamame, it is a green soybean that is a great source of protein, contains all 8 essential amino acids and has no cholesterol of trans-fats. It is high in fiber and iron as well. I’ve like edamame for a while now, but this just makes eating it even better! It is a great addition to many meals and is definitely one to try if you haven’t yet. This dish is simple- marinated shrimp and rice with edamame. When sautéing the shrimp, deglazing the pan adds a ton of flavor that regular sautéing wouldn’t.

On another health note, I have been pretty successful with my plan to eat a bit healthier before I leave for Africa, but eating is not the only important part of being healthy. I have been snowboarding and climbing as well.

Chili Basil Shrimp w/ Edamame Rice

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Servings servings

Ingredients

24 shrimp peeled and deveined
1 tbsp peanut/olive oil
2 tsp chili garlic sauce
2 tsp cornstarch
1/2 cup chicken broth
2 tbsp fresh basil sliced into thin strips
2 tbsp white vinegar
1 1/2 cups of uncooked rice
1 cup edamame
salt & pepper to taste

Instructions

Cook the rice according to the directions, set aside and keep warm.
Stir the cornstarch into the chili garlic sauce and toss with the shrimp. Cover and let the shrimp marinate for 10 minutes.
Heat the oil over medium in a skillet and add the shrimp; be sure to scrape out all of the sauce into the skillet. Saute the shrimp until mostly cooked through (about 2 minutes per side).
Increase the heat to medium-high and add the chicken broth to the skillet to deglaze the pan. Continue to cook the shrimp until the broth has mostly cooked off, then toss in the basil with the shrimp.
Steam the edamame in water or in the microwave until heated through (about 2 minutes).
Stir the vinegar and edamame into the rice and season to taste with salt and pepper.
Separate the rice into 4 bowls and top with 6 shrimp each to serve.

Tried this recipe?Let us know how it was!

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22 comments

The Harried Cook April 1, 2011 at 5:18 am -

I love how healthy & delicious this bowl of food looks! I don’t think I am eligible for your giveaway because I live in India. But, I am now following you on Facebook and on Twitter just because I love your blog! 🙂

Thanks for sharing this recipe!
The Harried Cook
Alicia at AliGirl Cooks April 1, 2011 at 6:44 am -

I liked you on Facebook (Alicia Hahn) and I tweeted you (@AligirlCooks)!
RavieNomNoms April 1, 2011 at 6:50 am -

That looks fantastic!
Jessica @ Dishin' About Nutrition April 1, 2011 at 6:57 am -

Follow and tweeted (@DishNutrish)! I have never heard of Neuro Sport before, but I am quite a “beverage diva”, if I may say so myself, so I am always interested in trying out new healthy beverage products 🙂
Lindsey at Burn Me Not April 1, 2011 at 7:51 am -

Yum! This shrimp looks amazingly delicious! And I love edamame too, so what a great add to this dish.
Nive April 1, 2011 at 8:17 am -

Thanks for this great giveaway…I follow you via FB (Niveditha Ramalingam)…
Becky April 1, 2011 at 8:48 am -

I discovered edamame sometime ago, and always add them to a stir fry. your stie fry looks so good, and I like the addition of the basil.
Christina April 1, 2011 at 8:59 am -

Liked you on FB (Christina Nola Steeves, already a Foodbuzz friend!
Love your shrimp dish!
Angela April 1, 2011 at 10:24 am -

That dish looks delicious!
Christine April 1, 2011 at 5:30 pm -

Liked you on FB. (Christine Driscoll). Beautiful meal!
Britne @ Shabbott's Habits April 2, 2011 at 4:31 pm -

Wow what a fantastic dish! I love edamame and that chili basil shrimp looks amazing. I’m always looking for seafood recipes during lent and this just made the list!
Rachel L-E April 2, 2011 at 11:34 pm -

I liked you on Facebook (Rachel Levinson-Emley) and tweeted you (@rachelouise18). What a delicious-looking recipe!
susitravl April 3, 2011 at 1:27 pm -

Like you on FB (SusanBenegas), follow you on Twitter – susitravl & Tweeted – http://twitter.com/#!/susitravl/status/54640987204620288
susitravl(at)gmail(dot)com
Mary @ Delightful Bitefuls April 3, 2011 at 10:43 pm -

Love the colors! That dish looks incredible!!

Great blog; happy I found you!

Mary xo
Delightful Bitefuls
Aroma y Cocina April 4, 2011 at 1:19 pm -

Seems delicious!

I left an award to you in:

http://www.aromaycocina.tk/2011/04/awards-galore.html#more

Thanks for your nice receipes.

Begoña
The Mom Chef ~ Taking on Magazines One Recipe at a Time April 6, 2011 at 7:00 pm -

Your dish looks fantstic. I need to give the edamame another chance. I’ve only had it once and the recipe called for it to be mashed. None of us liked it. Mixed in with your rice, shrimp and herbs would make a huge difference, I bet. It looks tasty that way.
Amanda April 6, 2011 at 8:45 pm -

This sounds so fantastic! Thanks for sharing!
egb April 7, 2011 at 6:19 pm -

This recipe looks awesome. Nice post.
Eric (Wellness Foods) April 7, 2011 at 7:28 pm -

I love this recipe: both the combination of chili with garlic, if the sauce is made without wheat-brewed soy sauce, it can be 100% gluten free. I’m following you on Twitter (I’m inopenmarketing), if you follow me I could message you on reducing gluten, but I think you’re already on your way there. Happy travels in Africa!
Megan January 11, 2012 at 4:15 pm -

Made this tonight for dinner, it’s excellent! The only thing is, I was disappointed with how little sauce was left over to top the rice.
Samantha Rangel February 28, 2012 at 11:59 am -

I followed you on Facebook but the link for Twitter came back as not found. I searched you on Twitter and got the same results.
My Facebook and Twitter URLs are both Luvaloha

This recipe looks amazing!!!
I think I am going to make it for my daughters birthday dinner.

Chili Basil Shrimp w/ Edamame Rice