Fresh edamame is cooked in the microwave then popped open to get the beans that went into the pan with shrimps and homemade sweet chili sauce.
It’s the seafood version of a chicken rice bowl dish I cooked recently. Speedy, Alex and I had the chicken; Sam had the shrimps.
The Japanese name for fresh soy beans. One time, Alex met up with a high school friend, they had dinner and saw a movie. She called me up to ask if I needed anything from the grocery and I told her to get anything that we’d like to cook and eat at home. And she came home with a small bag of edamame, among other things.
The grocery she shopped in is more than a 30-minute drive from our house. And it is the nearest one where we can get edamame, and it’s not even a regular item there. We used to be able to get it from a grocery that’s within a 10-minute drive but not anymore. Apparently, edamame is not popular among the residents of this suburb and groceries here just stopped selling it.
And that makes Sam sad. She loves edamame. When she was fixing the poke bowl dinner that she had requested a few nights ago, she asked where the edamame was and I said we didn’t have any. I reminded her too that it takes a long drive to get edamame around here.
So, I understand if you’re wondering at this point if there is anything that can be substituted for the edamame in this recipe. You know, in case you don’t have easy access to it. Or, perhaps, you’re not a fan of edamame but you like the general idea for this easy recipe. Well, scroll down to the recipe to see what substitute I recommend.
Sweet Spicy Shrimp and Edamame Stir Fry
- 1 tablespoon cooking oil
- 1 shallot peeled and roughly chopped
- 6 to 8 shrimps peeled and deveined (frozen whole shrimps were used in this recipe, hence, the short cooking time)
- ½ cup fresh edamame cooked and shelled
- ¼ cup sweet chili sauce
- rice to serve
- ½ teaspoon toasted sesame seeds (black was used here but any color is fine)
- Heat the cooking oil in a wok or frying pan until just starting to smoke.
- Dump in the shelled and deveined shrimps with the chopped shallot.
- Sprinkle in a generous pinch of salt.
- Stir fry for a minute.
- Add the cooked edamame and stir fry for a minute.
- Pour in the sweet chili sauce and toss to allow the sauce to coat everything in the pan.
- Serve the sweet chili shrimps and edamame sprinkled with toasted sesame seeds over hot rice.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.