1 pound shrimp, peeled and deveined
1 cup edamame beans, shelled
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
Salt and pepper to taste
1/4 cup chopped fresh parsley
Directions
Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Remove the shrimp and set aside to cool.
In the same pot, add the edamame beans and cook for about 3-4 minutes until tender. Drain and cool.
In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper. Mix well to form the dressing.
Add the cooked shrimp and edamame to the bowl and toss gently to coat with the dressing.
Transfer the salad to a serving bowl and sprinkle with chopped parsley.
Serve immediately or refrigerate for up to 2 hours before serving for a chilled salad.
Variations & Tips
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For a spicier version, add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing. If you’re not a fan of mayonnaise, try substituting with Greek yogurt for a tangier taste. For added texture, toss in some chopped celery or red bell pepper. For a touch of sweetness, include some diced mango or pineapple. This salad is also delicious served over a bed of mixed greens for a more substantial meal.
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