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Fresh Cold Edamame and Zucchini Noodle Bowl with Grilled Shrimp

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A light, fresh, and satisfying cold bowl featuring spiralized zucchini noodles, shelled edamame, crunchy veggies, and smoky grilled shrimp tossed in a tangy-sweet dressing. Perfect for warm weather and quick meals.

Ingredients

Scale
  • 3 medium zucchinis, spiralized into noodles
  • 1 cup shelled edamame, cooked and cooled
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced red bell pepper
  • 2 green onions, sliced thin
  • 12 large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 3 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp toasted sesame oil
  • 1 garlic clove, minced
  • 1 tsp grated fresh ginger
  • Optional: 1/2 tsp chili flakes
  • Optional garnishes: 1 tbsp toasted sesame seeds, fresh cilantro leaves, lime wedges

Instructions

  1. Rinse the zucchinis and trim the ends. Using a spiralizer, create long, thin noodles. Place them in a colander and sprinkle lightly with salt. Let sit for about 10 minutes to draw out excess moisture. Gently squeeze the noodles with a clean kitchen towel or paper towels to remove leftover water.
  2. If using frozen shelled edamame, boil or steam them for 3-5 minutes until tender but still bright green. Drain and rinse under cold water to cool quickly. Set aside.
  3. In a bowl, toss the peeled and deveined shrimp with olive oil, smoked paprika, salt, and pepper. Preheat grill or grill pan over medium-high heat. Grill shrimp for about 2-3 minutes per side until opaque and slightly charred. Remove from heat and let cool slightly.
  4. In a small bowl, whisk together soy sauce, rice vinegar, honey, toasted sesame oil, minced garlic, grated ginger, and chili flakes if using. Taste and adjust sweetness or acidity as needed.
  5. In a large mixing bowl, combine zucchini noodles, cooked edamame, shredded carrots, red bell pepper, and green onions. Pour dressing over and toss gently to coat evenly.
  6. Divide the noodle mixture into serving bowls. Top with grilled shrimp and garnish with toasted sesame seeds, fresh cilantro, and lime wedges. Serve chilled or at room temperature.

Notes

Salt and drain zucchini noodles to prevent sogginess. Grill shrimp carefully to avoid rubberiness. Use tamari for gluten-free option. Dressing can be adjusted for sweetness and acidity. Prep zucchini noodles ahead and store in airtight container lined with paper towels for up to 24 hours. Keep dressing separate if storing leftovers to prevent sogginess.

Nutrition

Keywords: zucchini noodles, edamame, grilled shrimp, healthy recipe, cold noodle bowl, gluten-free, quick meal, summer recipe

Find it online: https://gleefulfork.com/fresh-cold-edamame-and-zucchini-noodle-bowl-with-grilled-shrimp-easy-healthy-recipe/