Ingredients for Steamed Shrimp With Corn And Edamame
- Balsamic Vinegar
- Dijon Mustard
- Toasted Sesame Oil
- Garlic Cloves
- 2 cups fresh or frozen corn kernels
- 2 cups shelled edamame
- 1 pound large shrimp, peeled and deveined
- 2 scallions, thinly sliced
- Fresh Basil
- Salt and freshly ground black pepper to taste
- Pepper
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How to Make Steamed Shrimp With Corn And Edamame
- Prepare the vinaigrette: In a small bowl, whisk together olive oil, lime juice, soy sauce, and minced garlic.
- Prepare the foil packets: Cut four 10x12 inch pieces of aluminum foil. Divide the corn and edamame evenly among the foil pieces (about 1/2 cup of each per packet).
- Assemble the packets: Arrange 5 shrimp on top of each corn and edamame mixture. Drizzle each packet with the vinaigrette and top with sliced scallions. Season with salt and pepper.
- Seal the packets: Fold up each piece of foil to create a tight, sealed packet.
- Steam the packets: Fill a large skillet with 2 inches of water and bring to a boil over high heat.
- Add the packets: Place the foil packets in a bamboo steamer basket (or directly in the skillet if using a steamer-safe skillet). Place the basket in the skillet with boiling water.
- Steam: Reduce heat to medium-low, cover, and steam for 13 minutes, or until the shrimp are pink and cooked through.
- Rest and Serve: Carefully remove the packets from the steamer, let them rest for a minute to release steam before carefully opening them. Garnish with fresh basil leaves and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
12g
Fat
10g
Carbs
12g