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Edamame Spaghetti with Shrimp

Edamame Spaghetti with Shrimp

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stir-Fry
  • Cuisine: Oriental



17.5 box Edamame Spaghetti
2 tablespoons toasted sesame oil, divided
2 tablespoons avocado oil, divided
2 tablespoons soy sauce
2 garlic clove, minced
2 teaspoon fresh ginger, grated
2 tablespoons of rice wine vinegar
Juice of 1 lime
112-ounce package of frozen jumbo shrimp, thawed, shelled and deveined
1 large carrot, spiralized or cut julienne
1 cup sugar snap peas, halved if large
1 cup frozen edamame, thawed
1 1/2 cups colored peppers, chopped
3 green onions, chopped
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 teaspoon crushed red pepper flakes
Cilantro for garnish (optional)


  1. In a large pot of water, cook the edamame spaghetti to the package instructions.
  2. While the spaghetti cooks, in a large wok or saute pan, heat half of the sesame oil and half of the avocado oil over medium-high heat.
  3. Add shrimp and stir fry until just opaque. Remove from wok to a bowl and set aside.
  4. Add the remaining oils to the wok then add the carrot, peppers, minced garlic clove, and freshly grated ginger. Saute until the vegetables are tender-crisp.
  5. Stir in the soy, rice wine vinegar, and lime juice.
  6. Drain the cooked spaghetti and add to the wok along with the shrimp and thawed edamame. Toss coat all ingredients with the sauce.
  7. Season with the crushed red pepper flakes, white and black sesame seeds. Toss again.
  8. Remove from heat and serve immediately, garnishing with green onions and cilantro if desired.

Keywords: edamame noodles, shrimp, peppers, edamame, sugar snap peas, stir fry, gluten-free, lower carb, high protein