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This Shrimp and Edamame stir-fry comes together in minutes but tastes like a restaurant-quality meal. Plump shrimp and sweet edamame shine in a savory-sweet sauce that’s both vibrant and healthy. It’s a weeknight hero you’ll love for its speed and incredible flavor.

Why You’ll Love This Shrimp and Edamame

Fast & fuss-free: Ready in about 20 minutes with minimal cleanup.
Balanced flavor: Savory, sweet, and gently spiced with ginger and garlic.
Lean protein-packed: Shrimp and edamame keep you full and satisfied.
Endlessly adaptable: Easy to customize with your favorite veggies or swaps.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
300 g frozen shelled edamame, thawed
3 cloves garlic, minced
1 tbsp fresh ginger, grated
4 scallions, sliced (whites and greens separated)
60 ml soy sauce (or tamari for gluten-free)
2 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tsp sesame oil
2 tbsp vegetable or avocado oil
1 tbsp cornstarch
2 tbsp water
Toasted sesame seeds for garnish

Tools: A large skillet or wok, a small bowl for the sauce, and a set of measuring spoons.

Notes: Use fresh ginger and garlic for best flavor. Toast sesame seeds for a nutty finish.

Nutrition (per serving)

Calories:	320 kcal
Protein:	35 g
Fat:	10 g
Carbs:	20 g
Fiber:	6 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a good sear instead of steaming them. Any excess moisture will prevent that beautiful, caramelized crust from forming.
Have everything prepped and within arm’s reach. Stir-fries move fast once you start cooking. Having your aromatics chopped, your sauce mixed, and your edamame thawed means you won’t be scrambling and risk burning anything.
Don’t be shy with the heat. You want your pan to be properly hot before adding the shrimp. A sizzle the moment they hit the oil is what you’re listening for. This quick, high-heat cook keeps the shrimp tender.
Thaw your edamame efficiently. The easiest way is to place the frozen edamame in a colander and run warm water over them for a minute or two. They don’t need to be hot, just no longer frozen solid so they heat through evenly in the pan.

How to Make Shrimp and Edamame

Step 1: Start by prepping all your ingredients. Pat the shrimp dry with paper towels and season lightly with a pinch of black pepper. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. This is your flavor powerhouse. In another tiny bowl, make a slurry by mixing the cornstarch with the two tablespoons of water until smooth—this is what will give your sauce that lovely, glossy thickness.

Step 2: Heat one tablespoon of the vegetable oil in your large skillet or wok over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. You should hear a confident sizzle. Let them cook undisturbed for about 1-2 minutes, until the bottoms turn pink and get a slight sear. Flip them and cook for another minute until they’re just opaque and cooked through. Don’t overcook them now, or they’ll become rubbery. Quickly remove them from the pan and set them aside on a plate.

Step 3: Reduce the heat to medium and add the remaining tablespoon of oil to the same pan. Toss in the white parts of your scallions, the minced garlic, and grated ginger. Stir constantly for just 30-60 seconds—you’ll be hit with that incredible, fragrant aroma. The trick is to cook them until fragrant but not browned, as burnt garlic can turn bitter.

Step 4: Add the thawed edamame to the pan and stir to coat them in the aromatic oil. Let them cook for about two minutes, just to heat them through. You might hear a few gentle pops—that’s a good sign! Now, give your soy sauce mixture a quick re-whisk and pour it into the pan. It will bubble and simmer immediately.

Step 5: Give your cornstarch slurry another stir (the starch settles quickly) and then drizzle it into the bubbling sauce while stirring continuously. You’ll notice the sauce transform from thin and watery to thick and glossy in under a minute. This is the magic moment!

Step 6: Return the cooked shrimp and any accumulated juices back to the pan. Add the green parts of the scallions as well. Toss everything together gently but thoroughly, making sure the shrimp and edamame are beautifully coated in that glistening sauce. Let it all heat through for one final minute. Taste and adjust if needed—sometimes a tiny extra splash of rice vinegar can brighten it all up.

Step 7: Serve immediately, garnished generously with toasted sesame seeds. The contrast of the warm, saucy shrimp and edamame with the cool, crunchy sesame seeds is textural heaven in a bowl.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Freeze in a sealed container for up to 1 month.
Reviving: Reheat gently in a skillet with a splash of water to refresh the sauce.

Serving Suggestions

Complementary Dishes

Steamed jasmine rice — The fluffy, slightly sticky grains are the perfect canvas to soak up every last drop of that delicious sauce.
Quick-pickled cucumbers — Their sharp, acidic crunch provides a wonderful contrast to the rich, savory notes of the stir-fry, cleansing the palate between bites.
Sautéed bok choy with garlic — An easy, leafy green side that adds another dimension of texture and reinforces those lovely Asian-inspired flavors.

Drinks

A crisp, dry Riesling — Its slight sweetness and high acidity cut through the savoriness of the dish beautifully, enhancing the overall dining experience.
Jasmine green tea — A warm, fragrant cup of tea complements the meal without overpowering it, making for a light and refreshing pairing.
Ginger beer — The spicy kick of the ginger echoes the fresh ginger in the stir-fry, and the bubbles are incredibly refreshing.

Something Sweet

Mango sorbet — The bright, tropical fruitiness is a light and palate-cleansing finish that doesn’t feel too heavy after a savory meal.
Fortune cookies — A fun, thematic way to end the meal that adds a little bit of whimsy and a sweet, crunchy bite.
Lychee fruit — Chilled, canned lychees offer a juicy, floral sweetness that feels exotic and perfectly in keeping with the theme of the dish.

Top Mistakes to Avoid

Overcrowding the pan. If you add too many shrimp at once, they’ll steam instead of sear. Cook in batches if your pan isn’t large enough to hold them in a single layer. A good sear equals maximum flavor.
Overcooking the shrimp. Shrimp cook in a flash. The moment they curl into a loose “C” shape and turn opaque, they’re done. Any longer and they become tough and rubbery. I’ve messed this up before too, and it’s a sad day for shrimp.
Adding the cornstarch directly to the sauce. Always mix cornstarch with a cold liquid first to make a slurry. Dumping the powder straight in will cause it to form unappetizing, gluey lumps in your otherwise perfect sauce.
Burning the garlic and ginger. These aromatics are delicate and can burn in seconds over high heat, turning bitter. Keep the stir going and add them to a slightly cooled pan after searing the shrimp.

Expert Tips

Tip: For an extra layer of flavor, marinate the shrimp. Toss them with a tablespoon of the soy sauce mixture and let them sit for 10-15 minutes in the fridge before cooking. This infuses them with flavor from the inside out.
Tip: Toast your own sesame seeds. It takes one extra minute but makes a world of difference. Just toss them in a dry pan over medium heat for 2-3 minutes until they’re fragrant and lightly golden.
Tip: If you want a bit of heat, add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce mixture. It gives the dish a lovely, slow-building warmth that’s really addictive.
Tip: For a deeper, more complex sauce, use a combination of soy sauce and oyster sauce (or a vegetarian oyster sauce). It adds a rich, umami depth that is just incredible.

FAQs

Can I use frozen shrimp?
Absolutely! It’s often more convenient. Just make sure to thaw them completely overnight in the fridge or by placing the sealed bag in a bowl of cold water. The most important step, once they’re thawed, is to pat them incredibly dry with paper towels. Any surface ice or water will prevent that crucial sear and make your shrimp steam instead.

Can I make this dish ahead of time?
You can prep the components ahead to save time. Mix the sauce, chop the aromatics, and thaw the edamame. But for the best texture, I highly recommend cooking it just before serving. Reheated shrimp can often become overcooked and rubbery. If you must, gently reheat it in a skillet over low heat, adding a tiny splash of water to loosen the sauce.

Is there a substitute for edamame?
Of course! While edamame has a unique sweet and nutty flavor, you can easily swap them for other quick-cooking veggies. Sugar snap peas, green beans (blanched first), or even sweet corn would be lovely. The goal is to have a vegetable that adds a pop of color and a pleasant texture contrast to the tender shrimp.

My sauce is too thick. How can I fix it?
No problem at all! This happens sometimes if the cornstarch slurry was a bit too generous. Simply thin it out by stirring in a tablespoon or two of warm water or even a little chicken or vegetable broth until it reaches your desired consistency. It’s an easy fix for a perfectly saucy dish.

Can I make this recipe gluten-free?
Easily! Just ensure you use tamari instead of regular soy sauce, as tamari is typically wheat-free. Double-check all your other bottled ingredients like oyster sauce if you use it, but with a simple swap, this dish can be completely gluten-free and just as delicious.

Shrimp And Edamame

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Asian, japanese

Servings 4

Total Time 20 minutes

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Make this easy Shrimp and Edamame stir-fry in just 20 minutes! A healthy, protein-packed meal with a savory-sweet sauce. Get the simple recipe now!

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
300 g frozen shelled edamame (thawed)
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
4 scallions (sliced (whites and greens separated))
60 ml soy sauce (or tamari for gluten-free)
2 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tsp sesame oil
2 tbsp vegetable or avocado oil
1 tbsp cornstarch
2 tbsp water
Toasted sesame seeds (for garnish)

Instructions

01
Start by prepping all your ingredients. Pat the shrimp dry with paper towels and season lightly with a pinch of black pepper. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. This is your flavor powerhouse. In another tiny bowl, make a slurry by mixing the cornstarch with the two tablespoons of water until smooth—this is what will give your sauce that lovely, glossy thickness.
02
Heat one tablespoon of the vegetable oil in your large skillet or wok over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. You should hear a confident sizzle. Let them cook undisturbed for about 1-2 minutes, until the bottoms turn pink and get a slight sear. Flip them and cook for another minute until they’re just opaque and cooked through. Don’t overcook them now, or they’ll become rubbery. Quickly remove them from the pan and set them aside on a plate.
03
Reduce the heat to medium and add the remaining tablespoon of oil to the same pan. Toss in the white parts of your scallions, the minced garlic, and grated ginger. Stir constantly for just 30-60 seconds—you’ll be hit with that incredible, fragrant aroma. The trick is to cook them until fragrant but not browned, as burnt garlic can turn bitter.
04
Add the thawed edamame to the pan and stir to coat them in the aromatic oil. Let them cook for about two minutes, just to heat them through. You might hear a few gentle pops—that’s a good sign! Now, give your soy sauce mixture a quick re-whisk and pour it into the pan. It will bubble and simmer immediately.
05
Give your cornstarch slurry another stir (the starch settles quickly) and then drizzle it into the bubbling sauce while stirring continuously. You’ll notice the sauce transform from thin and watery to thick and glossy in under a minute. This is the magic moment!
06
Return the cooked shrimp and any accumulated juices back to the pan. Add the green parts of the scallions as well. Toss everything together gently but thoroughly, making sure the shrimp and edamame are beautifully coated in that glistening sauce. Let it all heat through for one final minute. Taste and adjust if needed—sometimes a tiny extra splash of rice vinegar can brighten it all up.
07
Serve immediately, garnished generously with toasted sesame seeds. The contrast of the warm, saucy shrimp and edamame with the cool, crunchy sesame seeds is textural heaven in a bowl.