This delicious, protein-packed, sheet pan shrimp dinner tossed with fresh tomatoes and wrapped inside edamame pesto. Delicious and easy to put together, it cooks in just 10 minutes.
Edamame pesto is absolutely delicious, and of course I’m taking a little liberty in calling it that pesto because really, it’s not even a twist on the former, which contains pine nuts, Parmesan, garlic, basil, and olive oil. It is, however, reminiscent of it – without a few of the necessary tools.
It’s delicious on pasta, toast, chicken, all kinds of fish, and of course on this delicious pepper pan shrimp dinner with tomatoes.
This is a nutritious food full of mild and bright flavors. Add my favorite coconut rice, and dinner is ready.
Ingredient Notes
- shelled edamame – Did you know that edamame beans are small soybeans? Indeed! And have the highest protein content of any vegetable? True again! (In my research, anyway.) If you can, buy this recipe frozen, as it will save you time. Trader Joe’s usually carries them this way, and you’ll often find them in Asian markets. And you should be able to find them in their pods in most markets. (In both cases, they will be in the refrigerator section.)
- garlic – The garlic is very strong in finished cooking, as it does not cook for a long time. It’s great with shrimp. Feel free to use less if you like. Revenge Shallots.
- extra virgin olive oil – Use one that you like the taste of.
- crushed red pepper – The little heat in this recipe is a good balance with the sweet tomatoes and shrimp. Revenge Chili paste (I like Sambal Oelek).
- lemon juice – If possible, use Meyer lemons. They are slightly tart and slightly sweet. And with a thin skin and few seeds, they are incredibly juicy.
- Kosher salt – Use half the amount if you are using table salt.
- small tomatoes – Cherry, Teardrop, or Marzano tomatoes are perfect for this recipe. If you want to use large tomatoes, just cut them into large pieces.
- shrimp – I recommend buying animal-caught, shell-on, if possible. If you buy them with their shells, they may be in better condition and less expensive. Here is a simple guide on How to Peel and Devein Shrimp. To save time, buy them already sorted and removed. (This will still be delicious!)
How to make it
– Preheat the oven to 400 ℉ and line a baking sheet with parchment paper. Set aside.
– Add 2 cups of tomatoes, garlic, 2 tablespoons of lemon juice, salt, red pepper, and olive oil to a food processor fitted with a mixing coat. Blend until smooth, then add to a large mixing bowl.
– Add the remaining edamame beans (about 1 cup), tomatoes, and green shrimp and stir until everything is well coated.
Recipe tip: If you have kitchen gloves, the best way is to mix the pesto in the shrimp, and then spread everything on a paper pan, with your hands. (You don’t need gloves, but it’s more fun with them. 😉 )
– Spread everything evenly on a paper pan and put it in the oven at 400 ℉ and cook until the shrimp is cooked, about 8 to 10 minutes.
– Drizzle the remaining lemon juice over the top and sprinkle with some crushed chili if you like.
Variations
- More pestos. You can follow the same recipe with green peas. It’s very similar and super tasty. Or use basil or lemon pesto and then add 1 cup of edamame beans or green peas to the sheet pan.
- Mild version. Jump over the broken one.
- This would also be good with salmon or cod. Cut the fish into bite-sized pieces for the same amount of time.
Moving Forward
You can make edamame pesto up to two days ahead of time. Everything else should be done as close to serving time as possible.
Giving Advice
Other Must-Try Shrimp Recipes
I hope you love this as much as my family does!
Sheet Pan Shrimp and Edamame Pesto Recipe
This delicious, protein-packed, sheet pan shrimp dinner tossed with fresh tomatoes and wrapped inside edamame pesto. Delicious and easy to put together, it cooks in just 10 minutes.
Ingredients
- 1 pound (about 3 cups) shelled edamame (thawed or dry), separation
- 1 spoon (3 to 4 small cloves) finely chopped garlic
- 3 spoons lemon juice (from 1 to 2 lemons)
- ½ cup extra virgin olive oil
- ½ teaspoon crushed red pepper
- ½ teaspoon Kosher salt
- 1¼ pound shrimp were peeled and removed
- 10 ounces (about 2 cups) Cherry, Teardrop, or Marzano tomatoes; through or through
Instructions
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Preheat the oven to 400 ℉ and line a baking sheet with parchment paper.
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Make the edamame pesto. Add 2 cups of tomatoes, garlic, 2 tablespoons of lemon juice, salt, crushed red pepper, and olive oil to a food processor fitted with a blade attachment. Blend until smooth and add to a large mixing bowl.
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Assemble. Add the remaining edamame beans (about 1 cup), the tomatoes, and the green drained and drained shrimp and mix until everything is well coated. Spread everything evenly on a paper pan, making sure that no shrimp explodes.
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Bake. Place in a 400 ℉ oven and cook until the shrimp are cooked through, about 8 to 10 minutes.
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Serve. Drizzle the remaining tablespoon of lemon juice over the top and sprinkle with more crushed spring onion if desired. Serve.
TIPS
Nutritional information is calculated automatically, so it should only be used as an estimate.
FOOD IS BUILDING
Calories: 346kcal | Carbohydrates: 14g | Proteins: 27g | Oil: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 152mg | Sodium: 315mg | Potassium: 715mg | Fiber: 4g | Sugar: 3g | Vitamin A: 281IU | Vitamin C: 14mg | Calcium: 134mg | Cast iron 3mg
