Zesty Shrimp With Corn and Edamame

Looking for a fast and healthy meal ... that can be made in a hurry?  Look no further.  This full-of-flavor dish combines healthy shrimp, corn and edamame with a delicious vinaigrette and allows for fast cooking and even faster clean-up.


Shrimp with Corn and Edamame

Zesty Shrimp with Corn and Edamame

  • 3 Tbs Balsamic Vinegar
  • 2 Tbs Dijon Mustard
  • 1 1/2 Tsp Toasted Sesame Oil
  • 2 Cloves Garlic, Minced
  • 2 Cups Corn
  • 2 Cups Frozen Shelled Edamame, Thawed
  • 20 Large Shrimp, Peeled and Deveined
  • 4 Scallions, Trimmed and Thinly Sliced


  1. Preheat oven to 450 degrees F.
  2. In a small bowl, whisk together the balsamic vinegar, dijon mustard, sesame oil, and garlic.  
  3. Lay out four 10-by-12-inch pieces of aluminum foil.  
  4. In the center of each piece, mound 1/2 cup of corn and 1/2 cup of edamame.
  5. Top each mound with 5 shrimp, drizzle with vinaigrette, and sprinkle with scallions.
  6. Bring up sides of foil to meet over shrimp, crimp edges otgether, and fold over a few times to create a packet.
  7. Place on a cookie sheet, and bake for 15 minutes.

Tip: Never cooked with foil packets before?  Check out my easy tutorial below on preparing the foil packets for the oven.