1 recipe Spicy Cabbage Slaw
2 cups frozen shelled edamame, thawed
1 medium avocado, diced
½ medium lime, juiced
12 ounces peeled cooked shrimp
- Make the Spicy Cabbage Slaw. Add the edamame; toss and set aside.
- Dice avocado and toss with fresh lime juice.
- Divide the slaw mixture among 4 containers. Top each with a quarter of the shrimp (about 3 ounces) and ¼ of the sliced avocado. Cover and refrigerate until ready to eat.
To make ahead: Keep the cabbage mixture and dressing for the Spicy Cabbage Slaw separate and wait to combine until ready to eat. If using pre-cooked frozen shrimp, wait to defrost the shrimp until you’re ready to eat.