Cook edamame and rice. Use a vegetable peeler to make ribbons of carrots and cucumbers. Dice green onion and lettuce.
Heat a skillet to medium heat and add the juice of 1 lime. Sprinkle Chile Lime Seasoning in the pan and add the shrimp. Allow the seasoning to coat the shrimp for 2-3 minutes.
Place lettuce down first topped by carrot ribbons, cucumbers, and rice.
Add the shrimp to the salad and top with spicy mayo and soy sauce. Add the diced avocado and ginger as well.
Garnish with green onion and cashews. Toss together to make a delicious, Crunchy Edamame Asian Salad! Enjoy!