Are you looking for a tasty and healthy addition to your meals? Look no further than shelled edamame! These delicious, creamy soybeans are packed with protein, fiber, and vitamins, making them a great choice for anyone looking to boost their nutrition. And the best part? They’re incredibly versatile, and can be used in a wide variety of dishes, from savory stir-fries to sweet desserts.
In this article, we’ll explore 20 delicious shelled edamame recipes that are perfect for every occasion. From comforting pasta dishes to flavorful salads and soups, there’s something for everyone. Whether you’re a busy professional looking for a quick and easy lunch option, or a health-conscious foodie seeking new ways to get your daily dose of soybeans, we’ve got you covered. So let’s dive in and explore the wonderful world of shelled edamame recipes!
Garlic Butter Shelled Edamame Stir-Fry
Quickly sautéed with aromatic garlic and butter, this stir-fry elevates humble edamame into a flavorful and nutritious snack.
Ingredients:
– 1 cup shelled edamame
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– Salt and pepper to taste
Instructions:
1. Rinse the edamame under cold water and pat dry with paper towels.
2. Heat butter in a non-stick pan over medium-high heat until melted.
3. Add minced garlic and sauté for 30 seconds, until fragrant.
4. Add shelled edamame to the pan and stir-fry for 2-3 minutes, or until slightly tender.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 5-7 minutes
Spicy Sriracha Shelled Edamame Salad
A refreshing twist on traditional edamame salad, this recipe adds a spicy kick from Sriracha sauce and crunchy texture from toasted sesame seeds.
Ingredients:
– 1 cup shelled edamame
– 2 tablespoons Sriracha sauce
– 2 cloves garlic, minced
– 1/4 cup chopped cilantro
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon honey
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– 1/4 cup toasted sesame seeds
Instructions:
1. In a medium bowl, whisk together Sriracha sauce, garlic, cilantro, soy sauce, rice vinegar, honey, and red pepper flakes.
2. Add the edamame and toss to coat with the dressing.
3. Season with salt and pepper to taste.
4. Sprinkle toasted sesame seeds over the top of the salad.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Creamy Avocado Shelled Edamame Dip
A creamy and nutritious dip that’s perfect for snacking or as a spread for your favorite crackers.
Ingredients:
– 1 cup cooked edamame, shelled
– 2 ripe avocados, mashed
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a medium bowl, combine the shelled edamame, mashed avocado, Greek yogurt, lemon juice, garlic powder, salt, and pepper.
2. Mix until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. Taste and adjust seasoning if desired.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with fresh parsley or chives if desired.
Cooking Time: None
Lemon Herb Shelled Edamame Pasta
A refreshing and flavorful pasta dish that combines the sweetness of edamame with the brightness of lemon and herbs.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1 cup shelled edamame
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped basil
– 2 tbsp lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a separate pan, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add shelled edamame to the pan and cook for an additional 2-3 minutes until tender.
4. Stir in lemon juice, parsley, and basil. Season with salt and pepper to taste.
5. Combine cooked pasta and edamame mixture. Toss to combine.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Shelled Edamame and Quinoa Buddha Bowl
A nutritious and filling bowl packed with protein-rich edamame, whole grain quinoa, and crunchy vegetables.
Ingredients:
– 1 cup shelled edamame
– 1/2 cup cooked quinoa
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup sliced red bell pepper
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Optional: 1/4 avocado, diced; 1/4 cup chopped fresh cilantro
Instructions:
1. Cook quinoa according to package instructions.
2. Steam edamame for 3-5 minutes or until tender.
3. In a large bowl, combine mixed greens, cherry tomatoes, and red bell pepper.
4. Divide cooked quinoa and steamed edamame between two bowls.
5. Drizzle soy sauce and sesame oil over the top; season with salt and pepper to taste.
6. Garnish with diced avocado and chopped cilantro (if using).
7. Serve immediately.
Cooking Time: 15-20 minutes
Teriyaki Glazed Shelled Edamame Skewers
A sweet and savory twist on traditional edamame, these skewers are perfect for a quick snack or appetizer. With a sticky teriyaki glaze and crunchy shelled edamame, you’ll be hooked!
Ingredients:
– 1 cup shelled edamame
– 1/4 cup teriyaki sauce
– 2 tbsp honey
– 1 tsp soy sauce
– 1 tsp rice vinegar
– 1/4 tsp garlic powder
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Thread edamame onto skewers, leaving a small space between each piece.
3. In a small bowl, whisk together teriyaki sauce, honey, soy sauce, rice vinegar, and garlic powder until smooth.
4. Brush the glaze evenly over the edamame, making sure to coat all pieces.
5. Place skewers on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes or until the glaze is caramelized and the edamame are tender.
7. Garnish with sesame seeds and chopped green onions if desired.
Cooking Time: 12-15 minutes
Shelled Edamame and Corn Succotash
Shelled Edamame and Corn Succotash Recipe
Succulent edamame and corn come together in this deliciously simple side dish, perfect for a quick weeknight meal or as a flavorful accompaniment to your favorite grilled meats.
Ingredients:
– 1 cup shelled edamame
– 2 cups fresh corn kernels (from about 4 ears)
– 2 tablespoons butter
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large skillet, melt the butter over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Stir in the shelled edamame and corn kernels. Cook, stirring occasionally, until the edamame are tender and the corn is lightly browned, about 5-7 minutes.
5. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Roasted Shelled Edamame with Sea Salt
Savor the simplicity of roasted edamame, elevated by a sprinkle of sea salt.
Ingredients:
– 1 cup shelled edamame
– 2 tablespoons olive oil
– 1/4 teaspoon sea salt
– Optional: lemon wedges and chopped fresh herbs (such as parsley or cilantro) for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the edamame and pat dry with a paper towel.
3. In a bowl, toss the edamame with olive oil, sea salt, and a pinch of pepper until evenly coated.
4. Spread the edamame in a single layer on a baking sheet.
5. Roast for 10-12 minutes or until tender and slightly caramelized.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 10-12 minutes
Shelled Edamame and Miso Soup
This Japanese-inspired soup is a comforting blend of savory edamame, rich miso paste, and aromatic ginger. Perfect for a quick and satisfying meal.
Ingredients:
– 1 cup shelled edamame
– 2 cups water or dashi broth (see note)
– 2 tablespoons white miso paste
– 1 tablespoon soy sauce
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon sesame oil
– Salt and pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. In a large pot, combine edamame and water or dashi broth. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until edamame are tender.
2. Stir in miso paste, soy sauce, grated ginger, and sesame oil. Season with salt and pepper to taste.
3. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 10-12 minutes
Shelled Edamame and Spinach Stuffed Portobellos
A flavorful and healthy twist on the classic portobello mushroom, this recipe combines the earthy flavor of edamame with the nutritional benefits of spinach.
Ingredients:
– 4 large portobello mushrooms
– 1 cup shelled edamame
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Clean and stem the portobello mushrooms.
3. In a pan, heat the olive oil over medium-high heat. Add garlic and sauté until fragrant.
4. Add the shelled edamame and cook until tender, about 3-4 minutes.
5. Wilt the spinach leaves by adding them to the pan with the edamame. Season with salt and pepper to taste.
6. Stuff each mushroom cap with the edamame-spinach mixture, dividing it evenly among the four caps.
7. Sprinkle Parmesan cheese on top (if using).
8. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 20 minutes
Shelled Edamame and Tofu Scramble
Kick-start your day with a nutritious and delicious vegan breakfast, combining the tender sweetness of edamame with the creamy texture of tofu.
Ingredients:
– 1 cup shelled edamame
– 1/2 cup firm tofu, drained and crumbled
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: soy sauce or nutritional yeast for added flavor
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Add the olive oil, chopped onion, and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
3. Add the crumbled tofu and cook, breaking up with a spatula, until it’s lightly browned, about 5 minutes.
4. Add the shelled edamame to the skillet, stirring to combine with the tofu mixture.
5. Cook for an additional 2-3 minutes, or until the edamame is tender but still slightly crunchy.
6. Season with salt and pepper to taste. If desired, add a splash of soy sauce or nutritional yeast for extra flavor.
Cooking Time: Approximately 12-15 minutes.
Shelled Edamame and Chickpea Hummus
A creamy and nutritious dip perfect for snacking or as a side dish, combining the protein-rich edamame with fiber-packed chickpeas.
Ingredients:
– 1 cup shelled edamame
– 1 can chickpeas (15 oz)
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the edamame and place them on a baking sheet. Roast for 10-12 minutes or until tender.
3. In a blender or food processor, combine roasted edamame, chickpeas, tahini, lemon juice, garlic, and salt. Blend until smooth.
4. With the blender running, slowly pour in the olive oil until well combined.
5. Taste and adjust seasoning as needed.
Cooking Time: 12 minutes (including roasting time)
Shelled Edamame and Ginger Fried Rice
A flavorful and nutritious twist on traditional fried rice, this recipe combines the sweetness of edamame with the spiciness of ginger for a delicious and easy meal.
Ingredients:
– 2 cups cooked Japanese rice (preferably day-old)
– 1 cup shelled edamame
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– Salt and pepper to taste
– Optional: soy sauce, sesame oil, or other seasonings of your choice
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and grated ginger; stir-fry for another minute.
4. Add the cooked edamame and stir-fry for 2-3 minutes, until they’re well coated with the flavorful mixture.
5. Add the cooked rice to the skillet or wok and stir-fry for about 5 minutes, breaking up any clumps with a spatula.
6. Season with salt, pepper, and any additional desired seasonings.
Cooking Time: Approximately 10-12 minutes
Shelled Edamame and Sweet Potato Hash
A vibrant and nutritious side dish that combines the sweetness of roasted sweet potatoes with the savory flavor of shelled edamame.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 cup shelled edamame (frozen or fresh)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1 tablespoon soy sauce for added depth
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place sweet potato cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
3. Roast the sweet potatoes in the oven for 20-25 minutes or until tender.
4. While the sweet potatoes are roasting, cook shelled edamame according to package instructions (frozen) or steam fresh edamame until bright green.
5. Once the sweet potatoes are done, remove from the oven and stir in cooked edamame.
6. Taste and adjust seasoning as needed. If desired, add soy sauce for an added layer of flavor.
Cooking Time: 25-30 minutes
Shelled Edamame and Cucumber Sushi Rolls
These light and flavorful sushi rolls are perfect for hot summer days. Shelled edamame and crunchy cucumber add a delightful twist to traditional sushi.
Ingredients:
– 1 cup cooked shelled edamame
– 2 cups short-grain Japanese rice (preferably Koshihikari or Akita Komachi)
– 1/2 cup thinly sliced cucumber
– 1 sheet of nori seaweed
– 1 tablespoon soy sauce
– Salt, to taste
– Water, for soaking sushi vinegar
Instructions:
1. Cook the edamame according to package instructions and set aside.
2. Prepare the sushi rice by rinsing it in a fine-mesh sieve under cold running water, then cooking it with 2 cups of water and 1 tablespoon of soy sauce until tender. Allow it to cool to room temperature.
3. Cut the cucumber into thin strips.
4. Lay the nori sheet flat on a sushi mat or a piece of parchment paper.
5. Spread a thin layer of cooled sushi rice onto the nori, leaving a 1-inch border at the top.
6. Arrange the edamame and cucumber in the middle of the rice.
7. Roll the sushi using the mat or parchment paper, applying gentle pressure to form a compact roll.
8. Slice into individual pieces and serve with soy sauce and wasabi, if desired.
Cooking Time: 20 minutes (including cooking time for edamame)
Shelled Edamame and Basil Pesto Pasta
This vibrant pasta dish combines the sweetness of edamame with the brightness of basil pesto, making it a perfect summer treat.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 1 cup shelled edamame
– 1/4 cup basil pesto
– 2 tbsp. olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, then set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add shelled edamame and cook for 3-4 minutes or until tender.
3. Stir in basil pesto and cook for an additional minute.
4. Combine cooked pasta and edamame mixture. Season with salt and pepper to taste.
5. If desired, top with grated Parmesan cheese.
Cooking Time: 15-20 minutes
Shelled Edamame and Mushroom Risotto
This creamy risotto dish is a perfect combination of savory flavors, with the natural sweetness of edamame and earthiness of mushrooms.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup shelled edamame
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes.
2. Add Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, add mushrooms and edamame. Cook until mushrooms are tender, about 5 minutes.
5. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-40 minutes.
Shelled Edamame and Kale Salad with Tahini Dressing
This refreshing salad combines the creamy sweetness of edamame with the earthy bitterness of kale, all tied together with a rich tahini dressing.
Ingredients:
– 1 cup shelled edamame
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon garlic powder
Instructions:
1. Cook edamame according to package instructions; cool.
2. In a large bowl, massage chopped kale with your hands until tender (about 3-5 minutes).
3. In a small bowl, whisk together tahini, lemon juice, and olive oil until smooth.
4. Add cooked edamame, salt, pepper, and garlic powder (if using) to the bowl; toss to combine.
5. Pour dressing over the salad and toss to coat.
6. Serve immediately.
Cooking Time: 15-20 minutes
Shelled Edamame and Black Bean Tacos
A flavorful and nutritious twist on traditional tacos, this recipe combines the creamy goodness of edamame with the heartiness of black beans.
Ingredients:
– 1 cup shelled edamame
– 1 can black beans, drained and rinsed
– 1/2 red onion, diced
– 1 lime, juiced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 corn tortillas
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Instructions:
1. Cook edamame according to package instructions. Drain and set aside.
2. In a medium pan, heat olive oil over medium-high heat. Add diced onion and cook until translucent, about 3-4 minutes.
3. Add cumin and cook for an additional minute.
4. Stir in black beans and cook until heated through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the edamame and black bean mixture onto tortillas, followed by a squeeze of lime juice.
Cook Time: 15 minutes
Servings: 4-6
Shelled Edamame and Coconut Curry
Transform humble edamame into a rich and creamy curry with the addition of coconut milk. This flavorful dish is perfect for a quick weeknight meal or as an accompaniment to your favorite Indian-inspired dishes.
Ingredients:
– 1 cup shelled edamame
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using); cook for 1 minute.
4. Add edamame to the skillet; stir to combine with spice mixture.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to low and let curry simmer, stirring occasionally, until edamame are tender, about 10-12 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves (if desired) and serve over rice or with naan bread.
Cooking Time: 15-17 minutes
Summary
Discover a world of flavors with these 20 delicious shelled edamame recipes, perfect for every occasion! From savory stir-fries and spicy salads to creamy dips and flavorful pasta dishes, there’s something for everyone. Try Garlic Butter Shelled Edamame Stir-Fry, Spicy Sriracha Shelled Edamame Salad, or Creamy Avocado Shelled Edamame Dip. Or, go the extra mile with recipes like Lemon Herb Shelled Edamame Pasta, Shelled Edamame and Quinoa Buddha Bowl, or Teriyaki Glazed Shelled Edamame Skewers. Whether you’re a foodie or just looking for some inspiration, these shelled edamame recipes are sure to impress.
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