Ready to transform those frozen shelled edamame into something spectacular? Whether you’re craving quick weeknight dinners, vibrant seasonal sides, or cozy comfort food, these versatile little beans are your secret weapon. We’ve gathered 20 delicious recipes that prove edamame is far more than just a snack. Get ready to be inspired—your new favorite dish is waiting just a few scrolls away!
Garlic Butter Shelled Edamame Stir-Fry
Venturing into my kitchen on a busy weeknight, I often crave something quick yet satisfying—that’s how this garlic butter shelled edamame stir-fry became my go-to. It’s a vibrant, protein-packed dish that comes together in minutes, perfect for when I’m short on time but still want a flavorful, homemade meal. I love how the buttery garlic sauce clings to each tender edamame bean, making it feel indulgent yet wholesome.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups shelled edamame, thawed if frozen (fresh works too, but frozen is convenient)
– 3 tablespoons unsalted butter (or vegan butter for a dairy-free option)
– 4 cloves garlic, minced (about 1 tablespoon)
– 1 tablespoon olive oil (or any neutral oil like avocado oil)
– 1 teaspoon soy sauce (use tamari for gluten-free)
– 1/2 teaspoon red pepper flakes (adjust to your spice preference)
– Salt, to season at the end (I prefer sea salt)
– Freshly ground black pepper, for finishing
Instructions
1. Heat a large skillet or wok over medium-high heat for 2 minutes until it feels warm to the touch.
2. Add 1 tablespoon olive oil to the skillet and swirl to coat the bottom evenly.
3. Place 2 cups shelled edamame in the skillet and stir-fry for 5 minutes, until they turn bright green and are heated through, stirring occasionally to prevent sticking.
4. Push the edamame to one side of the skillet and add 3 tablespoons unsalted butter to the empty space, letting it melt completely for about 1 minute.
5. Stir in 4 cloves minced garlic and 1/2 teaspoon red pepper flakes into the melted butter, cooking for 1-2 minutes until the garlic is fragrant but not browned, which can make it bitter.
6. Combine the edamame with the garlic butter mixture in the skillet, tossing everything together for 1 minute to coat evenly.
7. Drizzle 1 teaspoon soy sauce over the stir-fry and toss again for 30 seconds to incorporate the flavors.
8. Remove the skillet from the heat and season with salt and freshly ground black pepper to taste, stirring once more.
9. Transfer the stir-fry to a serving dish immediately to prevent overcooking.
Unbelievably simple yet packed with flavor, this dish offers a delightful crunch from the edamame paired with a rich, garlicky butter sauce. I often serve it over steamed rice or quinoa for a complete meal, and it’s fantastic as a side with grilled chicken or fish—the versatility makes it a staple in my kitchen.
Spicy Sriracha Shelled Edamame Salad
Diving into my fridge after a busy week, I realized I had a bag of frozen shelled edamame that needed some love—and a serious kick of heat. This Spicy Sriracha Shelled Edamame Salad is my go-to when I want something vibrant, protein-packed, and ready in minutes, perfect for tossing together while multitasking (I’m guilty of checking emails mid-chop!).
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 12 oz frozen shelled edamame (thawed for quicker prep)
– 2 tbsp sriracha sauce (adjust for more or less heat)
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp rice vinegar
– 1 tsp sesame oil (toasted adds depth)
– 1 tbsp honey (or maple syrup for vegan option)
– 1 clove garlic, minced (fresh is best for punch)
– 1 tbsp neutral oil, like avocado or vegetable oil
– ½ cup shredded carrots (buy pre-shredded to save time)
– ¼ cup chopped green onions (reserve some for garnish)
– 1 tbsp sesame seeds (toasted for extra crunch)
Instructions
1. Bring a medium pot of water to a boil over high heat.
2. Add the frozen shelled edamame to the boiling water and cook for 3 minutes until tender but still crisp.
3. Drain the edamame in a colander and rinse under cold water for 30 seconds to stop the cooking process and retain bright color.
4. Pat the edamame dry with paper towels to prevent a watery salad.
5. In a small bowl, whisk together the sriracha sauce, soy sauce, rice vinegar, sesame oil, honey, and minced garlic until fully combined.
6. Heat the neutral oil in a large skillet over medium heat for 1 minute until shimmering.
7. Add the shredded carrots to the skillet and sauté for 2 minutes, stirring occasionally, until slightly softened.
8. Add the dried edamame and chopped green onions to the skillet, reserving 1 tablespoon of green onions for later.
9. Pour the sriracha mixture over the ingredients in the skillet and toss to coat evenly.
10. Cook the mixture for 1 minute, stirring constantly, until heated through and the sauce thickens slightly.
11. Remove the skillet from the heat and transfer the salad to a serving bowl.
12. Sprinkle the toasted sesame seeds and reserved green onions over the top as garnish.
Wrapped in this zesty sauce, the edamame stays pleasantly firm against the tender carrots, with a bold heat that mellows into a sweet, garlicky finish. I love scooping it into lettuce cups for a low-carb lunch or pairing it with grilled chicken to bulk up a simple dinner—it’s versatile enough to shine on its own or play a supporting role.
Creamy Avocado Shelled Edamame Dip
You know those moments when you’re craving something creamy and satisfying but don’t want to spend hours in the kitchen? Yeah, me too—that’s exactly why I whipped up this Creamy Avocado Shelled Edamame Dip last weekend while prepping for a casual get-together. It’s become my go‑in for a quick, healthy snack that always impresses.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 ripe avocados, pitted and peeled (look for ones that yield slightly to gentle pressure)
– 1 cup shelled edamame, thawed if frozen (I keep a bag in the freezer for convenience)
– 1/4 cup plain Greek yogurt (full‑fat gives the creamiest texture, but low‑fat works too)
– 2 tbsp fresh lime juice (about 1 lime, adjust to taste)
– 1 small garlic clove, minced (or 1/4 tsp garlic powder if you’re in a rush)
– 1/4 tsp salt, plus more as needed
– 1/4 tsp ground black pepper
– 2 tbsp extra‑virgin olive oil (or any neutral oil)
– 2 tbsp fresh cilantro, chopped (optional, omit if you’re not a fan)
Instructions
1. Add the shelled edamame to a food processor or high‑speed blender. 2. Pulse the edamame for 15–20 seconds until it’s roughly chopped—this helps create a smoother base. 3. Scoop the avocado flesh into the processor with the edamame. 4. Add the Greek yogurt, lime juice, minced garlic, salt, and black pepper. 5. Pour in the olive oil. 6. Process everything on high speed for 45–60 seconds, stopping to scrape down the sides once, until the mixture is completely smooth and creamy. 7. Taste the dip and adjust the salt or lime juice if needed—I often add an extra pinch of salt here. 8. Transfer the dip to a serving bowl and stir in the chopped cilantro by hand if using. 9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the dip to prevent browning. 10. Refrigerate for at least 30 minutes to let the flavors meld.
But the real magic happens after it chills—the dip firms up slightly, giving it a luxuriously smooth, spreadable texture that’s perfect with crunchy veggies or pita chips. I love the bright, tangy kick from the lime against the rich avocado and earthy edamame; it’s a flavor combo that always disappears fast at my house!
Lemon Herb Shelled Edamame Pasta
Browsing the farmers’ market last weekend, I spotted the brightest lemons and fresh herbs, which instantly inspired this light, springy pasta. As someone who loves quick weeknight meals, I whipped up this Lemon Herb Shelled Edamame Pasta—it’s become my go-to for a satisfying yet healthy dinner in under 30 minutes, and the zesty flavors always remind me of sunny afternoons.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz dried spaghetti (or any long pasta like linguine)
– 1 cup shelled edamame, thawed if frozen
– 3 tbsp extra virgin olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 lemon, zested and juiced (about 2 tbsp juice)
– 1/4 cup fresh parsley, chopped (or substitute with basil)
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 1/4 tsp red pepper flakes (adjust to taste)
– Salt and black pepper, to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried spaghetti to the boiling water and cook according to package directions until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add the minced garlic to the skillet and sauté until fragrant and lightly golden, about 1 minute, stirring constantly to avoid burning.
5. Stir in the shelled edamame and cook until heated through, about 3–4 minutes, tossing occasionally.
6. Drain the cooked spaghetti, reserving 1/2 cup of the pasta water for later use to help create a silky sauce.
7. Add the drained spaghetti directly to the skillet with the edamame mixture.
8. Pour in the reserved pasta water, lemon zest, and lemon juice, then toss everything together until well combined.
9. Remove the skillet from the heat and stir in the chopped parsley, grated Parmesan cheese, and red pepper flakes until evenly distributed.
10. Season with salt and black pepper to taste, tossing once more to incorporate.
Zesty and vibrant, this pasta boasts a delightful contrast between the tender spaghetti and the slightly crisp edamame, all coated in a bright, herby lemon sauce. For a creative twist, top it with grilled shrimp or a sprinkle of toasted breadcrumbs for extra crunch, making it perfect for a light lunch or elegant dinner.
Shelled Edamame and Quinoa Buddha Bowl
Tired of the same old lunch routine? I was too, until I started making these Shelled Edamame and Quinoa Buddha Bowls. They’re my go-to for a quick, satisfying meal that feels nourishing without being fussy—perfect for those busy days when you still want something wholesome.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup quinoa, rinsed well (this removes bitterness)
– 2 cups water
– 1 cup shelled edamame, thawed if frozen
– 1 tbsp olive oil (or any neutral oil)
– 1 medium avocado, sliced
– 1 cup cherry tomatoes, halved
– 2 tbsp soy sauce (use tamari for gluten-free)
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– ¼ tsp red pepper flakes (optional, for a kick)
– Salt, to season
Instructions
1. Combine the rinsed quinoa and 2 cups of water in a medium saucepan.
2. Bring the mixture to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes.
4. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam.
5. Fluff the quinoa with a fork and set it aside to cool slightly.
6. Heat 1 tbsp olive oil in a skillet over medium-high heat.
7. Add the shelled edamame to the skillet and cook for 3-4 minutes, stirring occasionally, until lightly browned.
8. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and ¼ tsp red pepper flakes.
9. Divide the cooked quinoa evenly between two bowls.
10. Top each bowl with the sautéed edamame, sliced avocado, and halved cherry tomatoes.
11. Drizzle the soy sauce mixture evenly over both bowls.
12. Season lightly with salt, if desired.
Enjoy the creamy avocado against the nutty quinoa and tender edamame—it’s a texture lover’s dream. For a fun twist, I sometimes add a sprinkle of toasted sesame seeds or swap in lime juice for the rice vinegar to brighten it up.
Teriyaki Glazed Shelled Edamame Skewers
My holiday party last year was a bit of a disaster—I spent so much time on the main course that I completely forgot about appetizers until guests were at the door. These Teriyaki Glazed Shelled Edamame Skewers were my quick-fix savior, and they’ve been a staple at every gathering since. They’re surprisingly simple to throw together, and the sweet-salty glaze always disappears first from the platter.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 pound shelled edamame, thawed if frozen (fresh works too, but frozen is more convenient)
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons honey (maple syrup is a great vegan swap)
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger (jarred works in a pinch, but fresh adds brighter flavor)
- 1 clove garlic, minced
- 1 tablespoon sesame oil (or any neutral oil like avocado oil)
- 8 wooden skewers, soaked in water for 30 minutes to prevent burning
- 1 teaspoon sesame seeds, for garnish
- 1 green onion, thinly sliced, for garnish
Instructions
- Thread the shelled edamame onto the soaked wooden skewers, packing them tightly but leaving a small handle at each end. Tip: If the edamame are slippery, pat them dry with a paper towel first for easier handling.
- In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, ginger, and garlic. Bring to a simmer, stirring occasionally.
- Reduce heat to low and let the sauce simmer gently for 5 minutes, until it thickens slightly to a glaze consistency. Tip: Keep an eye on it—it can burn quickly if the heat is too high.
- Preheat a grill pan or outdoor grill to medium-high heat (about 400°F). Brush the grill lightly with sesame oil to prevent sticking.
- Place the edamame skewers on the grill and cook for 3 minutes per side, until they develop light grill marks.
- Brush the skewers generously with the teriyaki glaze using a pastry brush, turning to coat both sides. Grill for an additional 1–2 minutes per side, until the glaze caramelizes and bubbles. Tip: Work quickly here to avoid overcooking the edamame, which can make them mushy.
- Transfer the skewers to a serving platter and sprinkle with sesame seeds and sliced green onion.
Every bite delivers a satisfying crunch from the lightly charred edamame, balanced by that sticky-sweet teriyaki glaze. I love serving these skewers over a bed of steamed rice for a light lunch, or pairing them with a crisp cucumber salad to cut through the richness.
Shelled Edamame and Corn Succotash
During the holiday rush, I always crave something vibrant and simple that still feels festive. This shelled edamame and corn succotash is my go-to side dish—it comes together in minutes but looks like you spent hours in the kitchen, and it’s packed with fresh flavors that cut through all the rich holiday meals.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 2 tablespoons olive oil (or any neutral oil like avocado oil)
- 1 small yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 cup frozen shelled edamame, thawed
- 1 cup frozen corn kernels, thawed
- 1 red bell pepper, diced (about 1 cup)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add 1 cup of diced yellow onion to the skillet and cook, stirring occasionally, until translucent and softened, about 5 minutes.
- Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
- Add 1 cup of thawed shelled edamame, 1 cup of thawed corn kernels, and 1 cup of diced red bell pepper to the skillet.
- Cook the vegetable mixture, stirring frequently, until the edamame and corn are heated through and the bell pepper is slightly tender, about 5-7 minutes.
- Remove the skillet from the heat and stir in 1 tablespoon of fresh lemon juice, 2 tablespoons of chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
- Transfer the succotash to a serving bowl and let it rest for 2 minutes before serving to allow the flavors to meld.
Fresh from the skillet, this succotash has a delightful crunch from the edamame and corn, balanced by the sweet bell pepper and zesty lemon. I love serving it warm alongside grilled chicken or as a colorful topping for tacos—it adds a bright, healthy pop to any meal.
Roasted Shelled Edamame with Sea Salt
Unwinding after a long day often means craving something simple yet satisfying, and that’s exactly where these roasted shelled edamame come in—they’re my go‑to snack when I want something crunchy, salty, and packed with protein without any fuss. I love making a big batch on Sunday afternoons while catching up on podcasts, and they disappear fast from my kitchen counter. Honestly, they’re so easy that even my kids can help toss them in oil and salt, making it a fun little cooking project together.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
- 12 ounces frozen shelled edamame (thawed and patted dry—this prevents steaming in the oven)
- 1 tablespoon olive oil (or any neutral oil like avocado oil)
- 1 teaspoon fine sea salt (adjust to taste; I prefer a flaky salt for finishing)
Instructions
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.
- In a medium bowl, combine the thawed and patted‑dry shelled edamame with 1 tablespoon of olive oil, tossing until evenly coated. Tip: Make sure the edamame are thoroughly dry to achieve a crispier roast.
- Spread the edamame in a single layer on the prepared baking sheet, avoiding overcrowding to ensure even browning.
- Roast in the preheated oven for 15–20 minutes, shaking the pan halfway through, until the edamame are golden brown and slightly crispy at the edges. Tip: Keep an eye after 15 minutes—they can go from perfect to over‑cooked quickly.
- Remove the baking sheet from the oven and immediately sprinkle 1 teaspoon of fine sea salt over the hot edamame, tossing gently to distribute. Tip: Adding salt while hot helps it adhere better for a more flavorful bite.
- Let the edamame cool on the baking sheet for 5 minutes before serving to allow them to crisp up further.
They turn out delightfully crunchy on the outside with a tender bite inside, offering a savory, nutty flavor that’s irresistible straight from the pan. Try tossing them with a pinch of smoked paprika or garlic powder for a twist, or serve alongside a cold beer as a game‑day snack—they’re versatile enough to fit any occasion.
Shelled Edamame and Miso Soup
Diving into a warm bowl of soup on a chilly day is one of my simple kitchen joys, and this Shelled Edamame and Miso Soup has become my go-to for a quick, nourishing lunch. I first whipped it up on a busy afternoon when I needed something fast but didn’t want to sacrifice flavor, and now it’s a staple in my weekly rotation. It’s incredibly forgiving—perfect for those days when you’re just not in the mood to fuss over a complicated recipe.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups vegetable broth (low-sodium preferred, so you can control the salt)
– 2 cups shelled edamame, thawed if frozen (fresh works too, but frozen is so convenient)
– 3 tablespoons white miso paste (yellow or red miso will also work for a deeper flavor)
– 1 tablespoon sesame oil (or any neutral oil like avocado oil)
– 2 cloves garlic, minced (about 1 teaspoon)
– 1 teaspoon grated fresh ginger (jarred ginger is fine in a pinch)
– 2 green onions, thinly sliced (reserve some for garnish)
– 1 tablespoon soy sauce (or tamari for a gluten-free option)
Instructions
1. Heat the sesame oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the minced garlic and grated ginger to the pot, stirring constantly until fragrant, for 30 seconds to avoid burning.
3. Pour in the vegetable broth and bring it to a gentle boil, which should take 3–4 minutes.
4. Reduce the heat to low and stir in the shelled edamame, simmering uncovered for 5 minutes until the edamame are tender but still bright green.
5. In a small bowl, whisk the miso paste with 1/4 cup of the hot broth from the pot until completely smooth to prevent clumping.
6. Turn off the heat and stir the miso mixture back into the pot along with the soy sauce, ensuring it doesn’t boil to preserve the probiotics.
7. Add the sliced green onions, reserving a tablespoon for topping, and let the soup sit for 2 minutes to allow the flavors to meld.
8. Ladle the soup into bowls and garnish with the reserved green onions.
Silky from the miso and packed with protein-rich edamame, this soup has a comforting umami depth that feels both light and satisfying. I love serving it with a sprinkle of sesame seeds or a drizzle of chili oil for an extra kick, and it pairs beautifully with a side of steamed rice for a heartier meal.
Shelled Edamame and Spinach Stuffed Portobellos
Zipping through my holiday prep, I realized I needed a festive yet simple vegetarian main that wouldn’t keep me in the kitchen all day—enter these stuffed portobellos. They’re my go-to when I want something hearty but light, and the edamame-spinach filling always feels like a cozy hug in mushroom form.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large portobello mushroom caps, stems removed (choose caps with deep wells for stuffing)
– 1 cup shelled edamame, thawed if frozen (fresh works too)
– 2 cups fresh spinach, roughly chopped (pack it lightly)
– 1/2 cup shredded mozzarella cheese (or a vegan alternative)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder (adjust to taste)
– 1/2 tsp salt (I use sea salt)
– 1/4 tsp black pepper (freshly ground adds more flavor)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the portobello caps gill-side up on the baking sheet and brush them lightly with 1 tbsp of olive oil.
3. Bake the caps for 10 minutes to soften them—this prevents sogginess later.
4. While baking, heat the remaining 1 tbsp olive oil in a skillet over medium heat.
5. Add the shelled edamame to the skillet and cook for 3 minutes, stirring occasionally, until slightly tender.
6. Stir in the chopped spinach and cook for 2 more minutes, just until wilted.
7. Remove the skillet from heat and mix in the garlic powder, salt, and black pepper.
8. Take the portobello caps out of the oven—they should be softer but still hold their shape.
9. Divide the edamame-spinach mixture evenly among the caps, pressing it gently into the wells.
10. Top each stuffed cap with shredded mozzarella cheese, covering the filling.
11. Return the baking sheet to the oven and bake for 10-12 minutes, until the cheese is melted and bubbly.
12. Let the stuffed portobellos cool for 5 minutes before serving to set the filling.
Flavorful and satisfying, these portobellos offer a juicy bite from the mushrooms paired with the creamy, earthy filling. I love serving them over a bed of quinoa for extra protein or slicing them into wedges as a festive appetizer—they’re always a hit at my holiday gatherings.
Shelled Edamame and Tofu Scramble
Finally, after one too many rushed mornings where breakfast felt like an afterthought, I’ve landed on this protein-packed scramble that’s become my go-to. It’s the perfect way to use up that block of tofu lingering in the fridge and turns shelled edamame into something truly special. Trust me, this dish is a game-changer for busy weekdays or a leisurely weekend brunch.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (14 oz) block firm tofu, pressed and crumbled
– 1 cup shelled edamame (thawed if frozen)
– 2 tbsp nutritional yeast
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp turmeric powder
– 1/4 tsp black salt (kala namak, for an eggy flavor, or use regular salt)
– 1/4 tsp black pepper
– 2 tbsp unsweetened plant-based milk (optional, for creaminess)
– Fresh chives, chopped (for garnish)
Instructions
1. Press the block of firm tofu for 10 minutes using a tofu press or by wrapping it in a clean towel and placing a heavy pan on top to remove excess water.
2. Crumble the pressed tofu into small, bite-sized pieces with your hands into a medium bowl.
3. Add 2 tablespoons of nutritional yeast, 1/2 teaspoon of turmeric powder, 1/4 teaspoon of black salt, and 1/4 teaspoon of black pepper to the crumbled tofu.
4. Gently mix all ingredients in the bowl until the tofu is evenly coated with the spices, which will give it a vibrant yellow color and savory flavor.
5. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat until it shimmers, about 1 minute.
6. Add the seasoned tofu crumbles to the skillet and cook for 5 minutes, stirring occasionally with a spatula to prevent sticking.
7. Stir in 1 cup of shelled edamame and cook for an additional 5 minutes until the edamame is heated through and the tofu develops a slightly firmer texture.
8. Pour in 2 tablespoons of unsweetened plant-based milk if using, and stir for 1 minute to create a creamier consistency without making the scramble soggy.
9. Remove the skillet from the heat and garnish the scramble with freshly chopped chives before serving.
Light and fluffy with a satisfying bite from the edamame, this scramble boasts a savory, umami-rich flavor that’s subtly eggy from the black salt. I love piling it onto toasted whole-grain bread or wrapping it in a warm tortilla with a dash of hot sauce for an extra kick.
Shelled Edamame and Chickpea Hummus
Holiday gatherings always leave me with extra veggies, and last week’s leftover shelled edamame inspired this creamy, protein-packed twist on classic hummus. I love how the edamame adds a subtle sweetness that balances the earthy chickpeas, making it a hit at potlucks and a go-to snack in my house. Honestly, it’s so simple to whip up that I often double the batch to keep some in the fridge for quick lunches.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (15-ounce) can chickpeas, drained and rinsed (reserve ¼ cup liquid for blending)
– 1 cup shelled edamame, thawed if frozen
– ¼ cup tahini, well-stirred for creaminess
– 3 tablespoons extra-virgin olive oil, plus extra for drizzling
– 2 tablespoons fresh lemon juice, about 1 lemon squeezed
– 1 garlic clove, minced (or ½ teaspoon garlic powder for milder flavor)
– ½ teaspoon ground cumin, toasted lightly for depth if desired
– ¼ teaspoon salt, adjust based on chickpea saltiness
– 2–3 ice cubes, optional for fluffier texture
Instructions
1. Combine the drained chickpeas, shelled edamame, tahini, olive oil, lemon juice, minced garlic, cumin, and salt in a food processor bowl.
2. Pulse the mixture 5–7 times at high speed until roughly chopped, about 15 seconds total, to break down the ingredients evenly.
3. Add the reserved chickpea liquid and ice cubes to the processor, then blend continuously on high for 60–90 seconds until completely smooth, scraping down the sides halfway through with a spatula.
4. Check the hummus consistency by dipping a spoon; if too thick, blend in 1 tablespoon of water at a time until it reaches a creamy, spreadable texture.
5. Taste and adjust seasoning with a pinch more salt or lemon juice if needed, blending for 10 seconds to incorporate.
6. Transfer the hummus to a serving bowl, drizzle with a thin stream of olive oil, and optionally sprinkle with extra cumin or edamame for garnish.
Fresh from the food processor, this hummus is luxuriously smooth with a vibrant green hue from the edamame, offering a nutty undertone that pairs beautifully with crisp veggies or warm pita. I love serving it as a dip with carrot sticks and cucumber slices, or spreading it thickly on toast topped with sliced radishes for a quick, satisfying bite.
Shelled Edamame and Ginger Fried Rice
Unwrapping leftovers often sparks my most satisfying kitchen creations, and this vibrant fried rice was born from a fridge clean-out after a holiday party. I love how the shelled edamame adds pops of color and protein, while fresh ginger brings a zesty warmth that feels both comforting and energizing—perfect for a quick weeknight dinner or a lazy weekend lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 3 cups cooked and cooled white rice (day-old rice works best for texture)
– 1 cup shelled edamame, thawed if frozen
– 2 tablespoons vegetable oil (or any neutral oil)
– 3 large eggs, lightly beaten
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated (peel it first for easier grating)
– 3 tablespoons soy sauce (use low-sodium if preferred)
– 1 teaspoon sesame oil
– 2 green onions, thinly sliced for garnish
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
2. Add the beaten eggs to the skillet and scramble them by stirring constantly with a spatula for 1–2 minutes until fully cooked but still soft, then transfer to a plate and set aside.
3. In the same skillet, add the remaining 1 tablespoon of vegetable oil and heat it for 30 seconds over medium-high heat.
4. Add the chopped yellow onion to the skillet and cook, stirring frequently, for 3–4 minutes until it turns translucent and starts to soften.
5. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to avoid burning the aromatics.
6. Add the shelled edamame to the skillet and cook, stirring occasionally, for 2–3 minutes until heated through and slightly tender.
7. Crumble the cooked rice into the skillet, breaking up any clumps with your spatula, and stir to combine with the vegetables for 1 minute.
8. Pour the soy sauce and sesame oil evenly over the rice mixture, then stir continuously for 2–3 minutes until everything is well-coated and heated through.
9. Fold the scrambled eggs back into the skillet along with half of the sliced green onions, stirring gently for 1 minute to distribute evenly.
10. Remove the skillet from the heat and let it sit for 1 minute to allow the flavors to meld.
Every bite of this fried rice delivers a delightful contrast: the fluffy rice soaks up the savory soy sauce, while the edamame adds a slight crunch and the ginger provides a bright, spicy kick. I love serving it topped with the remaining green onions and a drizzle of extra sesame oil for an aromatic finish, or pairing it with a simple cucumber salad for a complete meal.
Shelled Edamame and Sweet Potato Hash
Mornings in my kitchen often start with a craving for something hearty yet wholesome, and this Shelled Edamame and Sweet Potato Hash has become my go-to for a satisfying, veggie-packed breakfast. I love how the sweet potatoes caramelize into crispy perfection while the edamame adds a pop of protein and vibrant green color—it’s a dish that feels indulgent but keeps me energized all morning long. Trust me, once you try this combo, you’ll be making it on repeat too!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 cup shelled edamame, thawed if frozen
– 1 medium yellow onion, diced
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ½ tsp salt (adjust to taste with more if needed)
– ¼ tsp black pepper
– 2 tbsp chopped fresh parsley for garnish (optional, but adds a fresh finish)
Instructions
1. Preheat a large skillet over medium-high heat and add 2 tbsp olive oil, swirling to coat the pan evenly.
2. Add the diced sweet potatoes to the skillet in a single layer, cooking for 10 minutes without stirring to allow them to develop a golden-brown crust.
3. Stir the sweet potatoes, then add the diced yellow onion and cook for 5 minutes until the onion softens and turns translucent.
4. Sprinkle 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper over the mixture, stirring well to coat everything evenly.
5. Add 1 cup shelled edamame to the skillet, stirring to combine, and cook for 8–10 minutes until the edamame is heated through and the sweet potatoes are fork-tender.
6. Remove the skillet from heat and garnish with 2 tbsp chopped fresh parsley if desired.
Oozing with warmth and flavor, this hash boasts a delightful contrast of crispy sweet potato edges and tender edamame bites. I often serve it topped with a fried egg for extra richness or alongside avocado slices for a creamy twist—it’s versatile enough to shine at brunch or as a simple weeknight dinner side.
Shelled Edamame and Cucumber Sushi Rolls
Over the holidays, I always crave something fresh and vibrant to balance out the heavier festive meals. This year, I’ve been obsessed with these Shelled Edamame and Cucumber Sushi Rolls—they’re light, satisfying, and perfect for a quick lunch or a fun appetizer. I love how customizable they are, and my kids enjoy helping roll them up, even if they’re a bit messy!
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup sushi rice, rinsed until water runs clear (this removes excess starch for better texture)
– 1 ¼ cups water
– 2 tablespoons rice vinegar
– 1 tablespoon granulated sugar
– ½ teaspoon salt
– 1 cup shelled edamame, thawed if frozen (fresh works too, but frozen is convenient)
– 1 medium cucumber, julienned into thin strips (peel if you prefer less crunch)
– 4 sheets nori (seaweed sheets)
– 2 tablespoons soy sauce, for dipping (or tamari for a gluten-free option)
– ½ teaspoon sesame seeds, optional for garnish
Instructions
1. In a medium saucepan, combine 1 cup rinsed sushi rice and 1 ¼ cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is fully absorbed. Tip: Let the rice sit covered off the heat for 10 minutes after cooking to steam and firm up.
2. While the rice cooks, in a small bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon granulated sugar, and ½ teaspoon salt until dissolved. Set aside.
3. Place 1 cup shelled edamame in a small pot, cover with water, and bring to a boil over medium-high heat. Cook for 5 minutes until tender, then drain and set aside to cool slightly. Tip: You can mash a few edamame beans lightly with a fork for added texture in the rolls.
4. Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture using a rice paddle or spatula until evenly coated. Let it cool to room temperature, about 10 minutes. Tip: Fan the rice while mixing to help it cool faster and achieve a glossy finish.
5. Lay a bamboo sushi mat on a clean surface and place 1 sheet of nori on top, shiny side down. Spread about ¾ cup of the seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
6. Arrange one-quarter of the julienned cucumber and cooked edamame horizontally across the center of the rice.
7. Using the bamboo mat, tightly roll the nori away from you, applying gentle pressure to form a cylinder. Seal the edge with a dab of water if needed. Repeat with remaining ingredients.
8. With a sharp knife dipped in water, slice each roll into 8 even pieces. Serve immediately with 2 tablespoons soy sauce for dipping and a sprinkle of ½ teaspoon sesame seeds if desired.
Vibrant and crisp, these rolls offer a delightful crunch from the cucumber paired with the creamy edamame. I love serving them with extra soy sauce or a spicy mayo drizzle for a kick, and they hold up well in the fridge for a quick snack the next day.
Shelled Edamame and Basil Pesto Pasta
Every time I’m craving something fresh, fast, and satisfying, this shelled edamame and basil pesto pasta is my go-to. It’s the perfect weeknight lifesaver that feels special enough for a casual dinner party, and it all comes together in about the time it takes to boil water. I love how the bright green edamame adds a pop of color and a lovely, tender bite to every forkful.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces dried spaghetti (or your favorite long pasta)
– 1 ½ cups shelled edamame, thawed if frozen
– 2 cups fresh basil leaves, packed
– ½ cup grated Parmesan cheese, plus extra for serving
– ⅓ cup pine nuts, lightly toasted
– 2 cloves garlic, peeled
– ½ cup extra-virgin olive oil, plus 1 tablespoon for cooking
– ½ teaspoon kosher salt, plus more for pasta water
– ¼ teaspoon freshly ground black pepper
– 1 tablespoon fresh lemon juice (from about half a lemon)
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the spaghetti to the boiling water and cook according to package directions until al dente, usually 9-11 minutes.
3. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
4. Add the shelled edamame to the skillet and cook, stirring occasionally, for 4-5 minutes until heated through and slightly tender.
5. In a food processor, combine the basil leaves, ½ cup Parmesan cheese, toasted pine nuts, garlic cloves, ½ teaspoon salt, and ¼ teaspoon black pepper.
6. Pulse the mixture 5-7 times until the ingredients are roughly chopped.
7. With the processor running on low, slowly drizzle in the ½ cup of olive oil until a coarse paste forms, about 30 seconds.
8. Scrape down the sides of the processor bowl, add the lemon juice, and pulse 2-3 more times to combine.
9. Reserve 1 cup of the starchy pasta cooking water, then drain the cooked spaghetti.
10. Immediately return the drained pasta to the hot pot off the heat.
11. Add the cooked edamame and all of the prepared pesto to the pot with the pasta.
12. Toss everything together vigorously, adding splashes of the reserved pasta water as needed until the sauce coats the noodles evenly and looks glossy.
13. Divide the pasta among four bowls and serve immediately, topped with extra grated Parmesan if desired.
What I adore about this dish is the wonderful contrast between the silky, herbaceous pesto clinging to the pasta and the slight pop of the tender edamame. The lemon juice brightens everything up without overpowering the basil. For a fun twist, try serving it with a side of grilled shrimp or topping it with crispy pancetta bits for a salty crunch.
Shelled Edamame and Mushroom Risotto
Gathering around the kitchen on a chilly evening always makes me crave something warm and comforting, which is exactly why I love this Shelled Edamame and Mushroom Risotto. It’s a cozy twist on the classic, blending earthy mushrooms with bright edamame for a dish that feels both nourishing and indulgent—perfect for those nights when you want to treat yourself without too much fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup Arborio rice
– 4 cups vegetable broth, kept warm on the stove
– 1 cup shelled edamame, thawed if frozen
– 8 oz cremini mushrooms, sliced (or any mushroom variety you prefer)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 2 tbsp olive oil (or any neutral oil)
– 1/2 cup dry white wine
– 1/2 cup grated Parmesan cheese, plus extra for serving
– Salt and black pepper, adjust to taste
– 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
1. Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium heat until the butter melts.
2. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes translucent and soft.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their moisture and turn golden brown.
5. Pour in the Arborio rice and toast it for 2 minutes, stirring constantly, until the grains are lightly coated and slightly translucent at the edges.
6. Add the dry white wine and cook for 2-3 minutes, stirring frequently, until the liquid is fully absorbed.
7. Ladle in 1 cup of warm vegetable broth and simmer, stirring often, until the broth is almost completely absorbed, which takes about 5-7 minutes.
8. Repeat the process, adding the broth 1 cup at a time and stirring until absorbed, for about 20-25 minutes total; the rice should be creamy and tender but still slightly al dente.
9. Stir in the shelled edamame during the last 5 minutes of cooking to heat them through without overcooking.
10. Remove the pot from the heat and stir in the remaining 1 tablespoon of butter and grated Parmesan cheese until melted and creamy.
11. Season with salt and black pepper to taste, adjusting as needed.
12. Garnish with chopped fresh parsley if desired and serve immediately.
Delightfully creamy with a subtle nuttiness from the edamame, this risotto has a rich, earthy depth from the mushrooms that makes every spoonful satisfying. I love topping it with an extra sprinkle of Parmesan and a drizzle of olive oil for added richness, or pairing it with a simple green salad to balance the heartiness—it’s a versatile dish that always feels like a warm hug in a bowl.
Shelled Edamame and Kale Salad with Tahini Dressing
Kicking off the holiday cooking marathon, I always crave something fresh and vibrant to balance out the heavier festive dishes. This shelled edamame and kale salad with tahini dressing is my go-to—it’s quick to throw together, packed with nutrients, and the creamy tahini dressing is downright addictive. I love making a big batch to have on hand for easy lunches throughout the week.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 4 cups chopped kale, stems removed (massage it for a softer texture)
– 1 ½ cups shelled edamame, thawed if frozen
– ¼ cup tahini, well-stirred
– 3 tbsp fresh lemon juice (about 1 lemon)
– 2 tbsp extra-virgin olive oil, or any neutral oil
– 1 small garlic clove, minced
– ¼ tsp salt, adjust to taste
– 2 tbsp water, as needed to thin dressing
– ¼ cup toasted sesame seeds, for garnish (optional)
Instructions
1. Place the chopped kale in a large mixing bowl and drizzle with 1 tablespoon of olive oil.
2. Using your hands, massage the kale vigorously for 2–3 minutes until it turns bright green and softens slightly.
3. Add the shelled edamame to the bowl with the kale and toss gently to combine.
4. In a small bowl, whisk together the tahini, lemon juice, remaining 1 tablespoon of olive oil, minced garlic, and salt until smooth.
5. Gradually add water, 1 tablespoon at a time, while whisking until the dressing reaches a pourable consistency (about 2 tablespoons total).
6. Pour the tahini dressing over the kale and edamame mixture in the large bowl.
7. Toss everything thoroughly until the salad is evenly coated with the dressing.
8. Let the salad sit at room temperature for 5–10 minutes to allow the flavors to meld.
9. Divide the salad among four serving plates or bowls.
10. Sprinkle each serving with toasted sesame seeds, if using, for added crunch and flavor.
Delightfully crisp from the kale and tender from the edamame, this salad offers a satisfying chew with a rich, nutty tahini dressing that clings to every bite. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it solo as a light, protein-packed lunch—it holds up beautifully in the fridge for a day or two, making it perfect for meal prep.
Shelled Edamame and Black Bean Tacos
Browsing through my pantry on a busy weeknight, I spotted a can of black beans and a bag of shelled edamame—two humble ingredients that sparked a taco Tuesday revelation. I love how these plant-based staples come together with minimal fuss, creating a satisfying meal that even my picky nephew devoured last week. Let’s whip up these vibrant tacos that are as easy to make as they are delicious.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup shelled edamame, thawed if frozen
– 1 (15-ounce) can black beans, drained and rinsed
– 1 teaspoon ground cumin
– ½ teaspoon chili powder
– ¼ teaspoon salt
– 8 small corn tortillas
– ½ cup crumbled cotija cheese
– ¼ cup chopped fresh cilantro
– Lime wedges, for serving
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 small diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds—be careful not to burn it, as garlic can turn bitter quickly.
4. Add 1 cup shelled edamame and 1 can drained black beans to the skillet, mixing to combine with the onions and garlic.
5. Sprinkle in 1 teaspoon ground cumin, ½ teaspoon chili powder, and ¼ teaspoon salt, stirring evenly to coat the mixture.
6. Cook the filling, stirring occasionally, until heated through and the edamame is tender, about 5–7 minutes; if it starts to stick, add a splash of water to loosen it.
7. While the filling cooks, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted—this prevents them from cracking when folded.
8. Assemble the tacos by spooning the edamame and black bean filling into the warmed tortillas.
9. Top each taco with ½ cup crumbled cotija cheese and ¼ cup chopped fresh cilantro.
10. Serve immediately with lime wedges on the side for squeezing over the top.
Now, these tacos boast a delightful contrast: the edamame adds a slight crunch against the creamy black beans, while the cotija cheese brings a salty tang that balances the earthy spices. For a fun twist, try stacking them with a dollop of avocado crema or serving them alongside a crisp cabbage slaw for extra texture.
Shelled Edamame and Coconut Curry
Bustling around the kitchen during the holiday rush, I needed something quick, nourishing, and packed with flavor—enter this vibrant Shelled Edamame and Coconut Curry. It’s my go-to when I want a cozy meal without spending hours at the stove, and the creamy coconut paired with tender edamame feels like a warm hug in a bowl. I love how the colors pop, making it as festive as it is delicious for any gathering or a quiet weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons coconut oil (or any neutral oil)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons red curry paste (adjust to taste for spice level)
– 1 (13.5-ounce) can full-fat coconut milk, shaken well
– 1 cup vegetable broth
– 3 cups shelled edamame, thawed if frozen
– 1 tablespoon soy sauce (or tamari for gluten-free)
– 1 tablespoon lime juice, freshly squeezed
– Fresh cilantro, chopped, for garnish
– Cooked jasmine rice, for serving
Instructions
1. Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, 5–7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to avoid burning.
4. Add the red curry paste to the pot, stirring constantly to coat the aromatics, for 1 minute to toast the spices and deepen the flavor.
5. Pour in the coconut milk and vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
6. Bring the mixture to a gentle simmer over medium-high heat, then reduce to medium-low and let it cook uncovered for 10 minutes to allow the flavors to meld.
7. Add the shelled edamame and soy sauce to the curry, stirring to combine.
8. Continue simmering the curry for 5–7 minutes, until the edamame is tender and heated through.
9. Remove the pot from the heat and stir in the lime juice.
10. Taste the curry and adjust seasoning if needed, but avoid over-salting as the soy sauce adds saltiness.
11. Ladle the curry over cooked jasmine rice in bowls and garnish with fresh cilantro.
12. Serve immediately while hot for the best texture and aroma.
Mouthwatering and creamy, this curry boasts a velvety sauce that clings perfectly to the plump edamame, with a subtle heat from the curry paste balanced by the lime’s brightness. I love serving it over fluffy jasmine rice to soak up every drop, or for a fun twist, try it with naan bread for dipping—it’s a crowd-pleaser that always leaves everyone asking for seconds.
Summary
Joyful and versatile, these edamame recipes are perfect for any meal or snack! We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest. Happy cooking!
