17 Delicious Shelled Edamame Recipes Easy to Make

Just when you thought edamame couldn’t get any more versatile, we’ve rounded up 17 delicious shelled edamame recipes that are as easy to make as they are tasty! Whether you’re in the mood for a quick weeknight dinner, a healthy snack, or a comforting bowl of goodness, these recipes will inspire you to keep this protein-packed favorite in your meal rotation. Dive in and discover your next go-to dish!

Spicy Garlic Edamame

Very few snacks are as satisfying and simple to prepare as Spicy Garlic Edamame. This dish combines the wholesome goodness of edamame with a punchy garlic and chili flavor, making it a perfect appetizer or a healthy snack.

Ingredients

• 1 lb frozen edamame in pods (thawed for quicker cooking)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best for maximum flavor)
• 1 tsp red pepper flakes (adjust to taste)
• 1/2 tsp salt (fine sea salt recommended)
• 1 tbsp soy sauce (low sodium if preferred)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F) until shimmering but not smoking.
2. Add minced garlic and red pepper flakes to the skillet. Cook for 1 minute, stirring constantly to prevent burning. Tip: Garlic burns easily, so keep an eye on it.
3. Add the thawed edamame to the skillet. Stir well to coat the edamame with the garlic and chili oil.
4. Sprinkle salt over the edamame and continue to cook for 5 minutes, stirring occasionally. Tip: The edamame should be heated through but still retain a slight crunch.
5. Drizzle soy sauce over the edamame and toss to combine. Cook for an additional 1 minute to allow the flavors to meld. Tip: For a deeper flavor, let the edamame sit in the skillet off the heat for a few minutes before serving.

Freshly made Spicy Garlic Edamame offers a delightful contrast between the tender beans and the crispy pods, all coated in a savory, spicy glaze. Serve it in a large bowl for sharing, or portion it into small cups for a fun, mess-free snack at your next gathering.

Edamame Hummus

Venturing into the world of homemade dips can be both exciting and a bit daunting, but this Edamame Hummus recipe is here to guide you through each step with ease, ensuring a delicious outcome every time.

Ingredients

• 2 cups shelled edamame, thawed if frozen (fresh for best flavor)
• 1/4 cup tahini (stir well before using)
• 2 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/4 cup lemon juice (freshly squeezed preferred)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp cumin (optional for extra flavor)
• 3-4 tbsp water (as needed for consistency)

Instructions

1. In a food processor, combine the edamame, tahini, olive oil, minced garlic, lemon juice, salt, and cumin. Tip: Scrape down the sides of the bowl occasionally to ensure even blending.
2. Process the mixture on high speed for about 1 minute, until it starts to become smooth. Tip: The hummus will be thick at this stage; this is normal.
3. With the processor running, slowly add water, one tablespoon at a time, until the hummus reaches your desired consistency. Tip: For a creamier texture, blend for an additional 30 seconds after adding water.
4. Taste and adjust seasoning, adding more salt or lemon juice if needed. Process for another 10 seconds to incorporate any additions.

This Edamame Hummus boasts a vibrant green color and a smooth, creamy texture that’s perfect for dipping or spreading. Try serving it with a drizzle of olive oil and a sprinkle of smoked paprika for an extra flavor boost, or use it as a unique sandwich spread to elevate your lunch game.

Edamame and Corn Salad

Whipping up a refreshing Edamame and Corn Salad is simpler than you might think, perfect for those warm summer days or as a vibrant side dish. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 cup shelled edamame (thawed if frozen)
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/4 cup diced red onion (soak in cold water for 10 minutes to mellow the flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp rice vinegar (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chopped cilantro (substitute with parsley if preferred)

Instructions

1. In a large mixing bowl, combine the shelled edamame and corn kernels.
2. Add the diced red onion to the bowl, ensuring it’s evenly distributed among the edamame and corn.
3. In a small bowl, whisk together the olive oil, rice vinegar, salt, and black pepper until well combined.
4. Pour the dressing over the edamame, corn, and onion mixture. Toss gently to coat all ingredients evenly.
5. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.
6. Just before serving, sprinkle the chopped cilantro over the salad for a fresh, herby finish.

Now this Edamame and Corn Salad boasts a delightful crunch from the vegetables, a slight tang from the dressing, and a fresh pop from the cilantro. Serve it atop a bed of greens for an extra nutrient boost or alongside grilled meats for a complete meal.

Edamame Pasta Salad

Ready to dive into a refreshing and nutritious dish that’s perfect for any season? This Edamame Pasta Salad combines the wholesome goodness of edamame with the comforting texture of pasta, creating a dish that’s as satisfying as it is healthy.

Ingredients

• 8 oz pasta (fusilli or penne works well)
• 1 cup shelled edamame (thawed if frozen)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp rice vinegar
• 1 tbsp honey (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tbsp fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, prepare the dressing by whisking together olive oil, rice vinegar, honey, salt, and black pepper in a small bowl until well combined.
3. Drain the pasta and rinse under cold water to stop the cooking process. Let it cool for about 5 minutes.
4. In a large mixing bowl, combine the cooled pasta, edamame, cherry tomatoes, red onion, and fresh basil.
5. Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
6. Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Delightfully crisp and vibrant, this Edamame Pasta Salad offers a perfect balance of textures and flavors. Serve it as a standalone meal or alongside grilled chicken for an extra protein boost.

Edamame Stir Fry

Now, let’s dive into making a vibrant and nutritious Edamame Stir Fry, a dish that’s as colorful as it is flavorful. Perfect for a quick weeknight dinner or a healthy lunch option, this recipe is straightforward and satisfying.

Ingredients

• 1 tbsp sesame oil (or any neutral oil)
• 2 cups frozen edamame, shelled
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes (optional for heat)
• 1 tbsp honey
• 1 tbsp water

Instructions

1. Heat sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the edamame and red bell pepper to the skillet. Stir fry for 3-4 minutes until the vegetables start to soften.
3. Push the vegetables to one side of the skillet. Add the minced garlic and grated ginger to the empty side. Cook for 30 seconds until fragrant, then mix with the vegetables.
4. In a small bowl, whisk together soy sauce, honey, water, and red pepper flakes. Pour the sauce over the vegetables and edamame.
5. Continue to stir fry for another 2-3 minutes until the sauce thickens slightly and coats the vegetables evenly.
6. Remove from heat and let it sit for a minute before serving to allow the flavors to meld together.

Great for serving over a bed of steamed rice or quinoa, this Edamame Stir Fry offers a delightful crunch from the vegetables and a sweet-spicy kick from the sauce. The edamame adds a protein-packed punch, making it a balanced meal that’s as nutritious as it is delicious.

Edamame Guacamole

Here’s a fresh twist on the classic guacamole that’s sure to impress. Edamame guacamole combines the creamy texture of avocados with the protein-packed punch of edamame, creating a dip that’s both nutritious and delicious.

Ingredients

• 2 ripe avocados, peeled and pitted (look for avocados that yield slightly to pressure)
• 1 cup shelled edamame, cooked and cooled (frozen edamame works well, just thaw before using)
• 1/4 cup finely diced red onion (soak in cold water for 10 minutes to mellow the flavor)
• 2 tbsp fresh lime juice (about 1 lime, adjust to taste)
• 1/4 cup chopped cilantro (stems are fine, they pack flavor)
• 1/2 tsp salt (start with less, you can always add more)
• 1/4 tsp ground cumin (toasted cumin seeds ground fresh offer the best flavor)

Instructions

1. In a medium bowl, mash the avocados with a fork until smooth but slightly chunky.
2. Add the cooked edamame to the bowl and lightly mash to incorporate, leaving some beans whole for texture.
3. Stir in the diced red onion, lime juice, chopped cilantro, salt, and ground cumin until well combined.
4. Taste and adjust seasoning with more lime juice or salt if needed.
5. Let the guacamole sit for 10 minutes before serving to allow the flavors to meld.

Makes about 2 cups of guacamole with a creamy yet slightly chunky texture, perfect for dipping or spreading. The edamame adds a subtle nuttiness and a boost of protein, making this guacamole a hearty option for any gathering.

Edamame and Quinoa Bowl

You might be looking for a nutritious yet simple dish to add to your meal rotation, and this Edamame and Quinoa Bowl is just the ticket. Packed with protein and fiber, it’s a satisfying meal that’s as easy to make as it is delicious.

Ingredients

– 1 cup quinoa, rinsed (for best texture)
– 2 cups water (or vegetable broth for extra flavor)
– 1 cup shelled edamame, thawed if frozen (fresh is great too)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1 tbsp lemon juice (for a bright finish)

Instructions

1. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed.
3. While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the edamame, salt, and pepper, sautéing for 5 minutes until the edamame is slightly browned.
4. Fluff the cooked quinoa with a fork, then stir in the sautéed edamame.
5. Drizzle the lemon juice over the bowl and toss gently to combine.

Light and fluffy quinoa pairs perfectly with the slightly crunchy edamame, creating a dish that’s both satisfying and full of flavor. Serve it warm as a main dish or cold as a refreshing salad, perhaps topped with avocado slices for extra creaminess.

Edamame Soup

After a long day, there’s nothing quite as comforting as a bowl of warm, creamy Edamame Soup. This recipe is straightforward, making it perfect for beginners eager to explore the world of homemade soups.

Ingredients

• 2 cups shelled edamame (fresh or frozen)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 4 cups vegetable broth (low sodium preferred)
• 1/2 cup heavy cream (substitute with coconut milk for a vegan option)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for another 30 seconds until fragrant.
4. Add shelled edamame and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer for 15 minutes, or until edamame is tender.
5. Carefully transfer the soup to a blender. Blend on high until smooth, about 1 minute. For extra smoothness, strain through a fine-mesh sieve.
6. Return the soup to the pot over low heat. Stir in heavy cream and season with salt and pepper to taste. Heat through for 2 minutes, avoiding a boil to prevent curdling.

This Edamame Soup boasts a velvety texture and a rich, savory flavor that’s both nourishing and satisfying. Try garnishing with a drizzle of olive oil and a sprinkle of red pepper flakes for an extra kick.

Edamame and Avocado Toast

Very few dishes offer the perfect blend of simplicity and nutrition like Edamame and Avocado Toast. This recipe is a fantastic way to start your day with a protein-packed, creamy, and crunchy delight that’s as easy to make as it is delicious.

Ingredients

• 1 cup shelled edamame, thawed if frozen (for a smoother texture, steam lightly before using)
• 1 ripe avocado (look for one that yields slightly to pressure)
• 2 slices whole grain bread (or any bread of your choice, toasted to preference)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp lemon juice (adds brightness, adjust to taste)
• 1/4 tsp red pepper flakes (optional, for a bit of heat)

Instructions

1. Toast the bread slices in a toaster or on a skillet over medium heat until golden and crisp, about 2-3 minutes per side.
2. While the bread is toasting, mash the avocado in a bowl with a fork until smooth but slightly chunky.
3. Add the edamame to the avocado mixture, along with olive oil, salt, black pepper, lemon juice, and red pepper flakes if using. Mix well to combine.
4. Spread the edamame and avocado mixture evenly over the toasted bread slices.
5. Serve immediately, garnished with additional red pepper flakes or a drizzle of olive oil if desired.

Unbelievably creamy with a satisfying crunch from the toast, this Edamame and Avocado Toast is a textural dream. For an extra layer of flavor, top with a sprinkle of sesame seeds or a few slices of radish for a peppery bite.

Edamame Falafel

Out of all the plant-based proteins, edamame brings a unique, slightly sweet flavor and a creamy texture that’s perfect for falafel. This Edamame Falafel recipe is a fresh twist on the classic, offering a vibrant green hue and a protein-packed bite that’s both satisfying and easy to make.

Ingredients

• 2 cups shelled edamame, thawed if frozen (fresh is best for vibrant color)
• 1/2 cup chickpea flour (helps bind the falafel without eggs)
• 2 tbsp olive oil (or any neutral oil for frying)
• 1 small onion, roughly chopped (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp ground cumin (toasted for deeper flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup fresh cilantro, chopped (stems are fine for extra flavor)
• 1/4 cup water (as needed to adjust consistency)

Instructions

1. In a food processor, combine the edamame, onion, garlic, cumin, salt, and cilantro. Pulse until the mixture is finely chopped but not pureed.
2. Transfer the mixture to a bowl and stir in the chickpea flour. Add water, 1 tablespoon at a time, until the mixture holds together when pressed.
3. Heat the olive oil in a large skillet over medium heat (350°F). Form the edamame mixture into small patties, about 2 inches in diameter.
4. Fry the patties in batches for 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the skillet to ensure even cooking.
5. Remove the falafel from the skillet and drain on paper towels to remove excess oil.

Bright green and packed with flavor, these Edamame Falafel are crispy on the outside and tender on the inside. Serve them in a pita with tahini sauce and pickled vegetables for a refreshing contrast, or atop a salad for a lighter meal.

Edamame and Mango Salsa

Amazingly vibrant and bursting with flavors, this Edamame and Mango Salsa is a delightful twist on traditional salsa, combining the sweetness of mango with the earthy tones of edamame for a refreshing side or snack.

Ingredients

• 1 cup shelled edamame, thawed if frozen (for a quicker prep)
• 1 cup diced mango (ripe but firm, for the best texture)
• 1/4 cup finely diced red onion (soak in cold water for 5 minutes to mellow the flavor)
• 1 jalapeño, seeded and minced (adjust amount based on heat preference)
• 2 tbsp fresh lime juice (about 1 lime, for a bright acidity)
• 2 tbsp chopped fresh cilantro (or parsley for a different herb note)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp ground cumin (for a hint of warmth)

Instructions

1. In a medium bowl, combine the thawed edamame, diced mango, red onion, and minced jalapeño.
2. Add the fresh lime juice, chopped cilantro, salt, and ground cumin to the bowl.
3. Gently toss all the ingredients together until well combined. Tip: Let the salsa sit for 10 minutes before serving to allow the flavors to meld.
4. Taste and adjust the seasoning with more salt or lime juice if needed. Tip: For a smoother texture, mash a few pieces of mango before mixing.
5. Serve chilled or at room temperature. Tip: This salsa pairs wonderfully with grilled fish or as a topping for tacos.

This salsa offers a delightful contrast between the creamy edamame and the juicy mango, with a kick from the jalapeño and a refreshing finish from the lime. Try serving it in a hollowed-out mango half for an eye-catching presentation at your next gathering.

Edamame Rice Pilaf

Begin by exploring the delightful simplicity of Edamame Rice Pilaf, a dish that combines the nutty flavors of rice with the fresh, vibrant taste of edamame. Perfect for a weeknight dinner or a nutritious side, this recipe is as straightforward as it is satisfying.

Ingredients

• 1 cup long-grain white rice (rinsed under cold water until the water runs clear)
• 1 3/4 cups water (for a fluffier texture)
• 1 cup shelled edamame (thawed if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Add the rinsed rice to the saucepan, stirring to coat the grains with oil, and toast lightly for 2 minutes. Tip: Toasting the rice enhances its nutty flavor.
5. Pour in the water, add salt and black pepper, and bring to a boil. Then, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to lift the lid; steam is crucial for cooking the rice evenly.
6. After 15 minutes, remove the saucepan from heat and let it stand, covered, for 5 minutes. Then, fluff the rice with a fork.
7. Gently fold in the edamame, cover, and let it sit for another 2 minutes to warm through.

Kindly note how the edamame adds a pop of color and a slight crunch, contrasting beautifully with the fluffy rice. Serve this pilaf alongside grilled chicken or fish for a complete meal, or enjoy it as a light vegetarian main.

Edamame and Sweet Potato Mash

Getting started with a nutritious and flavorful dish is easier than you think with this Edamame and Sweet Potato Mash. Perfect for beginners, this recipe combines simple ingredients into a creamy, satisfying side that’s as versatile as it is delicious.

Ingredients

• 2 cups sweet potatoes, peeled and cubed (about 2 medium)
• 1 cup shelled edamame (fresh or frozen)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup water (adjust as needed for consistency)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Place the cubed sweet potatoes in a medium pot and cover with water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 minutes, or until the potatoes are fork-tender.
2. While the sweet potatoes cook, steam the edamame for 5 minutes until bright green and tender. If using frozen edamame, no need to thaw—just add an extra minute to the steaming time.
3. Drain the sweet potatoes and return them to the pot. Add the steamed edamame, olive oil, water, salt, and pepper.
4. Mash the mixture with a potato masher or fork until you reach your desired consistency. For a smoother mash, use a food processor or blender, adding a little more water if necessary.
5. Taste and adjust the seasoning with more salt or pepper if needed. Serve warm.

Now you have a creamy, vibrant mash with the sweetness of potatoes and the nutty flavor of edamame. Try topping it with a drizzle of tahini or a sprinkle of sesame seeds for an extra layer of flavor.

Edamame and Beet Salad

Start by gathering your ingredients for a refreshing and vibrant Edamame and Beet Salad that’s as nutritious as it is colorful. This dish combines the earthy sweetness of beets with the protein-packed punch of edamame, creating a perfect balance of flavors and textures.

Ingredients

• 1 cup shelled edamame (thawed if frozen)
• 2 medium beets, peeled and diced (about 1.5 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp apple cider vinegar (adjust to taste)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) to roast the beets for optimal sweetness.
2. Toss the diced beets with 1 tbsp olive oil, salt, and pepper on a baking sheet, ensuring they’re evenly coated for uniform roasting.
3. Roast the beets in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
4. While the beets are roasting, bring a pot of water to a boil and blanch the edamame for 3 minutes, then drain and rinse under cold water to stop the cooking process.
5. In a large bowl, whisk together the remaining 1 tbsp olive oil and apple cider vinegar to create a simple vinaigrette.
6. Add the roasted beets and blanched edamame to the bowl with the vinaigrette, gently tossing to combine all the ingredients evenly.
7. Garnish the salad with chopped fresh parsley before serving to add a fresh, herby note.

When served, this salad offers a delightful contrast between the tender, sweet beets and the crisp, slightly nutty edamame, all brought together by the tangy vinaigrette. For an extra touch of elegance, serve it on a bed of mixed greens or alongside grilled chicken for a complete meal.

Edamame and Tofu Scramble

Creating a nutritious and flavorful breakfast doesn’t have to be complicated. This Edamame and Tofu Scramble is a perfect example of how simple ingredients can come together to make a satisfying meal. Let’s walk through the process step by step.

Ingredients

• 1 block (14 oz) firm tofu, drained and pressed
• 1 cup shelled edamame, thawed if frozen
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp turmeric (for color and a subtle earthy flavor)
• 1/4 tsp black salt (kala namak, for an eggy flavor, optional)
• Salt and pepper, adjust to taste
• 2 tbsp nutritional yeast (for a cheesy flavor)
• 1/4 cup chopped green onions (for garnish)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (about 300°F).
2. Crumble the pressed tofu directly into the skillet, using your hands or a fork, to achieve a scrambled egg-like texture.
3. Add turmeric and black salt to the tofu, stirring gently to distribute the spices evenly. Cook for 5 minutes, stirring occasionally.
4. Mix in the shelled edamame and continue to cook for another 3 minutes, until the edamame is heated through.
5. Sprinkle nutritional yeast over the scramble, stirring to combine. Cook for an additional 2 minutes to allow the flavors to meld.
6. Season with salt and pepper to taste, then remove from heat.
7. Garnish with chopped green onions before serving.

This scramble offers a delightful contrast of textures, from the creamy tofu to the slightly crunchy edamame. The turmeric not only adds a vibrant color but also a depth of flavor, while the nutritional yeast brings a cheesy note without any dairy. Try serving it over toast or alongside avocado for a hearty breakfast.

Edamame and Cucumber Salad

Here’s a refreshing and easy-to-make salad that’s perfect for those warm days when you crave something light yet satisfying. Edamame and Cucumber Salad combines the crunch of fresh cucumbers with the protein-packed goodness of edamame, all tossed in a tangy dressing.

Ingredients

• 1 cup shelled edamame (thawed if frozen)
• 1 large cucumber, diced (peel if desired)
• 2 tbsp rice vinegar (or apple cider vinegar for a different tang)
• 1 tbsp sesame oil (or any neutral oil)
• 1 tsp honey (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp sesame seeds (toasted for extra flavor)

Instructions

1. In a large mixing bowl, combine the shelled edamame and diced cucumber.
2. In a small bowl, whisk together the rice vinegar, sesame oil, honey, salt, and black pepper until well blended.
3. Pour the dressing over the edamame and cucumber mixture. Toss gently to ensure everything is evenly coated.
4. Sprinkle the toasted sesame seeds over the salad for a nutty flavor and a bit of crunch.
5. Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Refreshingly crisp with a perfect balance of sweet and tangy, this Edamame and Cucumber Salad is a delightful side dish or a light main. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it on its own for a quick, healthy snack.

Edamame and Mushroom Risotto

For those looking to elevate their weeknight dinner game, this Edamame and Mushroom Risotto combines creamy comfort with a nutritious twist. Follow these steps to create a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 4 cups vegetable broth (keep warm on the stove)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup sliced mushrooms (cremini or button)
• 1/2 cup shelled edamame (thawed if frozen)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 2 tbsp unsalted butter
• 1/4 cup white wine (optional, for depth of flavor)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until translucent, about 3 minutes.
2. Add mushrooms to the skillet, cooking until they release their moisture and begin to brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in Arborio rice, coating it with the oil and vegetables, for 1-2 minutes until the edges become slightly translucent.
4. Pour in white wine (if using), stirring constantly until fully absorbed.
5. Begin adding warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. Tip: Maintain a gentle simmer throughout to cook the rice evenly.
6. After about 18 minutes, when the rice is al dente, stir in edamame, Parmesan, butter, salt, and pepper. Cook for another 2 minutes until the risotto is creamy. Tip: The risotto should flow slowly when spooned; add a splash of broth if too thick.
7. Remove from heat, cover, and let stand for 2 minutes before serving.

Here’s how your risotto turns out: creamy with a slight bite from the edamame and earthy mushrooms. Serve it topped with extra Parmesan and a drizzle of olive oil for a restaurant-worthy finish at home.

Conclusion

Craving something nutritious and easy to whip up? Our roundup of 17 shelled edamame recipes is your go-to for quick, delicious meals. From snacks to main dishes, there’s something for every taste. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!

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