Sauteed Shelled Edamame

If you’re a fan of Japanese food, you’ve likely tried edamame. Typically, it comes steamed in the pods with a light sprinkling of sea salt. This Sauteed Shelled Edamame recipe takes the traditional flavors and elevates them with a savory, garlicky, and slightly spicy sauce.

After a quick saute in a hot skillet, the edamame caramelizes on the outside for some delicious crunch and flavor. The key is achieving a crisp-tender texture of the edamame by perfecting this simple cooking technique. We also love making these Roasted Edamame as well.

Sauteed edamame takes all of 5 minutes to make, and it can be served as a side dish, or on bowls like shrimp sushi bowls, salmon sushi bowls, and vegetarian sushi bowls. As soon as you take your first bite, you’ll be adding this to your weekly rotation!

Why You’ll Love Sauteed Shelled Edamame Beans

There is so much to love about this sauteed shelled edamame recipe! Here are a few reasons why it will soon be a go-to in your kitchen repertoire:

• Packed with nutrients: Much like tofu and other soy products, edamame is rich in plant-based protein, fiber, and a range of vitamins and minerals like vitamin K and folate.
• Full of bold flavors: The combination of garlic, soy sauce, and pepper gives the sauteed shelled edamame a pungent, bold, and slightly spicy kick.
• Great for a last-minute side: This dish is ready in under 15 minutes, making it excellent to whip up when you need a quick, no-fuss side dish or topping.

Ingredients and Substitutions

Here are the ingredients you’ll need for this dish:

• Edamame: Provides a slightly sweet and nutty flavor. You should be able to find frozen shelled edamame at any large grocery chain or Asian food market in the frozen food aisle.
• Garlic: Adds a robust, aromatic flavor. If you don’t have fresh garlic on hand, substitute it with garlic powder. Use about ¼-teaspoon for every clove.
• Coconut oil: To sauté the edamame and seasonings, adding a subtle sweetness. Sesame oil or olive oil also make delicious options.
• Soy sauce: To avoid an overly salty recipe, double-check that you have low-sodium soy sauce. If you are sensitive to gluten, swap soy sauce for tamari or coconut aminos.
• Black pepper: Imparts a slight kick to the dish. For more heat, substitute black pepper with red pepper flakes.

Ingredient Spotlight: Edamame

Edamame is a nutrient powerhouse! It comes from young soybeans that are harvested before hardening, so the texture remains tender and the color stays bright green.

Edamame's subtly sweet, slightly nutty flavor pairs well with a variety of dishes, especially those of Japanese origin. From salads and stir-fries to noodle dishes and grain bowls, this legume can do it all.

It’s also extremely high in antioxidants and heart-healthy omega-3 fatty acids, meaning it’s a great choice for those seeking a versatile, nutrient-dense ingredient.

Looking for more ways to cook with edamame? Try this Edamame Salad, Edamame Hummus, or Sesame Tofu with Edamame.
 

How To Make Sauteed Edamame

1. Defrost the Edamame

Start by giving the frozen edamame a quick defrost. Just run them under a stream of water in a colander for a couple of minutes, then shake off any excess water. This will help prevent an overly liquidy final result and promote even cooking of the edamame.

2. Sauté the Ingredients

Depending on the flavors you prefer, use sesame, coconut, or olive oil. We personally love the nutty, toasty notes that sesame oil adds. Heat it in a skillet over medium-high heat, then sauté the garlic until it is fragrant. It’s best to use a non-stick skillet here for easier cooking and cleanup.

Toss in the edamame and continue cooking the mixture until they begin to brown. Be careful not to overcook the edamame — you want them to be crisp-tender, not mushy.

3. Add The Finishing Touches

To prevent the soy sauce from burning, we recommend reserving it to be added last. Additionally, taste and season the mixture with some cracked black pepper. Let everything cook for another minute to allow the flavors to meld together.

Storage and Reheating Leftovers

If you end up with leftover sauteed shelled edamame, follow these storage and reheating tips:

• Fridge: Keep leftovers in an airtight container for up to 5 days in the refrigerator.
• Freezer: For longer storage, freeze the edamame in a sealed container for up to 3 months.
• Reheating: Warm the edamame in a skillet over medium until heated through, or microwave it for 1-2 minutes.
• Prep ahead: Although it’s already a quick recipe, you can pre-cook the edamame and store it in the fridge, then quickly sauté it with the rest of the ingredients when you're ready to serve.

Flavor and Seasoning Ideas

You can easily make this sauteed shelled edamame recipe your own by switching up the sauce! These are some of our favorite ideas:

• Spicy: Use red pepper flakes or Sriracha to up the spiciness.
• Cheesy: Sprinkle in some Parmesan cheese or nutritional yeast for an umami flavor.
• Sesame: Use sesame oil, and add freshly grated ginger and toasted sesame seeds for a sweet, spicy, and nutty element.

Main Dish Ideas

This is one of those dishes that can be served with almost anything, but we have a few favorites! 

• Serve it alongside a tasty stir-fry like this easy Salmon Stir Fry or classic Chicken Stir Fry.
• Add it to a classic rice bowl like these tasty Chicken Teriyaki Bowls or Asian Noodle Bowls.
• This is the perfect side dish for Mongolian Beef, Easy Orange Chicken, or Hoisin Pork Tenderloin.