Gluten Free Lemon Pepper Edamame
Bright, zesty, and ready in under 15 minutes, this edamame dish is the kind of snack or side that disappears fast — especially when you're feeding a crowd of four. The combination of fresh lemon zest, a squeeze of lemon juice, and coarsely ground black pepper gives every pod a bold, citrusy kick that feels anything but plain. Tamari steps in as the savory backbone here, and because it's made without wheat, it keeps the whole dish naturally free from gluten without any workarounds or specialty swaps. A drizzle of olive oil and a finish of flaky sea salt pull everything together into something that tastes way more intentional than the short ingredient list suggests. One of the best things about this recipe is how little effort it asks for — boil, drain, toss, and serve. It works warm straight from the pot or at room temperature, making it a flexible option for parties, game nights, or a quick weeknight snack alongside dinner.
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Learn more →Ingredients
4 servings
- 1 lb frozen edamame in pods
- 1 tbsp tamari
- 1 tbsp olive oil
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- ¾ tsp coarsely ground black pepper
- ½ tsp flaky sea salt
Instructions
- 1
Bring a large saucepan of salted water to a boil over high heat. Add the edamame and cook for 4–5 minutes, until the pods are bright green and the beans inside are tender when pressed.
- 2
Drain the edamame through a colander and shake off excess water. Transfer to a large mixing bowl.
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