Coconut Free Spicy Garlic Edamame
These little pods pack a serious punch, and the combination of garlic, ginger, red pepper flakes, and a hit of lime juice makes them nearly impossible to stop eating. The sauce comes together in minutes — tamari and honey bubble down into a glossy, savory-sweet glaze that clings to every pod. Olive oil does the heavy lifting here instead of any nut or tropical-derived fat, so the whole dish stays completely free of coconut in any form, no substitutions needed. Boiling the edamame first keeps the beans tender inside while the quick skillet toss gives them that irresistible, restaurant-style sheen. A finishing scatter of flaky sea salt and optional sesame seeds takes the whole thing over the top. Whether you're serving this as a snack, a starter, or a side, it disappears fast — so you might want to double the batch.
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Learn more →Ingredients
4 servings
- 1 lb frozen edamame in the shell
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes
- 1 tbsp tamari
- 1 tsp honey
- 1 tbsp fresh lime juice
- ½ tsp flaky sea salt, or to taste
- 1 tsp sesame seeds (optional)
Instructions
- 1
Bring a large saucepan of salted water to a boil. Add the frozen edamame and cook for 4–5 minutes, until the pods are bright green and the beans inside are tender. Drain through a colander and shake off excess water.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes — watch closely, as the garlic can brown quickly.
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