Chili-Lime Mukimame (or Shelled Edamame) is one of the most popular appetizers at sushi restaurants, and for good reason! These babies are sautéed in chili crisp, lime juice, and spices so you can have a protein-packed dish in about 5 minutes.
One of my favorite ways to eat edamame is with tons of chili sauce and lime for the perfect balance of spice, salt, and savory flavors. This recipe makes it one step easier by using shelled edamame, also known as mukimame, so you can dive right in. I love making Korean Beef Bowls for dinner and serving mukimame on the side!
Ingredients
- Frozen Mukimame - You can find this in the freezer aisle of most grocery stores, near the vegetables or the Asian cuisine! If they don't have mukimame, edamame is just fine.
- Chili Crisp - Grab your favorite chili crisp brand to level up our mukimame in spice and flavor.
- Fresh Limes - A squeeze of lime juice really ramps up the natural flavors of our legumes.
- Ginger and Garlic - This recipe uses a hint of garlic and ginger paste, keeping in theme with the Japanese flavors.
How to Sauté Frozen Shelled Edamame
Mukimame is a simple dish to prepare, but it's filled with so many beneficial nutrients! Fiber, protein, vitamin K, and folate are just a small amount of the vitamins and minerals you get from just one serving (one cup) of mukimame.
- Since we're using frozen mukimame, start out by pouring the bag into a colander and running lukewarm water over them until they are thawed out.
- To a large skillet, add sesame oil and avocado oil and heat on medium heat.
- Throw in the thawed mukimame, garlic paste, ginger paste, and chili crisp.
- Stir everything together as it begins to sauté.
- After about five minutes, remove from heat and stir in the lime juice, soy sauce, and sprinkle on salt to taste.
- That's it! Because we're using the shelled version, you and your family can dive right in and enjoy.
Variations/Substitutions
- You can certainly use edamame in the shells instead. I'd recommend steaming them instead of sautéing.
- If you don't have chili crisp, try a combination of chili powder, dehydrated garlic, fresh ginger, and sesame oil.
- Stir in some freshly grated Parmesan or nutritional yeast for a cheesy flavor.
Other Quick & Easy Vegetarian Dishes You'll Love!
Roasted Balsamic Brussels Sprouts
Baked Sweet Potatoes with Chai-Spiced Butter
Restaurant-Style Fire Roasted Salsa
Crispy Garlic Smashed Potatoes
Mexican Street Corn Salad (Esquites)
Chili-Lime Mukimame (Shelled Edamame)
Ingredients
- 12 ounces frozen mukimame (shelled edamame)
- 1 teaspoon sesame oil
- 1 teaspoon avocado oil
- ½ teaspoon garlic paste
- ½ teaspoon ginger paste
- 2-3 teaspoon chili crisp amount will vary by spice level of your chili crisp
- ½ count lime squeezed
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon salt more to taste
Instructions
- Defrost your mukimame (shelled edamame) by adding it to a colander and running water over it until thawed.
- In a large skillet, heat the sesame and avocado oil on medium heat.
- Pour in the thawed mukimame, garlic paste, ginger paste, and chili crisp. Stir well.
- Sauté the mukimame for about 5 minutes, stirring consistently until the soybeans are heated through.
- Remove from heat, then pour the lime juice, soy sauce, and salt over the mukimame. Stir well.
- Serve hot and enjoy!
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The Coined Breakdown
- Total Cost per serving: $0.77
- Total Cost (4 servings): $3.07
- Those Other Guys: $4.99 per serving
Did you make this recipe? Let me know what you think!