I concocted this recipe while trying to come up with creative ways to use edamame, which is one of my favorite things to eat.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Spread thawed edamame in a roasting pan and drizzle with sesame oil and olive oil; sprinkle with sesame seeds, chili powder, garam masala, salt, and black pepper. Toss to combine and spread out evenly.

  • Roast edamame in the preheated oven until slightly browned in spots, about 20 minutes. Stir edamame after 10 minutes, then after 5 more minutes. Remove from oven and set aside.

  • Place shrimp bouillon cubes, water, and lime juice in a large saucepan and bring to a boil.

  • Stir in jasmine rice, cover saucepan, and simmer over low heat until liquid has absorbed, 15 to 20 minutes. Fluff rice with a fork.

  • Remove from heat and stir in coconut milk, roasted edamame, and toasted coconut. Season to taste with salt and black pepper if desired.

Cook's Note:

Shrimp bouillon cubes are available in most supermarkets in my part of the country. If you can't find them, substitute chicken broth or bouillon.

Nutrition Facts

400 calories; protein 11.7g; carbohydrates 48.5g; fat 18.2g; sodium 520.1mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
05/26/2012
This was delicious! I did have to use chicken bullion and I didn't have any coconut but those were the only changes I made. My husband suggested I make it again and add some chicken to make it a one dish meal. I will also roast twice as many edamame and save half for snacking later. Read More
(10)

Most helpful critical review

Rating: 2 stars
02/18/2015
I had really high hopes for this recipe after reading the other reviews but it just didn't do it for my family. Read More
(1)
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/26/2012
This was delicious! I did have to use chicken bullion and I didn't have any coconut but those were the only changes I made. My husband suggested I make it again and add some chicken to make it a one dish meal. I will also roast twice as many edamame and save half for snacking later. Read More
(10)
Rating: 5 stars
04/06/2012
This is a really delicious recipe. One change however. When I originally posted I said to roast the Edamame from frozen so if you roast from thawed or fresh it probably won't take the full 20 minutes. Read More
(4)
Rating: 5 stars
11/27/2012
This tasted amazing! I'm quite a novice in the kitchen but this still turned out perfectly. I used chicken bullion and I ended up compulsively adding a bit more coconut milk (before even tasting it) because I love coconut milk so much. Read More
(2)
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Rating: 5 stars
05/20/2013
This was wonderful and my six-year old son was a huge fan. I was actually searching for a way to use my leftover steamed edamame so I didn't follow the direcs for cooking the edamame. I cooked the rice following the direcs in the recipe. I added all of the seasonings to the coconut milk and stirred then added the steamed edamame the coconut flakes and the coconut milk mixture to the rice. Stirred it all together and voilá! Lovely. Thanks a lot. Read More
(2)
Rating: 4 stars
04/27/2015
Cilantro as a garnish really enhances the flavors! Read More
(2)
Rating: 2 stars
02/18/2015
I had really high hopes for this recipe after reading the other reviews but it just didn't do it for my family. Read More
(1)
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