Spicy Edamame with Seafood Garlic Butter (vegan)

spicy edamame on a white plate with a glass of beer and the can next to it.

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Spicy Edamame with Seafood Garlic Butter - Nutty edamame coated with salty and spicy goodness! Learn how to make this perfect appetizer here!


  • 1 bag of unsalted microwave steamable edamame in the pods (10 to 14 ounces)
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted vegan butter 
  • 2 cloves of garlic, minced
  • 1 teaspoon old bay seasoning
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon paprika 
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon sugar
  • Dash of hot sauce of your choice (optional)


  1. Cook the edamame according to the instruction in the microwave. Transfer them into a big bowl and season with 1/4 teaspoon of salt. 
  2. In a small bowl, mix together old bay seasoning, lemon pepper, paprika, onion powder, and cayenne pepper. Set it aside. 
  3. In a small pan, melt the butter and add the minced garlic. Cook the garlic in medium-low heat for 30 to 45 seconds until it's fragrant. 
  4. Add the seasoning and lower the heat to low. Stir until everything is well mixed. Turn off the heat and add the sugar and hot sauce, if using. Mix to combine. 
  5. Pour the sauce over edamame and stir until everything is well coated with the sauce. Serve right away.


  • If your edamame is already seasoned with salt, omit the salt after cooking them in the microwave. 
  • If you can't find microwave steamable edamame, you can use frozen edamame in the pods. Blanch them in the salted water for 2 to 3 minutes. 
  • Make sure you are not browning the butter and crisping the garlic when cooking the minced garlic. Cook the garlic in medium-low heat until it's heated through and fragrant. 
  • Customize the heat level by adjusting the amount of cayenne pepper, paprika, butter, and sugar. Please refer to the "Adjusting the heat" section above for detailed tips. 
  • It keeps in the refrigerator for up to 3 days. You can reheat in the microwave 30 seconds at a time to re-melt the butter.