I don't like it with just salt.
For 'in shell" use a tsp of seafood boil Zatarain's liquid product . In the boiling liquid..salt and lemon. Let it cool in the liquid to flavor. It makes a cajun, spicy product. It's like classic southern style boiled spicy peanuts.
You can mash it into a hummus-like paste or toss it into a stir fry.
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Toss them in a salad or with a rice mixture.
or add them to any satueed veggie side dish you may prepare.
I would echo vvvanessa and suggest making a paste by pulsing in a food processor with olive oil, garlic, lemon juice, salt and pepper. Spread on crostini or use as a vegetable dish. It's delish.
I have had this at a local Asian restaurant, though it sounds like it is a milder version as it doesn't taste lemony and only minimally garlicky. They serve it with homemade vegetable chips similar to Terra chips. It's really good, and it's very silky on the tongue.
At Guy Fieri's restaurant, Tex Wasabi, they toss them in hot and sweet chili sauce. Its probably chili flakes, vegetable oil, sugar, soy sauce, mirin, salt, and maybe a bit of honey. Quick toss shell-on edamame in a hot pan with the hot to sort of glaze them.
Toss the ones in shells with chili flakes, onion powder, and sea salt...takes them up to a whole new level. You can also drizzle over a tsp of sesame oil.
experiment with different spices like dried ginger and garlic....
I also like shelled edamame mixed in with chilled soba (buckwheat) noodles, a little chopped scallion, a splash of sesame oil, soy sauce, and rice vinegar and a sprinkling of cilantro...it is one of my favorite summer lunches.
Shelled ones - my grandmother used to make a dish with them that also has minced pork and tofu, in a soy sauce based sauce.
you can make veggie burgers out of it using them with potatoes, carrots, some other veggies.