Edamame Succotash With Shrimp Recipe

Name: Edamame Succotash With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bacon; 1 tablespoon extra virgin olive oil; 1 bunch scallions, sliced on an angle, both white and green parts or 1 medium onion, diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 1 ½ teaspoons chopped fresh thyme; 1 (10 ounce) packagefrozen shelled edamame, thawed (see Tip); 1 (10 ounce) package frozen corn, thawed (about 2 cups); ½ cup reduced-sodium chicken broth or ½ cup vegetable broth; 1 tablespoon cider vinegar; ¼ teaspoon salt; fresh ground black pepper, to taste; crushed red pepper flakes (a pinch or two); 1 lb raw shrimp, peeled and deveined (26-30 per pound); ¼ teaspoon lemon pepper

Servings: persons

2 slices bacon
1 tablespoon extra virgin olive oil
1 bunch scallions, sliced on an angle, both white and green parts or 1 medium onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 ½ teaspoons chopped fresh thyme
1 (10 ounce) packagefrozen shelled edamame, thawed (see Tip)
1 (10 ounce) package frozen corn, thawed (about 2 cups)
½ cup reduced-sodium chicken broth or ½ cup vegetable broth
1 tablespoon cider vinegar
¼ teaspoon salt
fresh ground black pepper, to taste
crushed red pepper flakes (a pinch or two)
1 lb raw shrimp, peeled and deveined (26-30 per pound)
¼ teaspoon lemon pepper

1
Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes.
2
Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.
3
Add oil to the pan.
4
Add scallions (or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes.
5
Stir in edamame, corn, broth, vinegar and salt.
6
Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.
7
Meanwhile, sprinkle shrimp on both sides with lemon pepper.
8
Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes.
9
Crumble the bacon and sprinkle it on top.
10
*TIP: Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the pods.
11
For this recipe, youll need the shelled edamame.
12
One 10-ounce bag contains about 2 cups of shelled beans.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 slices bacon, 1 tablespoon extra virgin olive oil, 1 bunch scallions, sliced on an angle, both white and green parts or 1 medium onion, diced, 1 red bell pepper, diced, and more.

Yes, Edamame Succotash With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Edamame Succotash With Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions