Lemon Thyme Succotash With Garlic Parsley Shrimp

Name: Lemon Thyme Succotash With Garlic Parsley Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 medium onion, chopped; 1 red bell pepper, cored seeded and chopped; 2 celery ribs, chopped; salt and pepper; 2 tablespoons butter, cut in small pieces; 6 garlic cloves, minced; 1 1/2 lbs medium shrimp, peeled and deveined; 2 cups frozen corn kernels; 1 (15 ounce) can cannellini beans, drained; 3 tablespoons fresh thyme; 1 lemon, zested and cut in wedges; 1/3 cup fresh parsley, chopped; 1/2 cup dry white wine

Servings: persons

4 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, cored seeded and chopped
2 celery ribs, chopped
salt and pepper
2 tablespoons butter, cut in small pieces
6 garlic cloves, minced
1 1/2 lbs medium shrimp, peeled and deveined
2 cups frozen corn kernels
1 (15 ounce) can cannellini beans, drained
3 tablespoons fresh thyme
1 lemon, zested and cut in wedges
1/3 cup fresh parsley, chopped
1/2 cup dry white wine

1
Heat two skillets, one over medium heat and the other over medium-high.
2
To the hotter pan, add 2 tablespoons olive oil, then the onions, bell peppers, celery salt and pepper. Give the pan a shake.
3
To the second skillet, add the remaining olive oil and the butter. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper.
4
Saute the shrimp until they become pink and firm 3-5 minutes.
5
Add the frozen corn and cannellini beans to the succotash in the first pan.
6
Adjust the salt and pepper to taste and then add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat.
7
Add the parsley and the wine to the shrimp and toss for 1 minute.
8
To serve, pile the succotash onto plates and top with the shrimp. Pass the lemon wedges at the table to squeeze over the shrimp.

759

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 14 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 medium onion, chopped, 1 red bell pepper, cored seeded and chopped, 2 celery ribs, chopped, and more.

Yes, Lemon Thyme Succotash With Garlic Parsley 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!