Shrimp Succotash Recipe

Name: Shrimp Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh butter beans (about 1/2 lb.)*; 1 1/4 teaspoons kosher salt, divided; 1 1/2 pounds peeled and deveined, extra-large raw shrimp (1 6/20 count); 2 tablespoons olive oil, divided; 1/4 teaspoon freshly ground pepper; 1 cup sliced fresh okra; 1 small sweet onion, chopped; 1 jalapeno pepper, seeded and minced; 1/2 cup diced red bell pepper; 2 garlic cloves, minced; 1 medium-size heirloom tomato, seeded and diced; 1 cup fresh corn kernels (2 ears); 1/4 cup chopped fresh basil; 1 tablespoon butter

Servings: persons

2 cups fresh butter beans (about 1/2 lb.)*
1 1/4 teaspoons kosher salt, divided
1 1/2 pounds peeled and deveined, extra-large raw shrimp (1 6/20 count)
2 tablespoons olive oil, divided
1/4 teaspoon freshly ground pepper
1 cup sliced fresh okra
1 small sweet onion, chopped
1 jalapeno pepper, seeded and minced
1/2 cup diced red bell pepper
2 garlic cloves, minced
1 medium-size heirloom tomato, seeded and diced
1 cup fresh corn kernels (2 ears)
1/4 cup chopped fresh basil
1 tablespoon butter

1
Rinse, sort, and drain butter beans.
2
Bring butter beans, 1 tsp. salt, and 4 cups water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 35 minutes or until beans are tender; drain.
3
Meanwhile, combine shrimp, 1 Tbsp. oil, 1/4 tsp. pepper, and remaining 1/4 tsp. salt in a bowl, tossing to coat. Heat a grill pan over medium-high heat; cook shrimp 4 to 5 minutes or just until shrimp turn pink. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
4
Heat remaining 1 Tbsp. oil in a large skillet over medium heat. Add okra; cook 3 minutes or until lightly browned. Stir in onion and next 3 ingredients; cook 3 minutes or until vegetables are tender. Add tomato and corn; saute 3 to 4 minutes or until corn is tender. Stir in basil, butter, shrimp, and butter beans. Cook 1 minute or until butter is melted and mixture is thoroughly heated. Season with salt and pepper to taste. Serve immediately.
5
*Frozen butter beans may be substituted. Omit Step

1231

kcal

Calories

103

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: 2 cups fresh butter beans (about 1/2 lb.)*, 1 1/4 teaspoons kosher salt, divided, 1 1/2 pounds peeled and deveined, extra-large raw shrimp (1 6/20 count), 2 tablespoons olive oil, divided, and more.

Yes, Shrimp Succotash 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!

Shrimp Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions