Shrimp Succotash Recipe

Name: Shrimp Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1/2 cups Onion (I Use Sweet Yellow Onion), Finely Chopped (About Half Of A Medium-Sized Onion); 2 whole Cloves Garlic, Finely Chopped; 1- 1/2 cup Zucchini, Cut Into 1/4-Inch Thick Half Circles (about 2 Medium-Sized Zucchini); 1 cup Corn, Canned; 1 cup Peas, Frozen; 1- 1/4 cup Lima Beans (Full-Sized Are Better Than Baby) OR Edamame Beans; Fresh Ground Pepper; 30 whole Medium-Sized Shrimp, Fully Cooked Frozen Shrimp With Tails Removed, Thawed; 1 cup Cherry Or Grape Tomatoes, Sliced In Half; 2 Tablespoons Apple Cider Vinegar; 1/2 cups Fresh Basil, Coarsely Chopped (loosely Packed Before Chopping)

Servings: persons

1 Tablespoon Olive Oil
1/2 cups Onion (I Use Sweet Yellow Onion), Finely Chopped (About Half Of A Medium-Sized Onion)
2 whole Cloves Garlic, Finely Chopped
1- 1/2 cup Zucchini, Cut Into 1/4-Inch Thick Half Circles (about 2 Medium-Sized Zucchini)
1 cup Corn, Canned
1 cup Peas, Frozen
1- 1/4 cup Lima Beans (Full-Sized Are Better Than Baby) OR Edamame Beans
Fresh Ground Pepper
30 whole Medium-Sized Shrimp, Fully Cooked Frozen Shrimp With Tails Removed, Thawed
1 cup Cherry Or Grape Tomatoes, Sliced In Half
2 Tablespoons Apple Cider Vinegar
1/2 cups Fresh Basil, Coarsely Chopped (loosely Packed Before Chopping)

1
Heat oil in a large saute pan over medium heat.
2
Once oil is hot, add onion, cooking for about 3 minutes until it softens.
3
Add garlic and cook for about 1 more minute, stirring constantly so garlic does not burn.
4
Add zucchini, corn, peas, and lima beans or edamame.
5
Generously season the entire pan of vegetables with pepper.
6
Stir to combine with the onion and garlic.
7
Turn heat up to medium-high.
8
Stir in thawed shrimp.
9
Continue cooking until zucchini softens and is just short of done.
10
Add halved tomatoes.
11
Thoroughly season with pepper and saute again.
12
Gently stir to combine tomatoes.
13
Cook until tomatoes are just warmed.
14
Add apple cider vinegar.
15
If the vegetables are sticking to the bottom of the pan, use it to scrape everything up from the bottom.
16
Mix gently to thoroughly combine the vinegar without crushing the tomatoes.
17
Mix in the chopped fresh basil.
18
Remove from heat and immediately transfer to bowls.

1017

kcal

Calories

Fat

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1/2 cups Onion (I Use Sweet Yellow Onion), Finely Chopped (About Half Of A Medium-Sized Onion), 2 whole Cloves Garlic, Finely Chopped, 1- 1/2 cup Zucchini, Cut Into 1/4-Inch Thick Half Circles (about 2 Medium-Sized Zucchini), 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.

Shrimp Succotash

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