Succotash With Shrimp Recipe

Name: Succotash With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup frozen baby lima beans, thawed; 2/3 cup fresh corn kernels; 2/3 cup quartered cherry tomatoes; 1/4 cup diced Vidalia onion; 1/4 cup diced red bell pepper; 1/4 cup torn basil leaves; 1 teaspoon minced jalapeno pepper; 2 teaspoons red wine vinegar; 1 1/2 tablespoons extra-virgin olive oil, divided; 1/2 teaspoon freshly ground black pepper, divided; 3/8 teaspoon kosher salt, divided; 12 peeled and deveined large shrimp; 1/8 teaspoon ground red pepper

Servings: persons

2/3 cup frozen baby lima beans, thawed
2/3 cup fresh corn kernels
2/3 cup quartered cherry tomatoes
1/4 cup diced Vidalia onion
1/4 cup diced red bell pepper
1/4 cup torn basil leaves
1 teaspoon minced jalapeno pepper
2 teaspoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt, divided
12 peeled and deveined large shrimp
1/8 teaspoon ground red pepper

1
Combine first 8 ingredients in a medium bowl. Stir in 1 tablespoon oil, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.
2
Toss shrimp with remaining 1/4 teaspoon black pepper, remaining 1/8 teaspoon salt, and ground red pepper. Heat a medium skillet over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add shrimp; saute 5 minutes or until done.
3
THE SOUTHERN BENTO Whether you're a displaced Southerner or someone into the Southern food trend, this lunch allows you to enjoy some soulful favorites from the region. Make Our Recipe: Succotash with Shrimp Then add... 12 sweet potato chips 1 large peach, sliced 1/4 cup vanilla fat-free Greek yogurt Serves 2 Each lunch has 396 calories, 5g fat (2g sat fat), 9g protein, 1g carbs, 2g fiber, and 634mg sodium.

454

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

You need 13 ingredients. The key ingredients include: 2/3 cup frozen baby lima beans, thawed, 2/3 cup fresh corn kernels, 2/3 cup quartered cherry tomatoes, 1/4 cup diced Vidalia onion, and more.

Yes, 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!

Succotash With Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions