Edamame Succotash with Shrimp
Bright, fresh, and packed with protein, this Edamame Succotash with Shrimp is a vibrant twist on a classic Southern favorite. Featuring tender shrimp seared to perfection alongside a colorful medley of sweet corn, crisp red bell peppers, juicy cherry tomatoes, and creamy edamame, this dish is a feast for both the eyes and the palate. Infused with the zingy freshness of lemon juice and zest, and finished with fragrant parsley and basil, this quick and easy recipe comes together in just 30 minutes, making it perfect for busy weeknights or casual entertaining. Served hot and bursting with bold flavors, this healthy one-skillet meal is as nutritious as it is delicious. Explore this high-protein, veggie-packed recipe that's sure to become a weeknight dinner favorite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 1.5 cups Edamame (shelled, cooked)
- 1 cup Corn kernels (fresh or frozen)
- 1 medium Red bell pepper (diced)
- 1 cup Cherry tomatoes (halved)
- 0.5 medium Red onion (finely diced)
- 3 cloves Garlic (minced)
- 3 tablespoons Olive oil
- 1 medium Lemon (zested and juiced)
- 0.25 cup Fresh parsley (chopped)
- 0.25 cup Fresh basil (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the shrimp with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. If desired, add a pinch of crushed red pepper flakes for heat.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the red onion and garlic for 2-3 minutes, or until softened and fragrant.
Add the diced red bell pepper to the skillet and cook for another 3 minutes, stirring occasionally.
Stir in the cooked edamame, corn kernels, and halved cherry tomatoes. Cook for 2-3 minutes until heated through and slightly tender.
Return the shrimp to the skillet and toss to combine with the vegetables.
Stir in the lemon zest, lemon juice, parsley, and basil. Adjust seasoning with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, or to taste.
Remove from heat and serve hot, garnished with additional parsley or a wedge of lemon if desired.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 8.3 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
