Edamame Succotash with Shrimp

Edamame Succotash with Shrimp

3 Reviews
From: EatingWell Magazine, January/February 2007

We give succotash—traditionally a Southern dish made with corn, lima beans and peppers—an update using edamame instead of limas and turn it into a main dish by adding shrimp. To get it on the table even faster, purchase peeled, deveined shrimp from the fish counter instead of doing it yourself. Make it a meal: All you need is a warm piece of cornbread to go with this complete meal.

Ingredients 4 servings

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  • 2 slices bacon
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions, sliced, or 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1½ teaspoons chopped fresh thyme
  • 1 10-ounce package frozen shelled edamame, (see Tip), thawed
  • 1 10-ounce package frozen corn, (about 2 cups), thawed
  • ½ cup reduced-sodium chicken broth, or vegetable broth
  • 1 tablespoon cider vinegar
  • ¼ teaspoon salt
  • 1 pound raw shrimp, (26-30 per pound), peeled and deveined
  • ¼ teaspoon lemon pepper


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  1. Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.
  2. Add oil to the pan. Add scallions (or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes. Stir in edamame, corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.
  3. Meanwhile, sprinkle shrimp on both sides with lemon pepper. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes. Crumble the bacon and sprinkle it on top.
  • Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” For this recipe, you'll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 325 calories; 10 g fat(1 g sat); 7 g fiber; 28 g carbohydrates; 31 g protein; 75 mcg folate; 185 mg cholesterol; 5 g sugars; 0 g added sugars; 1,997 IU vitamin A; 51 mg vitamin C; 151 mg calcium; 3 mg iron; 1,139 mg sodium; 490 mg potassium
  • Nutrition Bonus: Vitamin C (85% daily value), Vitamin A (40% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 3 lean meat

Reviews 3

November 19, 2010
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By: marthajbates
I made this just as written (except for the lemon pepper, which I just didn't have) - and have made it about a dozen times since. I've also made it without the shrimp and bacon as a salad for a family picnic, and it vanished instantly. This is amazingly good!!
November 10, 2010
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By: EatingWell User
I made this for the first time last week. My Husband and I loved it. I thought the next time I would add more herbs to the shrimp before adding to the vegetables.This is a keeper.
September 06, 2010
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By: Joy Hargraves
Only, and I mean ONLY reason for 4 stars is I am really not a lemon pepper person. My husband is diabetic, so I substituted sweet potato for corn. This is a truly amazing dish! But with garlic and bacon - I NEVER go by the recipe!! LOL!!! More is better for this house!! :)
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