Not only is edamame one of the healthiest things you can snack on, it’s also supremely versatile. Because its flavor isn’t too overwhelming, you can mix it into a ton of dishes for an easy nutritional boost.
This shrimp succotash is no exception. Even with a little bit of bacon and melted butter thrown in, it still makes for a tasty and healthy lunch you can whip up with ease.
Recipe and photo courtesy Lindsay Livingston, R.D. of The Lean Green Bean.
Makes 3 servings
- 2 slices of bacon, chopped
- 2 cloves garlic, minced
- 1/2 cup onion, minced
- 1 cup corn kernels
- 1 red pepper, diced
- 1 1/2 cups frozen, shelled edamame
- 1 lb shrimp, raw, peeled & deveined
- 1 tsp paprika
- 1 Tbsp melted butter
- Optional toppings:
- Goat cheese
How to make it
In a large sauté pan, cook bacon, onion, garlic, and peppers over medium heat for 5 minutes.
Cook edamame according to package directions. Add to pan along with corn and cook 3 minutes more. Set aside.
Place shrimp on skewers, brush with melted butter and sprinkle with paprika. Grill 2 minutes per side.
Plate succotash mixture, top with shrimp and add fresh basil and goat cheese if desired.
Note: If you don't want to grill your shrimp you can easily cook them in the pan. Also, feel free to substitute your favorite bean for the edamame.