Shrimp and Edamame Succotash

A surprisingly iron-rich shrimp dish that maximizes nutrition, without sacrificing flavor.

 Courtesy Image

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.

Prep time

5 min.

Cook time

15 min.

  • 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:
  • Basil
  • Goat cheese

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.