Edamame Succotash with Shrimp

Edamame Succotash with Shrimp Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
Edamame stand in for lima beans in this one-dish meal. If you like your food spicy, use 2 jalapeño peppers.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 292
Caloriesfromfat 28 %
Fat 11.2 g
Satfat 2.9 g
Monofat 4 g
Polyfat 3.7 g
Protein 365 g
Carbohydrate 31.7 g
Fiber 6.2 g
Cholesterol 180 mg
Iron 5.4 mg
Sodium 599 mg
Calcium 118 mg


1 1/2 cups frozen blanched shelled edamame (green soybeans)
3 bacon slices
1/2 cup chopped celery
1/4 cup chopped red onion
3 garlic cloves, minced
1 to 2 jalapeño peppers, split lengthwise and cut crosswise into thin strips
2 cups fresh corn kernels (about 2 ears)
3 tablespoons white wine
1 pound medium shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley


Prepare edamame according to package directions, omitting salt. Drain.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove from pan, reserving 1 tablespoon drippings in pan; crumble bacon.

Reduce heat to medium; add celery, onion, garlic, and jalapeño to pan; cook 2 minutes, stirring frequently. Stir in edamame, corn, and wine; cook 4 minutes, stirring frequently. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently. Remove from heat. Stir in salt and pepper; sprinkle with crumbled bacon and parsley. Serve immediately.