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Succotash with Shrimp

Photo: Grant Cornett; Styling: Angharad Bailey
Hands-on time 19 mins
Total time 19 mins
Yield Serves 2 (serving size: 1 cup succotash and 6 shrimp)
Succotash with Shrimp delivers colorful ingredients and fresh flavor to your dinner plate.

Ingredients

  • 2/3 cup frozen baby lima beans, thawed
  • 2/3 cup fresh corn kernels
  • 2/3 cup quartered cherry tomatoes
  • 1/4 cup diced Vidalia onion
  • 1/4 cup diced red bell pepper
  • 1/4 cup torn basil leaves
  • 1 teaspoon minced jalapeño pepper
  • 2 teaspoons red wine vinegar
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt, divided
  • 12 peeled and deveined large shrimp
  • 1/8 teaspoon ground red pepper

Nutrition Information

  • calories 260
  • fat 11.4 g
  • satfat 1.6 g
  • monofat 7.7 g
  • polyfat 1.4 g
  • protein 12.4 g
  • carbohydrate 28.2 g
  • fiber 5.8 g
  • cholesterol 53 mg
  • iron 1.9 mg
  • sodium 594 mg
  • calcium 73 mg

How to Make It

  1. Combine first 8 ingredients in a medium bowl. Stir in 1 tablespoon oil, 1/4 teaspoon black pepper, and 1/4 teaspoon salt.

  2. Toss shrimp with remaining 1/4 teaspoon black pepper, remaining 1/8 teaspoon salt, and ground red pepper. Heat a medium skillet over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add shrimp; sauté 5 minutes or until done.

  3. THE SOUTHERN BENTO Whether you're a displaced Southerner or someone into the Southern food trend, this lunch allows you to enjoy some soulful favorites from the region. Make Our Recipe: Succotash with Shrimp Then add… 12 sweet potato chips 1 large peach, sliced 1/4 cup vanilla fat-free Greek yogurt Serves 2 Each lunch has 396 calories, 5g fat (2g sat fat), 9g protein, 1g carbs, 2g fiber, and 634mg sodium.