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Photo: Grant Cornett; Styling: Angharad Bailey

Succotash with Shrimp

Succotash with Shrimp delivers colorful ingredients and fresh flavor to your dinner plate.

Cooking Light SEPTEMBER 2013

  • Yield: Serves 2 (serving size: 1 cup succotash and 6 shrimp)
  • Hands-on:19 Minutes
  • Total:19 Minutes


  • 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


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.

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, 15.5g fat (2.2g sat fat), 16.9g protein, 49.1g carbs, 8.2g fiber, and 634mg sodium.

Nutritional Information

Amount per serving
  • Calories: 260
  • Fat: 11.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 12.4g
  • Carbohydrate: 28.2g
  • Fiber: 5.8g
  • Cholesterol: 53mg
  • Iron: 1.9mg
  • Sodium: 594mg
  • Calcium: 73mg

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Succotash with Shrimp recipe