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

Christine Burns Rudalevige
Recipe by Cooking Light September 2013

Gallery

Grant Cornett; Styling: Angharad Bailey

Recipe Summary

hands-on:
19 mins
total:
19 mins
Yield:
Serves 2 (serving size: 1 cup succotash and 6 shrimp)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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, 5g fat (2g sat fat), 9g protein, 1g carbs, 2g fiber, and 634mg sodium.

Nutrition Facts

260 calories; fat 11.4g; saturated fat 1.6g; mono fat 7.7g; poly fat 1.4g; protein 12.4g; carbohydrates 28.2g; fiber 5.8g; cholesterol 53mg; iron 1.9mg; sodium 594mg; calcium 73mg.
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