Menu Enter a recipe name, ingredient, keyword...

Edamame Succotash with Shrimp


First tried 10/26/2009. Delicious and easy. Taken from Eating Well for a Healthy Heart Cookbook.

Google Ads
Rate this recipe 4.6/5 (80 Votes)


  • 2 slices bacon
  • 1 T. extra virgin olive oil
  • 1 bunch scallions, sliced, or 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 1/2 tsp. chopped fresh thyme
  • 1 10 oz. package frozen shelled edamame thawed
  • 1 10 oz. package frozen corn(about 2 cups), thawed
  • 1/2 cup reduced-sodium chicken broth or vegetable broth
  • 1 T. cider vinegar
  • 1/4 tsp. salt
  • 1 pound raw shrimp (26-30 per pound), peeled and deveined
  • 1/4 tsp. lemon pepper



Step 1

1. Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.

2. Add oil to the pan. Add scallions(or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes. Stir in edamame, corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.

3. Meanwhile, sprinkle shrimp on both sides with lemon pepper. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes. Crumble the bacon and sprinkle it on top.

You'll also love

Review this recipe

Cracked Pepper Shrimp Alfredo Shrimp and Grits