This Edamame Succotash with Shrimp recipe has kindly been submitted by Emma Claire from Cook Novel.
Whether you’re looking for a way to give a twist to the traditional succotash recipe or you’re simply trying to eat healthier by incorporating edamame to your diet, this Simple and Healthy Edamame Succotash with Shrimp recipe is for you!
This recipe includes a lot of Vitamin C (85% daily value) and Vitamin A (40% dv). Vitamin A, or retinol, is one of the most widely acknowledged nutrients for healthy skin: Reduce wrinkles, fade brown spots, and smooth roughness.
Simple and Healthy Edamame Succotash with Shrimp Recipe
Ingredients
- 1 tablespoon olive oil extra-virgin
- 1 bunch scallions
- 1 bell pepper red
- 2 cloves garlic
- 2 slices bacon
- 1 pound shrimp
- 1 ½ teaspoon thyme preferably fresh
- 10 ounces edamame shelled
- 2 cups corn
- ½ cups chicken broth or vegetable broth
- 1 tablespoon cider vinegar
- Salt to taste
- ¼ teaspoon lemon pepper
Instructions
- Prepare your ingredients so that they’re ready when you need to use them. Finely slice your scallions. Feel free to replace them with onion if you want. Clean and seed your bell pepper before dicing it. Mince your garlic cloves, chop your fresh thyme, peel and devein your shrimp. If you’ve purchased frozen corn or edamame, make sure they’re completely thawed by this point.
- Cook the Bacon. Using a nonstick pan, cook your bacon until it’s crisp. Try doing this over medium heat instead of high heat, as you’ll be using the drippings later on so it pays to get as many as possible.Transfer the bacon to a plate and let it cool.
- Add Vegetables. Add oil to the same pan you used to cook your bacon. Once the oil is hot, add the scallions, garlic, bell pepper and thyme. Let them cook for about 3 minutes or until they’ve softened. Remember to stir while waiting. Once the vegetables are soft, incorporate the edamame and corn. Stir until they’re perfectly integrated. Once all your vegetables are thoroughly mixed, slowly stir in the broth (be it chicken or vegetable) and add the vinegar and salt.
- Let simmer. Stir for a minute or so to make sure the ingredients are thoroughly mixed, then bring everything to a simmer. Once the liquid is simmering, reduce the heat to medium-low and let it cook for about 5 minutes.
- Prepare your Shrimp. While you wait for the vegetables to be ready, it’s time to prepare your shrimp. If you haven’t deveined them and peeled them yet, do it! Once your shrimp are clean, sprinkle every single one of them on both sides with lemon pepper.
- Add Shrimp to the Veggies. Once the vegetables have cooked, scatter the shrimp on top of them, cover the pan and let the shrimp cook. If your pan isn’t deep enough, consider using a pot for this step. Leave the pan covered until the shrimps are completely cooked through, which should take another 5 minutes or so.
- Serve.Once the shrimp is cooked, transfer everything to a plate or bowl, crumble and sprinkle your bacon on top and serve.
Nutrition
Tips:
- If you want more spice in your recipe, consider switching the bell peppers for jalapeño pepper and adding celery to the recipe. This will help you give the recipe an extra kick, perfect for spicy food lovers.
- Lemon pepper not your thing? That’s fine! Replace it with black pepper.
- If you purchased frozen edamame, you might need to cook it first. Follow the instructions on the packaging, then integrate them to the recipe. Just make sure to skip the salt!
- Speaking of edamame, if you couldn’t find it shelled, no worries. Just shell them yourself.
Now you know how to cook a delicious and healthy edamame succotash with shrimp!
If you want to find more fantastic recipes or useful cooking tips, such as how to reheat risotto, look through our blog! We guarantee you’ll find something you can use.
Thank you for reading, don’t forget to leave a comment letting us know what you think.
Brief Author Bio
Emma Claire
I’m Emma, founder of Cook Novel blog, and I’m absolutely in love with my food blog. I’d like to share interesting recipes, food tips and top lists of kitchen gadgets. I’m a foodie at heart but being the mother of 3 kids, it’s not always easy to keep up with fancy dinners… so I rely on the support of other blogging mums to help along the way.
