Shrimp and Corn Succotash

This traditionally southern dish with lima beans, bell peppers, corn and shrimp comes together in less than 30 minutes — and is a great source of protein and fiber. It’s also a great lunch option because it keeps you full throughout the afternoon.

Active time: 10 minutes | Total time: 25 minutes

Shrimp and Corn Succotash

Ingredients

• 1 1/2 cups (270g) frozen lima beans
• 1 lb large shrimp, peeled and deveined
• 1 1/2 tsp salt-free Creole/Cajun seasoning
• 2 1/2 tbsp olive oil, divided
• 1 yellow onion, finely diced
• 1 red bell pepper, finely diced
• 2 cups fresh corn kernels
• 1/2 cup edamame, shelled
• 2 cups cherry tomatoes
• 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup fresh basil, chopped

Directions

In a medium microwave-safe bowl, combine the lima beans and 1/2 cup water. Cover and microwave on high for 5 minutes. Uncover and drain.

Meanwhile, toss the shrimp with the Creole seasoning in a large bowl. Heat a large skillet over medium-high heat and add 1 tbsp olive oil, swirling to coat. Add the shrimp and cook, turning occasionally, for about 3 minutes, or until it reaches an internal temperature of 145°F. Remove the shrimp from the pan, cover, and keep warm.

Add the remaining 1 1/2 tbsp olive oil to the pan and swirl to coat. Add the onion and bell pepper and sauté for about 6 minutes, or until almost tender. Add the corn and edamame and cook for about 2 minutes, or until crisp-tender.

Stir in the lima beans, cherry tomatoes, salt, and black pepper. Cook for 1–2 minutes, just until the tomatoes begin to soften and release their juices. Remove from heat and stir in the lemon juice and basil.

Top with the shrimp and serve.

Serves: 4 | Serving Size: About 1 3/4 cup succotash and 3-4 oz. shrimp

Nutrition (per serving): Calories: 377; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 183mg; Sodium: 428mg; Carbohydrate: 38g; Dietary Fiber: 8g; Sugar: 11g; Protein: 33g

Nutrition Bonus: Potassium: 1006mg; Iron: 17%; Vitamin A: 6%; Vitamin C: 120%; Calcium: 12%

Originally published: August 20, 2020; Updated March 2026

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