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Shrimp and Edamame Succotash

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Bursting with summer flavors, this Shrimp and Edamame Succatash is a fun twist on the traditional and makes the perfect weeknight dinner.

Ingredients

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  • 2 slices of bacon, chopped
  • 2 cloves garlic, minced
  • 1/2 cup onion, minced
  • 1 cup corn kernals
  • 1 red pepper, diced
  • 1.5 cups frozen, shelled edamame
  • 1 pound shrimp, raw, peeled & devined
  • 1 tsp paprika
  • 1 Tbsp melted butter
  • optional toppings: basil & goat cheese

Instructions

  1. In a large saute pan, cook bacon, onion, garlic and peppers over medium heat for 5 minutes.
  2. Cook edamame according to package directions. Add to pan along with corn and cook 3 minutes more.
  3. Set aside.
  4. Place shrimp on skewers, brush with melted butter and sprinkle with paprika. Grill 2 minutes per side.
  5. Plate succotash mixture, top with shrimp and add fresh basil and goat cheese if desired.

Notes

If you don’t want to grill your shrimp you can easily cook them in the pan. [br]Feel free to sub your favorite bean for the edamame.

Find it online: https://www.theleangreenbean.com/shrimp-edamame-succotash/