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Edamame Succotash with Shrimp

Low SodiumHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNut-FreeGluten-FreeAmericanSeafoodDinner
about 6 cups
Active time: 30 minutes
Total time: 30 minutes

Nutrition Per Serving

  • Calories340 cal
  • Total Fat10.7 g
  • Saturated Fat1.6 g
  • Cholesterol243 mg
  • Sodium553 mg
  • Carbohydrate Total25 g
  • Protein38 g
  • Phosphorus558 mg
  • Potassium878 mg
  • Fiber6.4 g
  • Calcium171 mg


  • 2 slices bacon
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions, sliced, or 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1½ teaspoons chopped fresh thyme
  • 1 10-ounce package frozen shelled edamame, thawed
  • 1 10-ounce package frozen corn, (about 2 cups), thawed
  • ½ cup reduced-sodium chicken broth, or vegetable broth
  • 1 tablespoon cider vinegar
  • ¼ teaspoon salt
  • 1 pound raw shrimp, (26-30 per pound), peeled and deveined
  • ¼ teaspoon lemon pepper


Succotash—traditionally a Southern dish made with corn, lima beans and peppers—gets an update using edamame instead of limas and turned into a main dish by adding shrimp. To get it on the table even faster, purchase peeled, deveined shrimp instead of doing it yourself.


  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.
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