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Edamame Succotash With Shrimp

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“Here succotash - traditionally a Southern dish made with corn, lima beans and peppers - is given an update using edamame instead of lima and it then becomes a main dish by adding shrimp.It is low cal/high fiber/low sat fat/heart healthy/& diabetes appropriate. EatingWell Magazine Newsletter, January/February 2007 edition.Make it a meal! All you need is a warm piece of cornbread and a nice salad to make the meal complete. ;)”

Ingredients Nutrition


  1. Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes.
  2. Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.
  3. Add oil to the pan.
  4. Add scallions (or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes.
  5. Stir in edamame, corn, broth, vinegar and salt.
  6. Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.
  7. Meanwhile, sprinkle shrimp on both sides with lemon pepper.
  8. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes.
  9. Crumble the bacon and sprinkle it on top.
  10. *TIP: Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” For this recipe, you’ll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.

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