Shrimp succotash recipe, shrimp and corn stir fry recipe, made with sweet corn, shrimp, bell peppers and black beans, an easy one skillet weekday meal, it’s juicy and flavorful, ready in a few minutes, perfect for gatherings too!
What is succotash: Succotash is a dish consisting primarily of sweet corn with lima beans or other shell beans. Heirloom tomatoes, okra, red bell peppers, jalapeno or bacon can be added. Succotash can be a side or main dish.
Here I made it as a main dish with shrimp using one skillet, it was so flavorful with all the mingled juices, this dish is a staple in my house as soon as the weather starts to get hotter.
Succotash is a very balanced dish that has lots of benefits, corn and beans contain lots of fibers that help with weight loss, corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision (source eatingwell.com)
I vary my succotash according to the ingredients I have in my pantry, here I made it with red bell pepper, green pepper, black beans, lots of basil and shrimp.
How to make this shrimp succotash recipe:
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
1.5 pound shrimp 12/16, shelled
3 cups (600 g.) Canned sweet corn kernels
10 oz. (280 g) canned black beans
1 shallot or small onion, finely chopped
1 garlic cloves, finely chopped
1 large red bell pepper, cut in small chunks
1 green pepper or jalapeno or okra, chopped in small chunks
Salt and pepper to taste
10 basil leaves, chopped
Some butter and olive oil for cooking
Into a large skillet, melt a large chunk of butter on medium/high, the butter is going to bubble furiously, then the bubbling will lower, that’s when you add the shrimp, cook them until orange on both sides, set aside
Into the same skillet, heat some olive oil, add the chopped shallot, cook until translucent, add the peppers and garlic, season to taste, cook until tender to your liking
Add the corn and black beans, stir, adjust seasoning, cook to re-heat
Add the shrimp and the released juices, the basil, stir, taste and adjust seasoning if needed
Succotash is delicious hot or cold, if you have leftovers, you can turn it into a vegetable salad
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