Recipe

Edamame Succotash with Shrimp

developed by Church Health Center Wellness

Prep Time: 15 minutes
Total Time: 20 minutes
Makes 4 servings
Serving Size: about 1 ½ cups
Nutrition Facts (per serving): Calories: 305; Total Fat: 9 g; Saturated Fat: 1 g; Sodium: 486 mg; Carbohydrate: 26 g; Fiber: 7 g; Protein: 30 g

Ingredients:

  • 2 slices bacon
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 large red bell pepper, chopped
  • 1 (10-ounce) package frozen, shelled edamame, thawed
  • 1 (10-ounce) package frozen corn, thawed
  • ¼ cup flat leaf parsley, chopped
  • ½ cup vegetable broth
  • 1 tablespoon cider vinegar
  • ¼ teaspoon salt
  • ½ teaspoon crushed black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 pound raw shrimp, peeled and deveined
  • Juice of ½ lemon

Directions:

  1. Cook bacon in a large, non-stick skillet to medium heat, about 6 minutes. Set bacon on paper towels and let cool. In the same pan, add oil. Add onion, pepper, and garlic. Cook for about 4 minutes. Stir in the edamame, corn, parsley, broth, vinegar, and all seasonings.
  2. Stir in the shrimp and lemon juice. Cover and cook for an additional 5 minutes.
  3. Crumble bacon and place on top of skillet, stir well.

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