Active time: 10 minutes Total time: 25 minutes
This traditionally southern dish with lima beans, bell peppers, corn and shrimp comes together in less than 30 minutes — and is a great source of protein and fiber. It’s also a great lunch option because it keeps you full throughout the afternoon.
Shrimp and Corn Succotash Ingredients Directions In a medium, microwave-safe bowl, combine lima beans and 1/2 cup water. Cover and microwave on high for 5 minutes. Uncover and drain. Meanwhile, in a large bowl, toss shrimp with Creole seasoning. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to the pan and swirl to coat. Add shrimp to pan; cook, turning shrimp occasionally until cooked through, about 3 minutes. Remove shrimp from the pan; cover and keep warm. Add remaining 1 1/2 tablespoons oil to pan and swirl to coat. Add onion and bell pepper; sauté until almost tender, about 6 minutes. Add corn; sauté until crisp-tender, about 2 minutes. Stir in lima beans, salt and black pepper. Remove from heat and stir in basil. Top with shrimp. Serves: 4 | Serving Size: About 3/4 cup succotash and 4 1/2 ounces shrimp Nutrition (per serving): Calories: 358; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Cholesterol: 172mg; Sodium: 318mg; Carbohydrate: 33g; Dietary Fiber: 6g; Sugar: 10g; Protein 30g Nutrition Bonus: Potassium: 1,022mg; Iron: 34%; Vitamin A: 44%; Vitamin C: 55%; Calcium: 13%
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