Shrimp Succotash
4 servings Enjoy a vibrant take on a Southern classic with this Shrimp Succotash recipe. This satisfying one-pan meal combines plump, savory shrimp and crispy bacon with a colorful medley of sweet corn, creamy lima beans, and bright tomatoes. Finished with fresh basil and a squeeze of lemon, this dish is packed... Read more ... with flavor and comes together in just 35 minutes for the perfect weeknight dinner. Read less x saved Ethan. Rising Star August 22, 2025 35 min.35 min.2/5 35 min. 35 min. 2/5 Ingredients: 4 slices of bacon (pork) - chopped1 LB of peeled extra-large shrimp (deveined, tail-on) (or other kind or tail off)½ TSP of ground smoked paprikaOptionally: ¼ TSP of cayenne pepper (chili) (adjust if needed, spicy) Pinch of kosher salt (adjust if needed, or other kind, to taste) Pinch of black pepper - ideally freshly ground (adjust if needed, to taste)1 sweet onion - peeled and finely chopped1 red bell pepper - finely chopped2 cloves of garlic - peeled and minced3 cups of corn - defrosted (if frozen) or fresh1 ½ cups of lima beans1 cherry tomatoes (baby tomatoes) - cut in half1 cup of chicken broth (adjust if needed, or vegetable)2 TBSP of unsalted butter¼ cup of fresh basil - chopped (or parsley)1 TBSP of lemon juice - fresh 4 slices of bacon (pork) - chopped 1 LB of peeled extra-large shrimp (deveined, tail-on) (or other kind or tail off) ½ TSP of ground smoked paprika Optionally: ¼ TSP of cayenne pepper (chili) (adjust if needed, spicy) Pinch of kosher salt (adjust if needed, or other kind, to taste) Pinch of black pepper - ideally freshly ground (adjust if needed, to taste) 1 sweet onion - peeled and finely chopped 1 red bell pepper - finely chopped 2 cloves of garlic - peeled and minced 3 cups of corn - defrosted (if frozen) or fresh 1 ½ cups of lima beans 1 cherry tomatoes (baby tomatoes) - cut in half 1 cup of chicken broth (adjust if needed, or vegetable) 2 TBSP of unsalted butter ¼ cup of fresh basil - chopped (or parsley) 1 TBSP of lemon juice - fresh Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Paring Knife (or Shrimp Deveining Tool)1x Cutting Board1x Large Fry Pan or Sauté Pan ((skillet))1x Plate1x Paper Towel1x Slotted Cooking Spoon1x Wooden Spoon or High-Temperature Silicone Spatula1x Small Mixing Bowl (about 1 QT)1x Lemon Squeezer (Optional) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Paring Knife (or Shrimp Deveining Tool) 1x Cutting Board 1x Large Fry Pan or Sauté Pan ((skillet)) 1x Plate 1x Paper Towel 1x Slotted Cooking Spoon 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Small Mixing Bowl (about 1 QT) 1x Lemon Squeezer (Optional) Directions: 1. Cook the Bacon: Let’s start the preparation of Shrimp Succotash by cooking the bacon. In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet. If you are not using bacon, add 2 TBSP of cooking oil into the pan. In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet. If you are not using bacon, add 2 TBSP of cooking oil into the pan. 2. Sear the Shrimp: Pat the shrimp dry with a paper towel. In a small bowl, toss the shrimp with the smoked paprika, cayenne pepper (if using), ½ TSP of salt, and ¼ TSP of black pepper. Add the seasoned shrimp to the hot skillet in a single layer. Cook for 1-2 minutes per side, just until pink and opaque. Do not overcook. Transfer the shrimp to the plate with the bacon. Pat the shrimp dry with a paper towel. In a small bowl, toss the shrimp with the smoked paprika, cayenne pepper (if using), ½ TSP of salt, and ¼ TSP of black pepper. Add the seasoned shrimp to the hot skillet in a single layer. Cook for 1-2 minutes per side, just until pink and opaque. Do not overcook. Transfer the shrimp to the plate with the bacon. 3. Sauté the Vegetables: Add the chopped onion and red bell pepper to the same skillet. Sauté over medium heat for 4 – 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant. Add the chopped onion and red bell pepper to the same skillet. Sauté over medium heat for 4 – 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant. 4. Build the Succotash: Stir in the corn and lima beans. Season with another pinch of salt and pepper. Cook, stirring occasionally, for 3 – 4 minutes until the corn is bright yellow and tender-crisp. Stir in the corn and lima beans. Season with another pinch of salt and pepper. Cook, stirring occasionally, for 3 – 4 minutes until the corn is bright yellow and tender-crisp. 5. Simmer and Finish: Add the halved tomatoes and the chicken broth to the skillet. Bring to a simmer and cook for 5 minutes, allowing the tomatoes to soften slightly and the flavors to meld. The liquid should reduce a bit. Add the halved tomatoes and the chicken broth to the skillet. Bring to a simmer and cook for 5 minutes, allowing the tomatoes to soften slightly and the flavors to meld. The liquid should reduce a bit. 6. Combine and Serve Shrimp Succotash: Stir the butter into the succotash until it melts, creating a light, glossy sauce. Remove the skillet from the heat. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Stir in the cooked shrimp, crispy bacon, fresh basil (or parsley), and lemon juice. Toss gently to combine and warm the shrimp through. Serve on its own as a light main course. Or spoon over creamy grits or polenta, or serve alongside crusty bread to soak up the delicious sauce. For a bit of extra richness, you can crumble some feta or goat cheese on top before serving. Garnish with extra fresh herbs and serve immediately. Stir the butter into the succotash until it melts, creating a light, glossy sauce. Remove the skillet from the heat. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Stir in the cooked shrimp, crispy bacon, fresh basil (or parsley), and lemon juice. Toss gently to combine and warm the shrimp through. Serve on its own as a light main course. Or spoon over creamy grits or polenta, or serve alongside crusty bread to soak up the delicious sauce. For a bit of extra richness, you can crumble some feta or goat cheese on top before serving. Garnish with extra fresh herbs and serve immediately. About the Author: Ethan.Rising Star # 17 3 Followers Published Recipes: 1Av. Recipe Evaluation: Location: Georgia, USAMember since: 2025-07-02 Published Recipes: 1 Av. Recipe Evaluation: Location: Georgia, USA Member since: 2025-07-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). 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Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. 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