Shrimp & Edamame Succotash


After a week away from home, I decided to play the game we all know…  You know the “it’s dinner time and I have a bunch of random things and no idea what to make.”  So after grabbing a few frozen veggies, some fresh corn, a bell pepper, frozen wild shrimp and short-grain brown rice I came up with a twist on a succotash. This recipe is traditionally made from corn, tomatoes, okra and lima beans but I think the beauty of cooking is the ability to be creative! So I swapped out lima beans for edamame as they tend to be a freezer staple in our house. I added bell pepper and cauliflower along with fresh corn cut from the cob and some diced sweet potato. Recipes like these or a stir-fry or pasta are a great way to use all those random vegetables you are left with from the over-zealous menu planning for the week! For some protein I sauteed some wild shrimp in olive oil and garlic and served them on top of the brown rice “risotto” and succotash. Fell free to swap things out and let your imagination guide you…

Shrimp & Edamame Succotash
Serves 4
A quick and flavorful spin on a summer succotash served with sauteed shrimp and brown rice "risotto".
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the "risotto"
  1. 2 c. Short-grain brown rice
  2. 2 T. Butter
  3. 8 c. water
  4. Pinch of salt
For the succotash
  1. 1 c. frozen edamame, thawed
  2. 1 bell pepper, seeded and diced
  3. 1 ear of corn, kernels sliced off
  4. 2 c. frozen cauliflower, thawed and chopped
  5. 1 med. sweet potato, peeled and diced
  6. 1-2 tsp. smoked paprika
  7. 2 T. olive oil
For the Shrimp
  1. 8 oz. Frozen Peeled Wild Shrimp, 41-50 count, Thawed
  2. 1/2 tsp. celery salt
  3. fresh cracked pepper
  4. 1 T. olive oil
  5. 2 cloves garlic, minced
  1. Combine all the ingredients for the "risotto" in the bowl of a pressure cooker.
  2. Cook for 15 minutes on high setting.
  3. Prep all the vegetables and allow the frozen items to defrost.
  4. Heat a medium saute pan over medium heat with the 2 T. olive oil until oil appears fluid.
  5. Start by adding diced sweet potatoes as they will take the longest to cook through, 3-4 min.
  6. Next, add the bell pepper and corn. Saute for additional 3-4 min.
  7. Meanwhile heat second saute pan with 1 T. olive oil for the shrimp.
  8. Toss the shrimp with the celery salt and a few turns of cracked pepper.
  9. Saute minced garlic for 30 seconds and then add shrimp in the a single layer.
  10. Continue the succotash by adding the edamame, cauliflower and paprika and saute for additional 3 min.
  11. After 2-3 min. turn the shrimp over to continue cooking, they should be firm to the touch but not rubbery. Take off the heat after an additional 2-3 minutes.
  12. Season the succotash with salt & pepper to your taste.
  13. Drain any excess water from the rice. Spoon a good size scoop onto a plate.
  14. Top with a scoop of the vegetable succotash and finally the sauteed shrimp.
  15. Sprinkle with smoked paprika and serve.
  1. If you do not have a pressure cooker cook the rice on the stovetop over med-low heat. The time for cooking will be longer so plan accordingly, approximately 35-40 min.
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