Shrimp With Corn and Edamame

The iron- and calcium-rich edamame beans add something extra to this must-try dish.

Whip up this healthy dish on weeknights — it's pretty much just freezer veggies plus flavorful fridge and pantry staples.

Level: Easy


  • 2 lb. jumbo shrimp (21–25 count), peeled and deveined
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. Old Bay Seasoning
  • 2 tbsp. finely chopped fresh chives, for garnish
  • Lime wedges, for serving


  1. To make the succotash: Heat the oil in a large skillet over medium heat. Add the bell pepper and cook until it has softened, about 3 minutes. Add the shallots and garlic and cook, stirring occasionally, until the shallots soften, about 1 minute. Add the corn and edamame and cook until they are heated through, about 5 minutes. Remove from the heat. Stir in the lime juice and season to taste with the salt and pepper.
  2. Position a broiler rack about 6 inches from the heat and preheat the broiler on high.
  3. To make the shrimp: Toss the shrimp and oil in a large bowl. Sprinkle with the Old Bay Seasoning and toss again. Spread the shrimp on a broiler pan. Broil, without turning, until the shrimp turn opaque, about 3 minutes. Divide the shrimp and succotash among four dinner plates, sprinkle with the chives, and serve with the lime wedges.

Reprinted from The Oz Family Kitchen. Copyright © 2015 by Lisa Oz. Published by Harmony Books, a division of Penguin Random House LLC.

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