This Shrimp & Tomato Succotash Skillet is a vibrant, Southern-inspired dish packed with succulent shrimp, sweet corn, juicy tomatoes, and tender lima beans. It’s a quick and easy one-pan meal that bursts with fresh flavors and is perfect for a light yet satisfying dinner!
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Shrimp & Tomato Succotash Skillet – A Fresh & Flavorful One-Pan Meal
- Total Time: 25 minutes
Description
This Shrimp & Tomato Succotash Skillet is a vibrant, Southern-inspired dish packed with succulent shrimp, sweet corn, juicy tomatoes, and tender lima beans. It’s a quick and easy one-pan meal that bursts with fresh flavors and is perfect for a light yet satisfying dinner!
Ingredients
For the Succotash:
- 1 tablespoon olive oil
- 1 cup fresh or frozen lima beans
- 1 cup sweet corn (fresh or frozen)
- 1 cup cherry tomatoes, halved
- ½ red bell pepper, diced
- ½ small red onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried)
- 1 tablespoon apple cider vinegar
For the Shrimp:
- 1 lb large shrimp, peeled & deveined
- 1 tablespoon olive oil
- ½ teaspoon Cajun seasoning (or Old Bay)
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- 1 teaspoon lemon juice
For Garnish:
- ¼ cup chopped fresh parsley or basil
- 1 tablespoon butter (optional, for richness)
Instructions
Heat olive oil in a large skillet over medium heat. Add lima beans, corn, bell pepper, and red onion. Sauté for 3-4 minutes until slightly softened. Stir in garlic, salt, pepper, smoked paprika, and thyme. Cook for another 2 minutes until fragrant. Add cherry tomatoes and cook for 2 more minutes, just until they start to soften. Stir in apple cider vinegar, then remove the succotash from the skillet and set aside.
In a bowl, toss shrimp with olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and lemon juice. Using the same skillet, heat a little more olive oil over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque.
Return the succotash to the skillet with the shrimp. Stir gently to combine, letting the flavors meld for 1 minute. If desired, add butter for extra richness.
Garnish with fresh parsley or basil, and serve warm. This dish pairs well with crusty bread, rice, or a simple green salad.
Notes
- Make it spicy by adding a pinch of red pepper flakes or extra Cajun seasoning.
- Swap proteins by using scallops or chicken instead of shrimp.
- Add extra veggies like zucchini or okra for even more texture
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~320 per serving
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: ~320 per serving
Ingredients
For the Succotash:
- 1 tablespoon olive oil
- 1 cup fresh or frozen lima beans
- 1 cup sweet corn (fresh or frozen)
- 1 cup cherry tomatoes, halved
- ½ red bell pepper, diced
- ½ small red onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried)
- 1 tablespoon apple cider vinegar
For the Shrimp:
- 1 lb large shrimp, peeled & deveined
- 1 tablespoon olive oil
- ½ teaspoon Cajun seasoning (or Old Bay)
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- 1 teaspoon lemon juice
For Garnish:
- ¼ cup chopped fresh parsley or basil
- 1 tablespoon butter (optional, for richness)
Instructions
1. Cook the Succotash:
Heat olive oil in a large skillet over medium heat. Add lima beans, corn, bell pepper, and red onion. Sauté for 3-4 minutes until slightly softened. Stir in garlic, salt, pepper, smoked paprika, and thyme. Cook for another 2 minutes until fragrant. Add cherry tomatoes and cook for 2 more minutes, just until they start to soften. Stir in apple cider vinegar, then remove the succotash from the skillet and set aside.
2. Cook the Shrimp:
In a bowl, toss shrimp with olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and lemon juice. Using the same skillet, heat a little more olive oil over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque.
3. Combine & Finish:
Return the succotash to the skillet with the shrimp. Stir gently to combine, letting the flavors meld for 1 minute. If desired, add butter for extra richness.
4. Serve & Enjoy:
Garnish with fresh parsley or basil, and serve warm. This dish pairs well with crusty bread, rice, or a simple green salad.
Tips & Variations:
- Make it spicy by adding a pinch of red pepper flakes or extra Cajun seasoning.
- Swap proteins by using scallops or chicken instead of shrimp.
- Add extra veggies like zucchini or okra for even more texture.
This Shrimp & Tomato Succotash Skillet is fresh, colorful, and packed with bold flavors—perfect for a quick and healthy dinner!