Edamame Succotash with Shrimp

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98% would recommend
3.0150 recipe ratingsaverage rating is 3 out of 5, based on 150 votes, recipe ratings
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Shrimp Between 350 and 650 Seafood Main Meal Lunch Dinner Dairy-Free Gluten-free Moderate

Serves

8

Prep Time

N/A

Total Time

N/A

Nutritional Facts

Amount per serving (8 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

1 tbsp olive oil

1 red bell pepper

1 ½ tsp fresh thyme, chopped

½ cup NO sodium, organic chicken broth

¼ tsp salt

¼ tsp Mrs. Dash Lemon-Pepper seasoning

1 bunch scallions

2 cloves garlic, minced

2 cups frozen, packed edamame, shelled, thawed

1 tbsp cider vinegar

1 lbs raw shrimp, peeled and deveined

Instructions

1. Saute scallions, bell pepper, garlic, and thyme in olive oil.

2. Stir in edamame, broth, vinegar and sea salt. Bring to a simmer and reduce heat to medium-low and cook for 5 minutes.

3. Sprinkle shrimp on both sides with Lemon-Pepper seasoning

4. Scatter shrimp on top the vegetables in pan. Cover and cook until shrimp are thoroughly cooked.

LEAVE A COMMENT
3.0150 recipe ratingsaverage rating is 3 out of 5, based on 150 votes, recipe ratings
WRITE A REVIEW
98% would recommend

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