Edamame Succotash with Shrimp
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98% would recommend
150 recipe ratingsaverage rating is 3 out of 5, based on 150 votes, recipe ratings
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Tags:
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
150 recipe ratingsaverage rating is 3 out of 5, based on 150 votes, recipe ratings
WRITE A REVIEW
98% would recommend
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