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Shrimp Succotash

Shrimp succotash recipe, shrimp and corn stir fry recipe, made with sweet corn, shrimp, bell peppers and black beans, an easy one skillet weekday meal, it’s juicy and flavorful, ready in a few minutes, perfect for gatherings too!

What is succotash: Succotash is a dish consisting primarily of sweet corn with lima beans or other shell beans. Heirloom tomatoes, okra, red bell peppers, jalapeno or bacon can be added. Succotash can be a side or main dish.

Here I made it as a main dish with shrimp using one skillet, it was so flavorful with all the mingled juices, this dish is a staple in my house as soon as the weather starts to get hotter.

Succotash is a very balanced dish that has lots of benefits, corn and beans contain lots of fibers that help with weight loss, corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision (source

I vary my succotash according to the ingredients I have in my pantry, here I made it with red bell pepper, green pepper, black beans, lots of basil and shrimp.

How to make this shrimp succotash recipe:

  • First I cook my shrimp in some butter until they turn orange on both sides and set them aside in a shallow dish, I don’t like overcooked shrimp as they turn gummy.
  • Notice how I remove the whole shell? I don’t like to leave the tail end shell on shrimp in saucy dishes, it slows down my eating motion and it’s just good to get a splash of sauce on my top!
  • I cook my shallot, garlic and peppers until tender in the same skillet, for the green pepper I had a Anaheim sweet chili, it’s a mild pepper used mainly for salads, can be substituted by jalapeno, green bell pepper or okra
  • Added the sweet corn and black beans just to re-heat
  • The shrimp go back into the skillet to re-heat
  • Adjust seasoning, serve, enjoy!

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 6 servings
  • Easy
  • 0 h 45

Recipe :


1.5 pound shrimp 12/16, shelled

3 cups (600 g.) Canned sweet corn kernels

10 oz. (280 g) canned black beans

1 shallot or small onion, finely chopped

1 garlic cloves, finely chopped

1 large red bell pepper, cut in small chunks

1 green pepper or jalapeno or okra, chopped in small chunks

Salt and pepper to taste

10 basil leaves, chopped

Some butter and olive oil for cooking


Into a large skillet, melt a large chunk of butter on medium/high, the butter is going to bubble furiously, then the bubbling will lower, that’s when you add the shrimp, cook them until orange on both sides, set aside

Into the same skillet, heat some olive oil, add the chopped shallot, cook until translucent, add the peppers and garlic, season to taste, cook until tender to your liking

Add the corn and black beans, stir, adjust seasoning, cook to re-heat

Add the shrimp and the released juices, the basil, stir, taste and adjust seasoning if needed

Succotash is delicious hot or cold, if you have leftovers, you can turn it into a vegetable salad