Southwest Shrimp and Succotash

Name: Southwest Shrimp and Succotash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb. large shrimp (peeled and deveined); 4 ears fresh corn (kernels cuts from cob); 1 15 oz. can low-sodium black beans; 1 large red bell pepper (diced); 1 medium red onion (diced); 1 clove garlic (minced); 1 jalapeño pepper (seeds removed and diced); 1 cup grape tomatoes (halved); 1/2 cup water; 2 tablespoons olive oil; 5-6 fresh basil leaves (chopped); 1 large lime (juiced); 2 teaspoons chili powder; 1/2 teaspoon coriander; 1/2 teaspoon dried oregano; 1/4 teaspoon cumin; 1/4 teaspoon black pepper; 1/2 teaspoon kosher salt

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

shrimp southwest succotash

Instructions

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Step 1

In a small bowl, combine all rub ingredients. Peel and devein shrimp and pat dry with paper towels. sprinkle rub on all sides of the shrimp and set aside.

Step 2

Heat olive oil a large skillet over medium heat. Add the corn, onion, and bell pepper and cook for 5-10 minutes, stirring frequently, until vegetables are beginning to get soft.

Step 3

Add the garlic, jalapeño pepper, and black beans, cooking and stirring until fragrant, about a minute.

Step 4

Push veggies to one side of the pan and add the shrimp to the other side. Cook and stir until shrimp are pink, about 5 minutes.

Step 5

Add grape tomatoes, fresh basil and water and cook another minute. Squeeze lime juice over all, stir, and serve with more fresh basil and lime wedges, if desired.

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