Southwest Shrimp and Succotash
Southwest shrimp and succotash made with fresh corn, black beans, peppers, and spice-rubbed shrimp, finished with basil and lime. A fresh, healthy, one-skillet Tex-Mex dinner that's ready in about 30 minutes.
Equipment
- Large Skillet
- Small Bowl
Ingredients
- 1 lb large shrimp peeled and deveined
- 4 ears fresh corn kernels cut from cob
- 1 (15 oz) can low-sodium black beans rinsed and drained
- 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 tbsp olive oil
- 5-6 leaves fresh basil chopped, plus more to serve
- 1 large lime juiced
Southwest Shrimp Rub
- 2 tsp chili powder
- 1/2 tsp coriander
- 1/2 tsp dried oregano
- 1/4 tsp cumin
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
Instructions
- Season the Shrimp: Combine all the rub ingredients in a small bowl. Pat the peeled, deveined shrimp dry, sprinkle the rub over all sides, and set aside.
- Cook the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the corn, onion, and bell pepper and cook 5 to 10 minutes, stirring frequently, until beginning to soften.
- Add Aromatics and Beans: Add the garlic, jalapeño, and black beans and cook, stirring, until fragrant, about 1 minute.
- Cook the Shrimp: Push the vegetables to one side of the pan and add the shrimp to the other side. Cook and stir until the shrimp are pink, about 5 minutes.
- Finish: Add the grape tomatoes, basil, and water and cook 1 more minute. Squeeze the lime juice over everything, stir, and serve with extra basil and lime wedges if desired.
Notes
Do not overcook the shrimp; pull them as soon as they are pink and curled. Pat the shrimp dry so the rub adheres and they sear rather than steam. Remove the jalapeño seeds for moderate heat, or leave some in for more. The sodium runs high, so rinse the beans well and use low-sodium. Serve as is, over rice or quinoa, or in tortillas. Leftovers keep about 3 days; reheat gently.