We added shrimp to this favorite Southern side dish, turning it into a crowd-pleasing main dish that’s easy to make and will hit the spot on a hot summer day. There are many ways to prepare succotash—your favorite recipe probably depends on what’s growing in your garden or what’s freshly-picked at your local farm stand or grocery store. While it’s a flexible dish by nature, most succotash recipes call for corn and some sort of fresh beans or field peas cooked in a skillet until crisp-tender. Our Test Kitchen’s latest twist on the dish calls for fresh corn kernels and green beans, and is served cold for a change of pace. Don’t have green beans? Any summer vegetables and herbs you have on hand will taste great in this dish. Try mixing it up by adding tomatoes, zucchini, summer squash, bell peppers, basil, and/or field peas. This Shrimp-and-Corn Succotash will become a favorite summertime recipe that you’ll crave all year long.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high. Add shrimp and 1/2 teaspoon of the salt. Cook, stirring occasionally, until shrimp turn pink and just opaque, 3 to 4 minutes. Transfer to a plate; chill in refrigerator 30 minutes.

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  • Meanwhile, bring a large saucepan of salted water to a boil over high. Add green beans; cook until bright green and just tender, about 2 minutes. Drain; plunge into a bowl filled with ice water. Drain again.

  • Stir together mayonnaise, vinegar, herbs, pepper, and remaining 2 teaspoons salt in a large bowl. Add shrimp, green beans, corn, and lima beans; toss to combine. Divide among 4 plates.