Southwest Shrimp and Succotash is a fresh and healthy TexMex twist on a Summer classic!
Made with fresh corn and black beans, this easy recipe is a fresh, healthy, and easy dinner you can make in one skillet! (I first shared this recipe over at The Weary Chef where I’m a regular contributor.)
Southwest Shrimp and Succotash
One of my very favorite ways to enjoy fresh sweet corn during the summer is in succotash. Traditionally, succotash is made in the South by frying sweet corn with lima beans, onions, and tomatoes (and usually in bacon fat!). I wanted to make a healthier version with southwest flavors, and I know you’ll love the result!
By substituting black beans for the lima beans and adding diced jalapeño and spice-rubbed shrimp, this dish turns into a lovely spiced-up, one-skillet meal. This recipe only uses a little olive oil and is heart healthy too!
How to Season Shrimp for Southwest Shrimp and Succotash
First, start with a pound of large shrimp. I always buy shrimp that’s already peeled and deveined so that I don’t have to do that step.
Create the spice rub using chili powder, coriander, cumin, and oregano — all stables in the pantry — plus salt and pepper. If you like it extra spicy, add a little red cayenne pepper to the rub.
Pat the shrimp dry with paper towels, then sprinkle liberally with the rub mixture on all sides so that it is well coated and seasoned.
Tips for Cooking Southwest Succotash and Shrimp
- Use a cast iron skillet to get a good char on the corn, but be careful that the cast iron doesn’t get too hot.
- Cook the cut-off corn with diced onion and red bell pepper BEFORE adding the garlic and jalapeño peppers (about 5 to 10 minutes) to avoid scorching the garlic.
- Don’t over cook the shrimp or it will become rubbery instead of tender. Pay careful attention to notice when the shrimp begin to turn pink underneath the rub.
- Because of the spices in the rub, once you add liquid in the last step the dish can begin to thicken quickly. If this happens, simply add in a little more water and fresh lime juice to make the consistency just right.
More shrimp recipes!
Most seafood cooks quickly — especially shrimp — which is why I love to incorporate it into recipes. Well, that and because it just tastes so yummy! Here are some of my favorite dinner recipes that use succulent shrimp:
- Shrimp Broccoli Stir Fry
- Citrus Grilled Shrimp Salad
- Coconut Curry Shrimp
- Chicken, Sausage, and Shrimp Gumbo
- Shrimp on the Barbie
Southwest Shrimp and Succotash Recipe
This entire dish can be cooked and served in one large non-stick skillet—don’t you just love that?! For even more freshness, I like to serve this dish garnished with basil leaves and fresh lime wedges.
If you like this recipe, please do me a favor and give it a 5-star rating!
- 1 pound large shrimp, peeled and deveined
- 4 ears fresh corn, kernels cuts from cob
- 1 15-oz. can low-sodium black beans
- 1 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 lime, juiced
Southwest Shrimp Rub
- 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
- 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.
- 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.
- Add the garlic, jalapeño pepper, and black beans, cooking and stirring until fragrant, about a minute.
- 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.
- 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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Amount Per Serving: Calories: 403 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 239mg Sodium: 1529mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 11g Sugar: 8g Sugar Alcohols: 0g Protein: 36g
Sheila Thigpen spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. A Southern girl living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters, are active in their church, love to travel, and are over-the-moon excited about becoming grandparents last year. Her first cookbook is scheduled for release in December 2019 by Rockridge Press.