Spicy Cajun Shrimp with Edamame Mango Succotash

  • Yield 4 servings

Edamame stands in perfectly for lima beans—a Southern staple—in this spin on succotash.

Karry Hosford


1 pound large shrimp, peeled and butterflied
2 tablespoons Cajun or Old Bay seasoning
1 tablespoon olive oil
2 mangos, peeled and diced
1 red bell pepper, chopped
1/2 cup chopped green onion
1 cup edamame
1/4 cup chopped cilantro
2 tablespoons lime juice
2 teaspoons olive oil
1/4 teaspoon salt


  1. To prepare shrimp, toss shrimp with seasoning. Heat oil in a heavy skillet over medium high heat. Add shrimp, sauté 7 minutes or until shrimp are browned and done.
  2. To prepare salsa, combine all ingredients; toss well. Serve shrimp with salsa.

Recipe by Chef Doug Hosford, courtesy of The Soyfoods Council



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