Spicy Cajun Shrimp with Edamame Mango Succotash

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins

In this recipe from Doug Hosford, chef of High Cotton Catering in Natchez, Miss., edamame stands in perfectly for lima beans—a Southern staple—in this spin on succotash. Serve with whipped sweet potatoes. Adapted from Simply Soy, published by The Soyfoods Council (www.thesoyfoodscouncil.com).


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


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

Nutritional Info *per serving

  • Calories 290
  • Glycemic Load 11.49
  • Fat 11g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 145mg
  • Sodium 1600mg
  • Potassium 690mg
  • Carbohydrate 33g
  • Fiber 6g
  • Sugars 25g
  • Protein 22g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 180%
  • Calcium 10%
  • Iron 10%