Juicy, citrusy shrimp paired with a colorful medley of summer vegetables on crisp toasted bread. These toasts are bright, fresh, and perfect for entertaining or a gourmet snack.
Origin Marinated Shrimp & Succotash Toasts
Succotash is a traditional Native American dish typically made with corn and lima beans. This recipe adds a modern twist by pairing it with marinated shrimp and serving it on crusty toast — a fusion of Southern flavors and coastal charm.
Why You’ll Love This Recipe
It’s light but satisfying, easy to prep ahead, and bursting with textures and colors. The shrimp bring a zingy punch, while the succotash adds a sweet and savory crunch. Great for parties or an upscale lunch!
Also Read : Mapo Tofu
Marinated Shrimp & Succotash Toasts
4
servings20
minutes30
minutes250
kcalIngredients
½ lb (225g) medium shrimp, peeled and deveined
1 tbsp olive oil
Juice of 1 lime
1 garlic clove, minced
Salt and pepper to taste
½ tsp smoked paprika (optional)
½ cup corn kernels (fresh, canned, or frozen)
½ cup lima beans or edamame, cooked
½ cup cherry tomatoes, halved
¼ red bell pepper, finely chopped
2 tbsp red onion, finely diced
1 tbsp olive oil
Salt and pepper to taste
Fresh herbs like basil or parsley, chopped
4–6 slices of crusty bread (baguette or sourdough), toasted
Optional: a smear of ricotta, goat cheese, or avocado for extra creaminess
Directions
- Marinate the shrimp: In a bowl, mix shrimp with olive oil, lime juice, garlic, smoked paprika, salt, and pepper. Let sit for at least 15 minutes in the fridge.
- Cook the shrimp: Heat a skillet over medium heat and cook shrimp 2–3 minutes per side until pink and opaque. Set aside.
- Prepare the succotash: In a bowl, mix corn, lima beans, tomatoes, bell pepper, onion, olive oil, and herbs. Season with salt and pepper.
- Assemble the toasts:
- Toast bread slices until golden and crisp.
- Optionally, spread a thin layer of ricotta, goat cheese, or avocado on each slice.
- Top with a generous spoonful of succotash.
- Place 2–3 shrimp on top.
- Serve immediately, garnished with extra herbs or a drizzle of olive oil if desired.
Notes
- Make the shrimp and succotash ahead of time and assemble just before serving.
- For a smoky touch, grill the shrimp and bread instead of pan-cooking.
- Can also be served as a deconstructed salad without the toast.
