Name: Marinated Shrimp u0026 Succotash Toasts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 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

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!

Marinated Shrimp & Succotash Toasts

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

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.

Succotash Ideas