Shrimp Succotash with Butter Beans and Sweetcorn
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Ingredients
- 500 g raw king prawns, peeled and deveined
- 400 g tinned butter beans, drained
- 325 g sweetcorn, tinned and drained
- 1 red pepper, diced
- 1 onion, diced
- 2 garlic cloves
- 200 g cherry tomatoes, halved
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 3 spring onions, sliced
- 1 lemon
Nutrition (per serving)
- Calories
- 381 kcal
- Protein
- 31.6 g
- Carbohydrate
- 37.7 g
- of which sugars
- 10.7 g
- Fat
- 9.4 g
- of which saturates
- 1.5 g
- Fibre
- 10.3 g
- Salt
- 1.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large frying pan over a medium heat and cook the onion and red pepper for 6-7 minutes until softened.
- 2
Add the garlic cloves and smoked paprika and cook for 1 minute, then stir in the butter beans and sweetcorn.
- 3
Cook for 5 minutes, stirring occasionally, then add the cherry tomatoes and cook for 3 minutes more until they soften.
- 4
Push everything to one side of the pan, turn the heat up to medium-high, and add the king prawns. Fry for 3-4 minutes, turning once, until pink and cooked through, then stir everything together.
- 5
Squeeze over the lemon juice, scatter with the spring onions, and serve.
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