Go Back Email Link
+ servings
A white casserole dish with shrimp, tomatoes, corn, and okra with a red and white dishcloth on a gray background.
Print Recipe Add to Collection
5 from 1 vote

Shrimp, Corn, and Okra Succotash

A flavorful and colorful side dish turned into a main course. Make the most of your abundant summer vegetables with a Southern favorite full of Cajun spice.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, Side Dish
Cuisine: American, Cajun
Keyword: easy corn recipe, succotash recipe, uses for corn, uses for okra
Servings: 6
Calories: 261kcal
Cost: $25


  • 1 - 2 pounds medium/large shrimp Fresh or frozen (but defrosted) is fine!
  • 2 + ½ teaspoon Tony's Chachere's Creole Seasoning Use ½ teaspoon to preseason the shrimp, then use the rest as you cook. You can buy Tony's on Amazon!
  • 3 tablespoons butter Ghee works really well also!
  • ½ cup red onion diced
  • 2 - 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 - 4 ears corn If corn is not in season, 2 cups of frozen corn will work as well but will need to be cooked longer.
  • 1 - 2 cups okra, diced Fresh is best, but you can also use frozen okra!
  • 1 cup green beans, cut into 1 inch pieces You can use fresh or frozen green beans.
  • ½ cup bell pepper, diced I use whatever color we happen to have on hand.
  • 1 medium jalapeño diced
  • 1 teaspoon kosher salt salt is to taste - I like 1 teaspoon, you might like more salt!
  • 1 cup cherry or grape tomatoes, cut in half


  • Begin by cooking your corn. Bring a large pot of water to a boil. (If you do not have access to fresh corn or if you want to save time, you can use frozen corn.)
  • Once the water is boiling, drop in your corn and boil for 4 - 7 minutes.
  • While your corn is boiling, dice up your veggies and season your shrimp by tossing and coating with half a teaspoon of Tony's Chachere's Creole Seasoning. Let the shrimp sit.
  • Next, remove your corn. It should be soft but still crunchy - it will still cook more once thrown in the pan.
  • Let cool and cut the corn kernels off the cobbs.
  • Next, heat 3 tablespoons of butter (or ghee) in a skillet until it melts and add your diced red onions to the pan to saute.
  • Once your onions are translucent, add your garlic and shrimp to the pan. Cook your shrimp until they are pink and then flip them over. Shrimp can overcook really easily so make sure you watch them.
  • Cook until the second side is pink and remove them from the pan.
  • Add a tablespoon of olive oil to your pan and add your veggies, starting with okra and bell peppers. Leave out the tomatoes until the very end.
  • Once the okra is cooked well, add your corn. Season your vegetables with 1 teaspoon of Tony Chachere's Creole Seasoning and 1 tsp salt.
  • Continue cooking for 5 - 10 minutes and add your shrimp back to the pan with your cherry tomatoes. Add a few more shakes of Tony Chachere's Creole Seasoning and serve either alone or over orzo or rice.


To make this recipe Paleo, leave out the corn and do not add any lima beans. Use ghee or olive oil in place of butter. Refrigerate any leftovers and eat within 5 days.


Serving: 1cup | Calories: 261kcal | Carbohydrates: 8g | Protein: 33g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 396mg | Sodium: 1622mg | Potassium: 413mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1475IU | Vitamin C: 46mg | Calcium: 276mg | Iron: 4mg