Food Recipes Marinated Shrimp & Succotash Toasts Be the first to rate & review! You don’t even have to turn on the stove for this satisfying veggie-packed dinner. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on June 16, 2024 Rate PRINT Share Close Photo: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Prep Time: 15 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts This no-cook dinner is a dream on a hot summer day or when you just want a super-quick meal. Your key players are already-cooked shrimp and jarred pesto. Then all that’s left to do is slice and chop some vegetables. A quick marinade enhances the shrimp which is then tossed with a mixture of cherry tomatoes, fresh corn, thawed frozen edamame, and roasted red peppers, for a play on the Southern classic succotash. A schmear of basil pesto on toasted sourdough bread anchors the vibrant, veggie-packed mixture in this easy, summery toast recipe. If you'd rather cook your own shrimp, you can poach it in a snap. Bring a pot of salted water to a boil; remove from heat and add the shrimp. Set aside for 3 to 5 minutes until just cooked through; drain and let cool before tossing in the marinade. Ingredient Substitution: If fresh corn isn’t available, frozen and defrosted corn is an excellent swap. Ingredients 12 oz. cooked shrimp, coarsely chopped (about 1 cup) 1/2 cup thinly sliced red onion (from 1 onion) 1/4 cup white vinegar 1/2 tsp. grated garlic (from about 1 clove) 3/4 tsp. kosher salt, divided 1 1/2 cups (about 8 oz.) halved cherry tomatoes 1 1/2 cups fresh corn kernels (from 2 to 3 ears) 1 1/2 cups shelled frozen edamame, thawed 3/4 cup drained and chopped jarred roasted red bell peppers (from a 16-oz. jar) 1/2 cup refrigerated basil pesto (such as Gotham Greens or Rana) 8 1/2-in.-thick slices rustic sourdough bread, toasted 1/4 cup small fresh basil leaves Directions Stir together shrimp, onion, vinegar, garlic, and 1/4 teaspoon salt in a medium bowl. Let stand for 10 minutes. Stir in tomatoes, corn, edamame, bell peppers, and remaining 1/2 teaspoon salt. Spread 1 tablespoon pesto on each toast. Top each with 3/4 cup shrimp mixture. Garnish with basil. Rate It Print Nutrition Facts (per serving) 698 Calories 19g Fat 91g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 698 % Daily Value * Total Fat 19g 25% Saturated Fat 4g 19% Cholesterol 179mg 60% Sodium 2008mg 87% Total Carbohydrate 91g 33% Dietary Fiber 7g 26% Total Sugars 15g Protein 42g 83% Vitamin C 58mg 64% Calcium 273mg 21% Iron 7mg 36% Potassium 907mg 19% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.