What's This?
Serving size 4
Prep Time
Total Time


2 2 slices bacon1 Tbsp extra virgin olive oil1 1 bunch scallions sliced, or 1 medium onion, diced2 red bell pepper, diced2 clove garlic, minced1 ½ tsp chopped fresh thyme10 oz frozen shelled edamame (about 2 cups), thawed10 oz frozen corn (about 2 cups) thawed½ cup reduced-sodium chicken broth or vegetable broth1 Tbsp cider vinegar¼ tsp salt1 lb raw shrimp (26-30 per pound), peeled and deveined¼ tsp lemon pepper


1. Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.

2. Add oil to the pan. Add scallions (or onion), bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes. Stir in edamame, corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.

3. Meanwhile, sprinkle shrimp on both sides with lemon pepper. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes. Crumble the bacon and sprinkle it on top.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 307 14%
  • Calories from fat 81 5%
  • Total Fat 9gm 57%
  • Saturated Fat 1gm 20%
  • Monounsaturated Fat 4gm 9%
  • Sodium 490mg
  • Total Carbohydrates 26gm
  • Fiber 7gm
  • Protein 30gm
  • Cholesterol 172mg 7%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Low Cholesterol, Shrimp, Bean & Legume, Corn, Pork, Cajun & Creole, Easy, 30 Minute, Skillet, Summer, Winter

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