Heat a 14-inch wok over high heat. Add oil to wok, swirling to coat. Add shallots, garlic, and jalapeño to wok; stir-fry 30 seconds or just until shallots begin to brown. Add shrimp to wok; stir-fry 3 minutes or until shrimp are done. Add corn; stir-fry 1 minute or just until corn is heated. Stir in juice mixture; sprinkle with cilantro.
We made this last night, and it was ok, but seemed to be lacking in flavor. Maybe it needed more of the fish sauce/lime juice combo...it was ok once we squeezed more lime juice over it. Served with brown rice. I'll be trying it again with a couple of modifications.
This was awesome. Made it for my wife and she loved it too. I skipped the jalapeno and had it over brown rice as well. Frozen corn worked fine but fresh sweet corn might make it even better. Will make this as much as possible.