Sizzling Shrimp with Corn Relish

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Serve over rice for a hearty dinner or over a bed of baby spinach for a lighter meal.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 30%
  • Fat: 11.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 3.6g
  • Protein: 37.6g
  • Carbohydrate: 19.9g
  • Fiber: 2.1g
  • Cholesterol: 259mg
  • Iron: 4.8mg
  • Sodium: 612mg
  • Calcium: 101mg

Ingredients

  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1/2 teaspoon sugar
  • 2 tablespoons canola oil
  • 1/2 cup chopped shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon minced jalapeño pepper (about 1 small)
  • 1 1/2 pounds peeled and deveined medium shrimp
  • 1 1/2 cups fresh corn kernels (about 3 ears)
  • 1/3 cup chopped fresh cilantro

Preparation

  1. 1. Combine first 3 ingredients; set aside.
  2. 2. 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.
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