Serve over rice for a hearty dinner or over a bed of baby spinach for a lighter meal.
Cooking Light SEPTEMBER 2008
1. Combine first 3 ingredients; set aside.
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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