4 servings (serving size: 4 1/2 ounces shrimp and about 3/4 cup corn mixture)
Randy Mayor; Melanie J. Clarke
3 1/2 teaspoons sugar, divided
2 teaspoons chili powder
1 teaspoon ancho chile powder
1/4 teaspoon chipotle chile powder
1/2 teaspoon salt, divided
1 1/2 pounds peeled and deveined large shrimp
5 teaspoons olive oil, divided
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 teaspoons bottled minced garlic
2 teaspoons bottled minced ginger
1 (10-ounce) package frozen whole-kernel corn
1 1/2 tablespoons cider vinegar
1/2 cup chopped green onions
How to Make It
Combine 2 teaspoons sugar, chili powder, chile powders, and 1/4 teaspoon salt in a shallow dish. Add shrimp to spice mixture; toss well to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1/2 cup onion, bell pepper, garlic, and ginger to pan; sauté 3 minutes. Add remaining 1 1/2 teaspoons sugar and corn to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Transfer corn mixture to a bowl; stir in remaining 1/4 teaspoon salt and 1/2 cup green onions.
Wipe pan with a paper towel. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, turning once. Serve with corn mixture.
Liked this but it needed a good squirt of fresh lime juice. Spiciness is so individual--I made half the shrimp (two people) but used all the chili powders & other spices, added fresh jalapenos to the corn , and we still added hot sauce at the table ! Served with a simple cheese quesadilla .
With a few modifications, this recipe could be a 5 star! We all loved it.. My suggestions - add black beans to the salad part.Also, 1 minute before taking it off the heat, add diced zucchini - this adds a bit of brightness and additional crunch.
Finally - upon serving, squeeze fresh lime juice over the dish. Fantastic!
PS - we used truvia instead of sugar and it was still great!
This is a fabulous recipe, and I have some great additions.
Add canned black beans to the corn plus fresh chopped jalapeño to the relish.
I also added a jalapeño with the onion,garlic, ginger, bell pepper mixture, but the heat from that was gone from the cooking , thats why I added the fresh jalapeño and cilantro at the end. Totally agree with others to increase the cider vinegar a little, and add chopped avocado on top.
This chili powder mix for the shrimp is NOT hot..... who are these people who say it is???
I will be making this again very soon. YUM>>>>>>>
I up the vinegar to 2 T and added 1/4 tsp each of smoked paprika and cumin during sauté, then added a can of rinsed black beans. Also added a 1/4 tsp of smoked paprika to the shrimp. Served with avocado and lime. Awesome the next day for lunch too!
Excellent recipe -highly recommended! We didn't have chipotle powder so ground & seived some dried japanese chiles instead -I loved it, but too hot for my wife, so we'll use chipotle powder next time. Note that you can dust the shrimp and make the relish ahead of time, then quickly cook & serve when ready. We'll also try one reviewer's suggestion next time -serve with large chunks of avocado & mango dressed with cilantro & lime.