Three-Chile-Dusted Shrimp with Quick Corn Relish

Randy Mayor; Melanie J. Clarke

Toss fresh shrimp in a mixture of three types of chile powder, saute the shrimp, and serve over a veggie medley of corn, bell pepper, and onion for an easy weeknight dinner.

Yield: 4 servings (serving size: 4 1/2 ounces shrimp and about 3/4 cup corn mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 342
  • Calories from fat: 25%
  • Fat: 9.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 2.2g
  • Protein: 37.9g
  • Carbohydrate: 28g
  • Fiber: 3.7g
  • Cholesterol: 259mg
  • Iron: 5.3mg
  • Sodium: 569mg
  • Calcium: 114mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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