Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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

Recipe by Cooking Light September 2008


Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

4 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients; set aside.

  • 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.

Nutrition Facts

332 calories; calories from fat 30%; fat 11.2g; saturated fat 1.2g; mono fat 4.8g; poly fat 3.6g; protein 37.6g; carbohydrates 19.9g; fiber 2.1g; cholesterol 259mg; iron 4.8mg; sodium 612mg; calcium 101mg.