Randy Mayor; Melanie J. Clarke
Yield
4 servings (serving size: 4 1/2 ounces shrimp and about 3/4 cup corn mixture)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

jshane111's Review

Beckydoll
August 07, 2011
We just tried this and it was wonderful! I wouldn't change it at all. It was excellent and easily fits into a weight watchers menu!

Good flavor

Ready2SailAway
May 13, 2016
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 .

StorageLady's Review

jshane111
July 28, 2014
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!

dwhitton54's Review

lorendajames
April 05, 2014
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>>>>>>>

lrose17's Review

birch12
June 19, 2013
N/A

lorendajames's Review

Yemmy2
January 15, 2013
Great, tasty, quick recipe. We will keep this one. While it shouldn't be too spicy for most, I have no idea how a couple of people say it is bland.

Yemmy2's Review

LynnieK2016
January 14, 2013
This meal is great as a starter/entree. I have made it so many times!! Delicious and very quick to make.

Beckydoll's Review

StorageLady
December 16, 2012
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!

Ready2SailAway's Review

bellymama
June 30, 2012
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.

dhorsley's Review

Sarah417k
June 15, 2011
This recipe was delicous. I could not stop eating it. The ancho chile powder was really hard to find but worth it.