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

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.

Recipe by Cooking Light December 2007

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 4 1/2 ounces shrimp and about 3/4 cup corn mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

342 calories; calories from fat 25%; fat 9.6g; saturated fat 1.5g; mono fat 4.8g; poly fat 2.2g; protein 37.9g; carbohydrates 28g; fiber 3.7g; cholesterol 259mg; iron 5.3mg; sodium 569mg; calcium 114mg.
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