How is this recipe a crowd-pleaser? Let me count the ways: it’s light, fresh, flavorful, seasonal, a little spicy, a little sweet, gluten-free, dairy-free. So, um… eight, off the top of my head. Added bonus: it’s really quick and easy to make. Enjoy!
Photo credit: Randy Mayor; Melanie J. Clarke
THREE-CHILE DUSTED SHRIMP WITH CORN RELISH
from Cooking Light
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 chopped red bell pepper
3 cloves minced garlic
2 teaspoons minced ginger
1 14.5oz can yellow corn
1 1/2 tablespoons cider vinegar
1/2 cup chopped green onions
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.
Yield: 4 servings
Nutritional Information: 342 Calories, 9.6 grams Fat, 28 grams Carbohydrates, 37.9 grams Protein