I am not sure if I have mentioned this but my husband doesn’t like shrimp… he LOVES shrimp! Sometimes when I want to spice things up a bit in the kitchen, but still want to be in charge of the cooking, I will ask him to go on a search for a healthy new recipe, often involving shrimp. So as we ease into the New Year, when many have taken on those resolutions for a healthier diet and others may still be full from overdoing it at the holidays, this satisfying shrimp recipe from Cooking Light hits the mark. The sweetness of the corn relish works really well with the spicy chili shrimp, not to mention that it is a quick and simple dish for a weeknight dinner. Thank you, Dan, for ﬁnding it!
*Note: The recipe mentions bottled garlic and ginger but in both cases I used fresh.
Three-Chile-Dusted Shrimp with Quick Corn Relish
3 ½ teaspoons sugar, divided
2 teaspoons chili powder
1 teaspoon ancho chile powder
¼ teaspoon chipotle chile powder
½ teaspoon salt, divided
1 ½ pounds peeled and deveined large shrimp (uncooked; thawed if frozen)
5 teaspoons olive oil, divided
½ cup chopped onion
½ cup chopped red bell pepper
2 teaspoons minced garlic
2 teaspoons minced ginger
1 (10-ounce) package frozen whole-kernel corn
1 ½ tablespoons cider vinegar
½ cup chopped green onions
Combine 2 teaspoons sugar, the three diﬀerent chile powders, and ¼ 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 ½ cup onion, bell pepper, garlic, and ginger to pan; sauté 3 minutes. Add remaining 1 ½ 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 ¼ teaspoon salt and ½ 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. —Enjoy!