Chili-Dusted Shrimp With Corn Relish
I love how light and easy this dinner is! It’s great for a busy weeknight, and so simple to throw together. I added an extra bell pepper to the relish to increase the veggie content, and served it over quinoa and with roasted asparagus on the side (and this made a lot…I only ate half of this but the rest made a delicious lunch the next day). This would also work great with chicken or tofu, too. And I think you could easily mix up the veggies in the relish to accommodate whatever’s on hand and serve it over any kind of meat (we’re actually going to try it over crabcakes next!). Definitely a keeper on my go-to list for yummy, quick, and healthy dinners.
3-Chili-Dusted Shrimp With Quick Corn Relish
Recipe courtesy Cooking Light
3 1/2 teaspoons sugar, divided
2 teaspoons chili powder
1 teaspoon ancho chili powder
1/4 teaspoon chipolte chile powder
1/2 teaspoon salt, divided
1 1/2 pounds peeled, deveined large shrimp
5 teaspoons olive oil, divided
1/2 cup chopped onions
1/2 cup chopped red bell peppers
2 teaspoons minced garlic
2 teaspoons minced ginger
1 (10-ounce) package frozen corn
1 1/2 tablespoons cider vinegar
1/2 cup chopped green onions
1. Combine 2 t. sugar, chili powders, and 1/4 t. salt in shallow dish. Add shrimp and toss well to coat.
2. Heat 1 T. oil in large nonstick skillet over medium-high heat. Add 1/2 cup onion, bell pepper, garlic, and ginger to pan; saute 3 minutes. Add remaining 1 1/2 t. sugar and corn to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Transfer corn mixture to bowl; stir in 1/4 t. salt and 1/2 c. green onions.
3. Wipe pan with paper towel. Heat 2 t. oil in pan over medium-high heat. Add shrimp to pan; saute 3 minutes or until done, turning once. Serve with corn mixture.