Photo of Chipotle-Lime Shrimp with Corn and Poblanos by WW

Chipotle-Lime Shrimp with Corn and Poblanos

0 - 2
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
Creamy avocado and sweet corn help tame the heat in this well-seasoned, spicy entrée.


Cooking spray

2 spray(s)

Uncooked shrimp

1 pound(s), Large, deveined, peeled

Canned chipotle pepper(s)

3½ tsp(s), Divided, in adobo sauce

Uncooked yellow corn

1 cup(s), Cut from the cob, canned or frozen

Poblano chile

1 medium, Diced

Grape tomatoes

1 cup(s), Halved

Table salt

½ tsp(s)

Fresh lime juice

3 tbsp(s)


1 tsp(s), Diced


½ cup(s), Leaves, chopped


  1. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add shrimp; cook, stirring frequently, until almost cooked through, 3 minutes. Add 1 Tbsp chipotle; stir-fry until shrimp are cooked through, 1-2 minutes more. Remove and set aside; wipe off or rinse skillet.
  2. Off heat, coat same skillet with cooking spray; set over medium-high heat. Add corn, poblano, tomatoes and salt; cook, stirring frequently, until pepper is crisp-tender and tomatoes soften, 5 minutes.
  3. Stir in shrimp and lime juice; remove from heat and stir in remaining 1/2 tsp chipotles, avocado and cilantro. Serve with lime wedges if desired.
  4. Serving size: 1 1/4 cups per serving.


Serve extra chipotle sauce on the side for those who like even more spice.