Chipotle-Lime Shrimp with Corn and Poblanos
0
Points®
Temps total: 30 min • Préparation: 20 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
Creamy avocado and sweet corn help tame the heat in this well-seasoned, spicy entrée.
Ingrédients
Cooking spray
2 spray(s)
Uncooked shrimp
1 pound(s), Large, deveined, peeled
Canned chipotle peppers
3½ tsp(s), Divided, in adobo sauce
Uncooked sweet 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)
Avocado
1 tsp(s), Diced
Cilantro
½ cup(s), Leaves, chopped
Instructions
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.
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