Chipotle-Lime Shrimp with Corn and Poblanos

3
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Creamy avocado and sweet corn help tame the heat in this well-seasoned, spicy entrée.

Ingredients

cooking spray

2 spray(s)

uncooked shrimp

1 pound(s), large, peeled, deveined

canned chipotle peppers in adobo sauce

3½ tsp, divided

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

fresh lime juice

3 Tbsp

avocado

1 item(s), medium, 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.

Notes

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

A happier, healthier you starts here