Chipotle-lime shrimp with corn and poblanos
2
Points®
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. Cooking the shrimp and veggies in the same skillet not only makes this dish simple to prepare but it helps the flavors to meld. Serve extra chipotle sauce on the side for those who like even more spice. Pair it with a side of fresh melon for an easy dessert or get adventurous and make lettuce wraps by spooning the mixture into romaine or Bibb lettuce leaves. To save time, purchase the shrimp already peeled and deveined. Most seafood counters will peel and devein shrimp for you free of charge if you call and order ahead.
Ingredients
Cooking spray
2 spray(s)
Uncooked shrimp
1 pound(s), large, peeled, deveined
Canned chipotle peppers in adobo sauce
3½ tsp, divided
Uncooked corn
1 cup(s), cut from the cob, canned or frozen
Poblano pepper
1 medium, diced
Grape tomatoes
1 cup(s), halved
Table salt
½ tsp
Fresh lime juice
3 Tbsp
Avocado
1 item(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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