Chipotle-lime shrimp with corn and poblanos
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
1 medium, diced
1 cup(s), halved
Fresh lime juice
1 item(s), medium, diced
½ cup(s), leaves, chopped
- 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.
- 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.
- 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.
- Serving size: 1 1/4 cups per serving.