Photo of Chipotle-lime shrimp with corn and poblanos by WW

Chipotle-lime shrimp with corn and poblanos

Total Time
30 min
20 min
10 min
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.


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 chile pepper

1 medium, diced

Grape tomatoes

1 cup(s), halved

Table salt

½ tsp

Fresh lime juice

3 Tbsp


1 item(s), medium, 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.