Corn, Tomato, and Shrimp Sauté The Essential WW Freestyle Cookbook (pub 2018)
1
Points®
Total time: 20 min • Prep: 13 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Uncooked shrimp
1 pound(s), peeled and deveined
Onion
½ cup(s), chopped, chopped
Garlic
2 clove(s), minced
Frozen uncooked corn kernels on cob
1½ cup(s), or fresh from 2 ears
Cherry tomatoes
2 cup(s)
Fresh basil
½ cup(s), chopped
Fresh lemon juice
1 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp, coarsely ground
Instructions
1
1 Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add shrimp and cook until lightly golden, about 1 minute on each side. Transfer shrimp to plate.
2
2 Heat remaining 1 teaspoon oil in skillet. Add onion and garlic; cook, stirring frequently, until onion starts to soften, about 1 minute. Stir in corn and cook until crisp-tender, about 1 minute. Add tomatoes and cook about 1 minute. Add shrimp and cook, stirring frequently, until heated through, 1–2 minutes. Remove skillet from heat and stir in basil, lemon juice, salt, and pepper.
3
Serving size: 1 cup
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