Sizzling Shrimp with Corn Relish

By VegasBartender

Serve over rice for a hearty dinner or over a bed of baby spinach for a lighter meal

Linda Lau Anusasananan, Cooking Light

SEPTEMBER 2008

Ingredients

• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1/2 teaspoon sugar
• 2 tablespoons canola oil
• 1/2 cup chopped shallots
• 1 tablespoon minced garlic
• 1 tablespoon minced jalapeño pepper (about 1 small)
• 1 1/2 pounds peeled and deveined medium shrimp
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1/3 cup chopped fresh cilantro

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 3 ingredients; set aside.

2. Heat a 14-inch wok over high heat. Add oil to wok, swirling to coat. Add shallots, garlic, and jalapeño to wok; stir-fry 30 seconds or just until shallots begin to brown. Add shrimp to wok; stir-fry 3 minutes or until shrimp are done. Add corn; stir-fry 1 minute or just until corn is heated. Stir in juice mixture; sprinkle with cilantro.