I hope you all had a happy Cinco de Mayo on Monday!
I’d planned to post this Three Chile Dusted Shrimp with Corn Relish to celebrate the holiday because I thought the colors were so festive and fun! But, the last few days I’ve been feeling just a touch under the weather, which meant no Cinco de Mayo celebration for me, and no new post for you. 🙂
But, now I’m back and feeling good, so let’s talk about this dish!
First, you will love the corn relish! It’s fresh, it’s light and it’s got great crunch! And, it’s loaded with healthy veggies – onions, red peppers, garlic – then topped with a 3 chile mix tossed shrimp.
The relish has just a touch of cider vinegar, which makes it go beautifully with the shrimp’s spicy bite! And, the sweet/spicy flavor combo is so summertime!
And you know I’m a huge texture fan…so, when it comes to crunchy, chewy and all-around flavor/texture explosion – hello!…I am there!
Oh, and by the way, don’t forget that the French Tea Towel Giveaway ends tonight! So if you haven’t entered and want to, now’s your chance!
- 3 and ½ teaspoons sugar, divided
- 2 teaspoons chili powder
- 1 teaspoon ancho chile powder
- ¼ teaspoon chipotle chile powder
- ½ teaspoon salt, divided
- 1 and ½ pounds peeled and deveined large shrimp
- 5 teaspoons olive oil, divided
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- 2 teaspoons bottled minced garlic
- 2 teaspoons bottled minced ginger
- 1 (10-ounce) package frozen whole-kernel corn
- 1 and ½ tablespoons cider vinegar
- ½ cup chopped green onions
- Combine 2 teaspoons sugar, all three chile powders, and ¼ teaspoon salt in a shallow dish. Add shrimp to spice mixture and toss well to coat.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, and ginger to pan; sauté 3 minutes. Add remaining 1 and ½ teaspoons sugar and corn to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Transfer corn mixture to a bowl; stir in remaining ¼ teaspoon salt and ½ cup green onions.
- Clean the skillet with a paper towel. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done throughout, turning once. Serve with corn mixture.
Recipe from Cooking Light My Recipes @ Three Chile Dusted Shrimp.