Sizzling Shrimp with Corn Relish

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

Yield: 4 servings (serving size: 1 cup)

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

Preparation

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.

Nutritional Information

Calories:

332 (30% from fat)

Fat:

11.2g (sat 1.2g,mono 4.8g,poly 3.6g)

Protein:

37.6g

Carbohydrate:

19.9g

Fiber:

2.1g

Cholesterol:

259mg

Iron:

4.8mg

Sodium:

612mg

Calcium:

101mg