I love a deliciously simple recipe that can be copied and pasted to other proteins – the kind of recipe that is so versatile (and easy to recall) that it screams to be applied to other proteins to spread the wealth of yumminess (not to mention save yourself the time of recipe-hunting).
When I first made this with shrimp, as called for, I was looking for a more interesting way to dress up my simple seafood servings for the week. This is one of those copy/paste recipes: the simplicity of the chile-dusting just craves to be applied to other white fish and chicken….and I’ve done both with much success! I also absolutely love the pairing on a bed of veggies – back to the volumetrics post from last week: I totally load up my plate with the melange of fresh vegetables (3x the times of rice I’d eat for the same number of calories)! And by the way – take your creative liberties with the veggies: I added more than the original recipe called for, but if you tastes crave something else, swap it in! Loving the versatility again!
For added flavor, now that the weather is nicer, I’d highly recommend grilling the shrimp (or chicken!) rather than sautéing! Simply prepare them the same, then thread onto a skewer and grill quickly on both sides until cooked through.
Three Chile Dusted Shrimp with Corn Relish
- 3 1/2 teaspoons sugar, divided
- 2 teaspoons chili powder
- 1 teaspoon ancho chile powder
- 1/4 teaspoon chipotle chile powder
- 1/2 teaspoon salt, divided
- 1 1/2 pounds peeled and deveined large shrimp
- 5 teaspoons olive oil, divided
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup frozen edamame
- 2 teaspoons bottled minced garlic
- 2 teaspoons bottled minced ginger
- 1 (10-ounce) package frozen whole-kernel corn
- 1 1/2 tablespoons cider vinegar
- 1/2 cup chopped green onions
- Combine 2 teaspoons sugar, chili powder, chile powders, and 1/4 teaspoon salt in a shallow dish. Add shrimp to spice mixture; toss well to coat.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1/2 cup onion, bell pepper, garlic, and ginger to pan; sauté 3 minutes. Add remaining 1 1/2 teaspoons sugar, corn and edamame to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Transfer corn mixture to a bowl; stir in remaining 1/4 teaspoon salt and 1/2 cup green onions.
- Wipe pan 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, turning once. Serve with corn mixture.
- Calories: 342
- Calories from fat: 25%
- Fat: 9.6g
- Saturated fat: 1.5g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 2.2g
- Protein: 37.9g
- Carbohydrate: 28g
- Fiber: 3.7g
- Cholesterol: 259mg
- Iron: 5.3mg
- Sodium: 569mg
- Calcium: 114mg