Chili Coated Shrimp over Corn and Pepper Relish (3.16.15)

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Chili Coated Shrimp over Corn and Pepper Relish

  • 4 teaspoons olive oil, divided
  • 2 teaspoons chili powder
  • 1 lb. large shrimp, peeled and deveined
  • 1/2 onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ginger, grated
  • 1 (10-ounce) package frozen whole-kernel corn, thawed
  • 1 1/2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • 1/2 cup chopped green onions
  • Salt and Pepper, to taste

Combine 2 teaspoons oil in a large bowl with the chili powder, shrimp, salt and pepper; toss well to coat. Set aside.

Heat remaining 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, and ginger to pan with salt and pepper. Sauté 3 minutes; stirring occasionally. Stir in corn, vinegar; sugar and additional salt and pepper, if needed. Cook 1-2 minutes. Transfer corn mixture to a bowl. Cover; keep warm.

Wipe pan with a paper towel. Bring up to medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, turning once. Serve shrimp over corn and pepper mixture. Garnish with green onions.

Note: Reduce cooking time on shrimp if pre-cooked.

Sponsor: Dan's Market