By Eileen Latimore
Corn w/ Shrimp, Chilies & Scallions
3 steps
Prep:10minCook:10min
Updated at: Sat, 20 Jan 2024 18:32:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories269.1 kcal (13%)
Total Fat14.9 g (21%)
Carbs31 g (12%)
Sugars10.9 g (12%)
Protein9.2 g (18%)
Sodium987.9 mg (49%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsgrapeseed oil
or other neutral
4 cupsfresh corn kernels
from about 5 ears corn, or thawed frozen corn kernels, patted dry
12SHRIMP
COOKED, SHELLED, ROUGHLY CHOPPED
2FRESNO CHILIES
OR JALAPEÑO, STEMMED, SEEDED AND CHOPPED
2 TABLESPOONSSALTED BUTTER
CUT INTO 2 PIECES
2 tablespoonsfish sauce
or soy sauce
1 BUNCHSCALLIONS
THINLY SLICED ON THE DIAGONAL
1 tablespoonlime juice
kosher salt
ground black pepper
Instructions
Step 1
In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the corn and cook, stirring occasionally, until it begins to char, 6 to 7 minutes.
Step 2
Add the shrimp, chilies and butter, then cook, stirring, until the shrimp are heated through and the butter is melted, 1 to 2 minutes. Off heat, stir in the fish sauce, scallions and lime juice. Taste and season with salt and pepper.
Step 3
Don’t forget to thaw and pat dry the corn if using frozen. Removing excess moisture reduces splatter and also helps ensure the kernels char instead of steam when they hit the hot skillet.
Notes
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