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Photo of Chipotle-Lime Shrimp with Corn and Poblanos by WW

Chipotle-Lime Shrimp with Corn and Poblanos

0
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Creamy avocado and sweet corn help tame the heat in this well-seasoned, spicy entrée.

Ingredients

Cooking spray

2 spray(s)

Uncooked shrimp

1 pound(s), Large, deveined, peeled

Canned chipotle peppers

3½ tsp(s), Divided, in adobo sauce

Uncooked sweet yellow corn

1 cup(s), Cut from the cob, canned or frozen

Poblano chile

1 medium, Diced

Grape tomatoes

1 cup(s), Halved

Table salt

½ tsp(s)

Fresh lime juice

3 tbsp(s)

Avocado

1 tsp(s), Diced

Cilantro

½ cup(s), Leaves, chopped

Instructions

  1. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add shrimp; cook, stirring frequently, until almost cooked through, 3 minutes. Add 1 Tbsp chipotle; stir-fry until shrimp are cooked through, 1-2 minutes more. Remove and set aside; wipe off or rinse skillet.
  2. Off heat, coat same skillet with cooking spray; set over medium-high heat. Add corn, poblano, tomatoes and salt; cook, stirring frequently, until pepper is crisp-tender and tomatoes soften, 5 minutes.
  3. Stir in shrimp and lime juice; remove from heat and stir in remaining 1/2 tsp chipotles, avocado and cilantro. Serve with lime wedges if desired.
  4. Serving size: 1 1/4 cups per serving.

Notes

Serve extra chipotle sauce on the side for those who like even more spice.

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