Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
4 servings (serving size: 1 cup)

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

How to Make It

Step 1

Combine first 3 ingredients; set aside.

Step 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.

Ratings & Reviews

Ndcummings0418's Review

Claireja
July 27, 2012
I found this bland. I would make again but perhaps add some cayenne pepper or red pepper flakes.

SusanC10's Review

Ndcummings0418
February 01, 2010
I got home late and didn't have time to make rice, so we substituted couscous. It was delicious, also used frozen corn as per other reviews.

becwells's Review

MinorLeagueMatt
March 02, 2009
We made this last night, and it was ok, but seemed to be lacking in flavor. Maybe it needed more of the fish sauce/lime juice combo...it was ok once we squeezed more lime juice over it. Served with brown rice. I'll be trying it again with a couple of modifications.

Claireja's Review

SAntoszyk
January 10, 2009
I had this at our friends place at it was so very very good. Delicious!

MinorLeagueMatt's Review

SusanC10
January 01, 2009
This was awesome. Made it for my wife and she loved it too. I skipped the jalapeno and had it over brown rice as well. Frozen corn worked fine but fresh sweet corn might make it even better. Will make this as much as possible.

SAntoszyk's Review

becwells
November 07, 2008
My family loved this! I will make this again.