Adapted from Cooking Light, September 2008. The original recipe called for 1 tablespoon fish sauce, which is high in sodium; if you can handle the extra sodium, feel free to use more.
1 1/2 tablespoons fresh lime juice 1 teaspoon fish sauce 1/2 teaspoon sugar 2 tablespoons canola oil 1/2 cup chopped shallots 1 tablespoon minced garlic 1 tablespoon minced jalapeno pepper (1 small) 1 1/2 lbs. peeled and deveined medium shrimp 1 1/2 cups fresh corn kernels (3 ears) 1/3 cup chopped fresh cilantro
1. Combine first 3 ingredients; set aside.
2. Heat a 14-inch wok over high heat. Add oil to wok, swirling to coat. Add shallots, garlic and jalapeno 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. Makes 4 servings.