The original recipe for this was from Cooking Light magazine. I changed it up by throwing it on a salad (made this ages ago, back when we still had fresh local corn!!) The recipe was overall good, but had some major flaws that I will tweak next summer. The biggest issue was the saltiness. An entire Tablespoon of fish sauce really just overpowered the delicate flavor of the shrimp with saltiness. I would either cut back the fish sauce, or eliminate it altogether. Normally I love salted food, but I find that shrimp (and most fish too) really just dont need the salt. If you like plent of salt on your shrimp, then by all means, keep the fish sauce though!
4 servings (serving size: 1 cup)
1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
1/2 teaspoon sugar
2 tablespoons canola oil
1/2 cup chopped shallots
1 tablespoon minced garlic
1 tablespoon minced jalapeño pepper (about 1 small)
1 1/2 pounds peeled and deveined medium shrimp (I used large/jumbo)
1 1/2 cups fresh corn kernels (about 3 ears)
1/3 cup chopped fresh cilantro
1. Whisk together Lime, fish sauce, and sugar and set aside.
2. Heat a medium wok over high heat until hot/smoking. Add oil and swirl to coat. Add next 3 ingredients and stir-fry until shallot begin to brown (approx 30 sec). Add shrimp and stir-fry 3 minutes or until shrimp are cooked through. Add corn and stir-fry until corn is just heated through (approx 1 min). Stir in lime mixture and serve topped with cilantro