Shrimp with Peppers and Corn


A flavorful mix of shrimp and corn makes this healthy dinner recipe taste like something you'd order while dining out. If you like things spicy, add a pinch of red pepper flakes to rice that's included in this Shrimp with Peppers and Corn recipe.

Pacific Northwest Fried Rice
Photo: Jacob Fox
Total Time:
25 mins


  • 1 8.8 ounce pouch cooked long grain rice

  • 1 14.5 ounce can diced tomatoes with chili seasoning, undrained

  • ½ teaspoon ground cumin

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 2 tablespoon olive oil or butter

  • 1 cup sliced baby sweet peppers or diced sweet peppers

  • 1 cup frozen whole kernel corn, thawed

  • 2 cloves garlic, minced

  • 1 pound peeled and deveined medium raw shrimp

  • Italian (flat-leaf) parsley


  1. In a small saucepan combine rice and tomatoes. In a small bowl mix together cumin, salt, and black pepper; stir half of the cumin mixture into the rice. Cover and cook over medium heat until heated through. Reduce heat to low; cover and keep warm.

  2. Meanwhile, in a 12-inch skillet heat oil over medium-high heat. Add peppers and corn. Cook, stirring occasionally, for 3 to 4 minutes. Stir in garlic. Sprinkle shrimp with remaining cumin mixture. Add shrimp to skillet. Cook until shrimp are opaque and peppers are crisp-tender (2 to 5 minutes, depending on size of shrimp).

  3. Serve shrimp mixture over rice; sprinkle with parsley.

Nutrition Facts (per serving)

355 Calories
11g Fat
38g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 355
% Daily Value *
Total Fat 11g 14%
Saturated Fat 1g 5%
Cholesterol 172mg 57%
Sodium 944mg 41%
Total Carbohydrate 38g 14%
Total Sugars 7g
Protein 27g
Vitamin C 41.9mg 210%
Calcium 111.1mg 9%
Iron 3.8mg 21%
Potassium 409mg 9%
Folate, total 20.2mcg
Vitamin B-12 1.3mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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