Recipes and Cooking Shrimp with Peppers and Corn 3.9 (18) 3 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 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 Directions 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. 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). Serve shrimp mixture over rice; sprinkle with parsley. Rate it Print Nutrition Facts (per serving) 355 Calories 11g Fat 38g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.