Broiled Shrimp, Corn and Tomatoes with Kimchi
Updated September 20, 2016
tablespoons butter, melted
tablespoons chili garlic sauce
tablespoon fresh lime juice
lb uncooked deveined peeled large shrimp, tail shells removed
cup cherry tomatoes, halved
cup frozen whole kernel sweet corn, thawed
green onions, greens and whites separated, sliced on the bias
cups hot cooked white rice
Move oven rack 4 inches from broiler. Set oven control to broil. Spray large rimmed sheet pan with cooking spray.
In large bowl, mix melted butter, chili garlic sauce, lime juice, honey and soy sauce. Add shrimp, tomatoes, corn, kimchi and green onion whites; toss to coat. Pour in even layer in pan. Broil 5 minutes; stir, then broil 2 to 3 minutes longer or until shrimp are pink and cooked through.
Serve shrimp mixture over rice. Top with reserved green onion greens.
- Chili garlic sauce is both more flavorful and more subtle than its popular friend, Sriracha, but it delivers heat and pep to dishes just as easily!
- To halve cherry tomatoes, cut straight down through their stem side for the prettiest presentation.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.