Savory Shrimp Mexican Street Corn Skillet Quick Easy
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:sophiebennet
Total Time:30 minutes
Yield:4 servings 1x
Description
Quick easy Savory Shrimp Mexican Street Corn Skillet A delicious onepan dish bursting with flavors Perfect for weeknight dinners 155 chars
Ingredients
Scale
1 lb large shrimp, peeled and deveined
2 cups corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced
1/2 cup red onion, diced
3 cloves garlic, minced
1 tsp chili powder
1/2 tsp paprika
Salt and pepper, to taste
2 tbsp olive oil
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 cup cotija cheese, crumbled (or feta for a milder flavor)
Instructions
Start by gathering and prepping your ingredients. Dice the red bell pepper and red onion, mince the garlic, and chop the cilantro. If you’re using frozen corn, let it thaw for quicker cooking. Fresh shrimp should be ready, peeled, and deveined.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper; sauté for about 3-4 minutes, until they’re tender and aromatic. Then, stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the shrimp to the skillet along with the corn kernels. Sprinkle in the chili powder, paprika, salt, and pepper. Cook for 5-7 minutes, or until the shrimp turn pink and opaque, stirring occasionally.
Once the shrimp are cooked, remove the skillet from the heat. Squeeze the lime juice over the dish, toss in the chopped cilantro, and sprinkle the cotija cheese on top before serving.
