Savor the bold flavors of our Shrimp Mexican Street Corn Skillet A delightful mix of spices fresh ingredients for a quick tasty meal
Ingredients
Scale
1 lb large shrimp, peeled and deveined
2 ears of corn (or 1 can of sweet corn)
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon chili powder
¼ cup mayonnaise (or Greek yogurt for a healthier option)
1 lime, juiced
¼ cup crumbled cotija cheese (or feta as a substitute)
Fresh cilantro, for garnish
Salt and pepper to taste
Instructions
Prepare the Corn: If using fresh corn, carefully cut the kernels off the cob. If using canned corn, simply drain and rinse.
Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Cook Shrimp: Add the shrimp to the skillet and season with smoked paprika, chili powder, salt, and pepper. Cook until the shrimp turn pink and opaque, about 4-5 minutes.
Add Corn: Stir in the corn, allowing it to cook until warmed through, about 3 minutes.
Finish with Dressing: Remove from heat and add the mayonnaise and lime juice, stirring until everything is well-coated.
Serve and Garnish: Sprinkle cotija cheese over the top and garnish with fresh cilantro.
