Description
Mexican Street Corn and Shrimp is a creamy, spicy one-pan dish with juicy shrimp, sweet corn, feta cheese, and bold flavors ready in just 30 minutes.
Ingredients
Scale
- 1.5 lb raw shrimp peeled and deveined
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1/2 cup chopped onion
- 5 cloves garlic minced
- 1.5 cups cooked corn kernels
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese
- 2 small limes
- fresh cilantro
Instructions
- Heat a large skillet and cook shrimp with chili powder and salt for 3-4 minutes until pink then remove
- In the same skillet melt butter and cook onion for 3 minutes until soft
- Add garlic and cook for 2 minutes stirring frequently
- Stir in corn and smoked paprika
- Add half-and-half and bring to a simmer
- Add feta cheese and stir until melted and creamy
- Squeeze lime juice into the sauce
- Return shrimp to skillet and heat through gently
- Top with remaining corn cilantro and extra spices before serving
Notes
- Do not overcrowd the pan when cooking shrimp
- Avoid overcooking shrimp to keep them tender
- Use fresh or grilled corn for best flavor
- Add a splash of cream when reheating if needed
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 7
- Sodium: 500
- Fat: 28
- Saturated Fat: 13
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 3
- Protein: 31
- Cholesterol: 276