Description
Mexican Street Corn Shrimp is a creamy, spicy one-pan seafood dish inspired by elote, made with tender shrimp, sweet corn, feta, and fresh lime.
Ingredients
Scale
- 1.5 lb raw large 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 divided
- 2 small limes
- Fresh cilantro
Instructions
- Pat shrimp dry and season with chili powder and salt.
- Heat olive oil in a large skillet over medium heat.
- Cook shrimp 3-4 minutes until pink and opaque, then remove.
- Melt butter in same skillet and cook onion 3 minutes.
- Add garlic and cook 2 minutes without browning.
- Stir in 1 cup corn and smoked paprika.
- Add half-and-half and bring to simmer.
- Stir in 3 oz feta until melted and creamy.
- Squeeze juice of half a lime into sauce.
- Return shrimp to skillet and reheat gently.
- Top with remaining corn, cilantro, lime wedges, and extra chili powder if desired.
Notes
- Do not overcook shrimp to avoid rubbery texture.
- Use block feta for smoother melting.
- Grill corn first for deeper smoky flavor.
- Adjust spice level with cayenne if desired.
- 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 g
- Sodium: 1.65 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 276 mg