Cilantro-Lime Shrimp & Charred Corn Skillet (Print Version)
Juicy cilantro-lime shrimp, smoky charred corn, garlic, cotija, and a quick lime cream sauce in one skillet.
# Ingredients:
For the shrimp and corn
01 -
1 1/4 lb (565 g) large raw shrimp, peeled and deveined
02 -
1 teaspoon chili powder
03 -
1 teaspoon smoked paprika
04 -
1/2 teaspoon ground cumin
05 -
1/2 teaspoon garlic powder
06 -
3/4 teaspoon kosher salt, plus more to taste
07 -
1/4 teaspoon black pepper
08 -
2 tablespoons olive oil, divided
09 -
3 cups (420 g) fresh or thawed frozen corn kernels, patted dry
For the cilantro-lime sauce
10 -
1 tablespoon unsalted butter
11 -
3 cloves garlic, minced
12 -
1/2 cup (120 ml) heavy cream
13 -
1 teaspoon finely grated lime zest
14 -
2 tablespoons fresh lime juice, plus wedges for serving
15 -
1/3 cup (35 g) crumbled cotija cheese
16 -
1/3 cup chopped fresh cilantro, divided
17 -
1 small jalapeno, thinly sliced, optional
# Instructions:
01 -
Pat the shrimp very dry. Toss with chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.
02 -
Heat 1 tablespoon olive oil in a large cast iron or stainless skillet over medium-high heat. Add the corn in an even layer and cook for 5-6 minutes, stirring once or twice, until charred in spots. Transfer to a plate.
03 -
Add the remaining 1 tablespoon olive oil to the skillet. Add shrimp in a single layer and cook for 1-2 minutes per side, until mostly opaque. Transfer to the plate with the corn.
04 -
Reduce heat to medium. Melt the butter, add the garlic, and stir for 30 seconds until fragrant.
05 -
Stir in the cream, lime zest, lime juice, and cotija. Simmer for 1-2 minutes, then return the shrimp and corn. Toss for 1 minute until coated and the shrimp are cooked through.
06 -
Turn off the heat. Fold in most of the cilantro, taste for salt and lime, then garnish with the remaining cilantro and jalapeno if using. Serve with lime wedges.
# Notes:
01 -
Serve over rice, in tortillas, or with a simple cabbage slaw.
02 -
Use dry corn and dry shrimp for the best browning.
03 -
Best eaten right after cooking, while the sauce is glossy.