Description
This Shrimp Street Corn Skillet combines juicy chipotle chili-seasoned shrimp with sweet corn, all tossed in a zesty lime crema and topped with crumbled cotija cheese and fresh cilantro. Served with warm corn tortillas, this vibrant and flavorful dish is perfect for a quick and satisfying summer dinner.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb. medium shrimp, peeled, deveined
- Zest of 1 lime
- 1 1/2 tsp. chipotle chili powder, plus more for serving
- 2 tsp. kosher salt, divided
Lime Crema
- 1/4 c. fresh lime juice
- 1/4 c. mayonnaise
- 1/4 c. sour cream
Main Skillet Ingredients
- 3 tbsp. unsalted butter, divided
- 2 (10-oz.) bags frozen corn kernels, thawed
- 1 jalapeño, seeded, finely chopped
- 2 scallions, thinly sliced, green and white parts separated
- 3 garlic cloves, finely chopped
- 1/3 c. water
- 3 tbsp. crumbled cotija cheese
- 2 tbsp. finely chopped fresh cilantro
- 8 corn tortillas, warmed
Instructions
- Marinate the Shrimp: In a medium bowl, toss shrimp with lime zest, chipotle chili powder, and 1 teaspoon of kosher salt until well coated and set aside to flavor.
- Prepare the Lime Crema: In a small bowl, mix fresh lime juice, mayonnaise, and sour cream until smooth. Reserve half the crema for serving alongside the dish.
- Cook the Corn Mixture: Heat a large stainless steel or cast-iron skillet over medium-high heat and melt 2 tablespoons of butter. Add the thawed corn kernels in a single layer and season with 1/2 teaspoon salt. Cook undisturbed for 5 minutes to get a slight char. Stir in chopped jalapeño and white parts of the scallions; cook for about 3 minutes until softened slightly. Add garlic and cook, stirring, for about 1 minute until fragrant. Season with remaining 1/2 teaspoon salt. Pour in water to deglaze the pan, scraping up browned bits from the bottom to deepen flavor.
- Cook the Shrimp: Push the corn mixture to one side of the skillet and add remaining 1 tablespoon butter to the empty side. Once melted, add shrimp in a single layer, allowing some overlap. Cook shrimp for 3 to 4 minutes total, turning halfway through until they turn pink and are cooked through.
- Combine and Finish: Stir the shrimp and corn mixture together until combined, then remove the skillet from heat. Stir in 1/2 cup of the reserved lime crema. Top with crumbled cotija cheese, chopped cilantro, green scallion parts, and a sprinkle of extra chipotle chili powder for added heat.
- Serve: Serve the skillet mixture with warm corn tortillas and the remaining lime crema on the side for dipping or spreading.
Notes
- Use sweet corn for the best flavor contrast against the spicy chipotle shrimp.
- Adjust the amount of chipotle chili powder to control the level of heat according to your preference.
- Warming the tortillas before serving ensures they are soft and pliable for wrapping the skillet mixture.
- This dish can be prepared quickly, making it perfect for a 30-minute weeknight dinner.
Nutrition
- Serving Size: 1 serving
- Calories: 605
- Sugar: 7 g
- Sodium: 963 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 225 mg
