Description
A delicious shrimp and corn skillet that is easy to make and packed with flavor!
Ingredients
Scale
- 2 tbsp unsalted butter (divided)
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 4 cups corn kernels (fresh or frozen)
- 1 lb raw shrimp (peeled and deveined)
- 1 tsp chili powder
- 0 tsp kosher salt
- 0 tsp black pepper
- 1 lime (juiced)
- 2 scallions (sliced)
- 2 tbsp cilantro (chopped)
Instructions
- Heat a large skillet over medium-high heat. Add 2 tbsp butter and 1 tbsp olive oil and swirl until butter melts and foams, about 30 seconds.
- Add minced garlic and sauté until fragrant, about 30 seconds.
- Stir in 4 cups corn kernels and cook, stirring occasionally, until kernels develop golden, blistered edges, about 4 to 5 minutes.
- Add remaining 2 tbsp butter, shrimp, chili powder, salt, and pepper. Cook until shrimp are opaque and pink, 2 to 3 minutes.
- Remove skillet from heat. Drizzle lime juice over the shrimp and corn, then toss in scallions and cilantro. Adjust seasoning and serve immediately.
Notes
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
- Serve with crusty bread or over rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup