why make this recipe
Shrimp Street Corn Skillet is an easy and delicious dish that brings the flavors of a summer street fair right to your kitchen. With sweet corn, tender shrimp, and a creamy sauce, this recipe is full of vibrant tastes. It’s perfect for a quick weeknight dinner or a fun gathering with friends. The combination of fresh ingredients and bold seasonings makes it a crowd-pleaser that everyone will enjoy.
how to make Shrimp Street Corn Skillet
Ingredients
- 1 lb. medium shrimp, peeled and deveined
- Zest of 1 lime
- 1 1/2 tsp. chipotle chili powder, plus more for serving
- 2 tsp. kosher salt, divided
- 1/4 cup fresh lime juice
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 Tbsp. unsalted butter, divided
- 2 10 oz. bags frozen corn kernels, thawed
- 1 jalapeño, seeded and finely chopped
- 2 scallions, thinly sliced (green and white parts separated)
- 3 garlic cloves, finely chopped
- 1/3 cup water
- 3 Tbsp. crumbled cotija cheese
- 2 Tbsp. finely chopped fresh cilantro
- 8 corn tortillas, warmed
Directions
- In a medium bowl, toss the shrimp with lime zest, chipotle chili powder, and 1 tsp. salt. Set it aside.
- In a small bowl, mix lime juice, mayonnaise, and sour cream to make the crema. Set this aside as well.
- Heat 2 Tbsp. of butter in a large skillet over medium-high heat. Once hot, add the corn in a single layer and sprinkle with 1/2 tsp. salt. Let it cook, undisturbed, for 5 minutes.
- Add the chopped jalapeño and the white parts of the scallions to the skillet. Cook for another 3 minutes, stirring occasionally, until they soften slightly.
- Add the garlic and cook for 1 more minute, until fragrant. Season with the remaining 1/2 tsp. salt.
- Pour in the water to deglaze the pan, scraping up any browned bits from the skillet.
- Push the corn mixture to one side of the skillet. Add the remaining 1 Tbsp. of butter to the empty space and let it melt.
- Then, add the shrimp, making sure some overlap is fine. Cook for 3 to 4 minutes, turning halfway through, until the shrimp turn pink and are fully cooked.
- Stir the shrimp and corn together to mix everything.
- Off the heat, mix in 1/2 cup of the reserved crema. Top with crumbled cotija cheese, cilantro, green parts of scallions, and more chili powder.
- Serve with warm tortillas and the remaining crema on the side.
how to serve Shrimp Street Corn Skillet
Serve Shrimp Street Corn Skillet hot in bowls. You can place open corn tortillas on the side or serve them stuffed with the shrimp and corn mix. This dish pairs well with extra lime wedges and fresh cilantro for added flavor.
how to store Shrimp Street Corn Skillet
To store leftovers, let the Shrimp Street Corn Skillet cool completely. Then, transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days. Reheat it in the microwave or on the stovetop until warmed through.
tips to make Shrimp Street Corn Skillet
- For a spicier kick, add more jalapeño or use a hotter chili powder.
- You can substitute the shrimp with chicken or another protein if you prefer.
- Fresh corn can be used instead of frozen for a sweeter taste.
- Don’t skip the crema; it adds creaminess and balances the flavors perfectly.
variation
You can easily make this recipe vegetarian by omitting the shrimp and adding black beans or diced bell peppers instead. You could also include different types of cheese for a different flavor profile.
FAQs
1. Can I use canned corn instead of frozen corn?
Yes, you can use canned corn. Just drain and rinse it before adding it to the skillet.
2. What can I serve with this dish?
This dish can be served with a side salad or tortilla chips and salsa for a complete meal.
3. Is this recipe spicy?
The spice level depends on the amount of chipotle chili powder and jalapeño you use. Feel free to adjust these ingredients to fit your taste!
