Description
Mexican Street Corn and Shrimp is a creamy one-pan meal inspired by elote. Juicy shrimp cook with corn, garlic, lime, and feta in a rich spicy sauce ready in 30 minutes.
Ingredients
Scale
- 1.5 lb raw 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 crumbled
- 2 small limes
- fresh cilantro chopped
Instructions
- Season shrimp with chili powder and salt
- Heat olive oil in a large skillet over medium heat
- Cook shrimp for 3 to 4 minutes until pink then remove from skillet
- Melt butter in the same skillet and cook chopped onion for 3 minutes
- Add garlic and cook for 2 minutes while stirring
- Add corn kernels and smoked paprika and stir well
- Pour in half-and-half and bring to a gentle simmer
- Stir in most of the feta cheese and cook until melted into a creamy sauce
- Squeeze juice from half a lime into the sauce
- Return shrimp to the skillet and warm gently
- Top with remaining corn cilantro lime wedges and extra chili powder
Notes
- Use fresh corn for the best flavor
- Cook shrimp in batches to avoid overcrowding
- Add a splash of milk when reheating if the sauce thickens
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican, American
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