How about a Shrimp Street Corn Skillet for dinner tonight?

Posted on by laurenarva

If you aren’t a fan of shrimp, or shellfish, for that matter, I do apologize in advance for the fact this post won’t hold much relevance or interest to you. But, for those of us who do enjoy shrimp, buckle up, my friends, because this recipe is a friggen winner.

I love shrimp, and I also happen to love skillets. So, when I spotted a recipe for Shrimp Street Corn Skillet
from delish.com, you can bet your ass I wanted to share its glory with all of you. Check it out.

“Ingredients:

  • 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 
  • 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, finely chopped 
  • 2 scallions, thinly sliced, green and white parts separated 
  • 3 garlic cloves, finely chopped 
  • 1/3 cup water 
  • 3 Tbsp. crumbled cotija 
  • 2 Tbsp. finely chopped fresh cilantro 
  • 8 corn tortillas, warmed 

“Directions:

  1. In a medium bowl, toss shrimp, lime zest, chili powder, and 1 tsp. salt. In a small bowl, stir lime juice, mayonnaise, and sour cream; set crema aside.
  2. In a large stainless steel or cast-iron skillet over medium-high heat, melt 2 Tbsp. butter. Add corn in a single layer; season with 1/2 tsp. salt. Cook, undisturbed, 5 minutes, then add jalapeño and white scallion parts. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more; season with remaining 1/2 tsp. salt. Add water to deglaze pan, scraping up any browned bits from bottom of skillet.
  3. Push corn mixture to one side of skillet and add remaining 1 Tbsp. butter. Once butter is melted, add shrimp; it’s okay if some shrimp overlap. Cook, turning halfway through, until pink and cooked through, 3 to 4 minutes total. Stir shrimp and corn together to combine.
  4. Remove skillet from heat. Stir in 1/2 cup reserved crema. Top with cotija, cilantro, green scallion parts, and more chili powder. Serve with tortillas and remaining crema alongside,” the recipe explains.

I think this will be a hit on just about anyone’s dinner table.

Photo by Drew Beamer on Unsplash

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