Description
This Mexican Street Corn Shrimp recipe combines succulent shrimp with a creamy, smoky corn sauce inspired by traditional Mexican street corn flavors. Cooked in a skillet, the dish features seasoned shrimp sautéed to perfection, then simmered in a luscious blend of half-and-half, feta cheese, and smoked paprika, finished with fresh lime juice and cilantro for a vibrant, zesty twist. Ready in 30 minutes, it makes a flavorful and satisfying meal for four.
Ingredients
Scale
Shrimp
- 1.5 lb raw large shrimp, peeled and deveined
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 2 tablespoons olive oil
Sauce and Vegetables
- 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, divided
- 2 small limes
- Fresh cilantro, for garnish
Instructions
- Season shrimp: Pat the shrimp dry with paper towels, then evenly season them with chili powder and salt to enhance the flavor.
- Cook shrimp: Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 3-4 minutes until they turn pink and opaque, then remove from the skillet and set aside.
- Sauté onions: In the same skillet, melt the butter and cook the chopped onion for about 3 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for 2 minutes, being careful not to let it brown.
- Incorporate corn and paprika: Add 1 cup of the cooked corn kernels and the smoked paprika to the skillet, stirring to combine the flavors.
- Simmer sauce: Pour in the half-and-half and bring the mixture to a gentle simmer to meld the ingredients.
- Add feta cheese: Stir in 3 ounces of the feta cheese until it melts completely, creating a creamy and rich sauce.
- Add lime juice: Squeeze the juice of half a lime into the sauce for a refreshing citrus brightness.
- Reheat shrimp: Return the cooked shrimp to the skillet, gently reheating them in the sauce without overcooking.
- Serve and garnish: Top the dish with the remaining 0.5 cups of corn kernels, fresh cilantro, lime wedges, and an optional sprinkle of extra chili powder for added heat.
Notes
- Use peeled and deveined shrimp for quick and easy cooking.
- Adjust chili powder amount to your preferred spice level.
- Fresh corn can be substituted with frozen corn kernels, thawed before use.
- For a dairy-free version, substitute half-and-half with coconut milk and feta with a vegan cheese alternative.
- Serve with warm tortillas or rice for a complete meal.
