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Shrimp Street Corn Skillet Recipe

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3.9 from 2 reviews

Shrimp Street Corn Skillet combines succulent medium shrimp with smoky, spicy street-style corn in a rich, creamy skillet dish. This quick and flavorful recipe features chipotle chili powder, fresh lime, and a tangy lime crema, all cooked together in a cast-iron or stainless steel skillet and served with warm corn tortillas. Perfect for a fast weeknight dinner with a vibrant Mexican-inspired flair.

Ingredients

Shrimp and Seasoning

  • 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

Lime Crema

  • 1/4 c. fresh lime juice
  • 1/4 c. mayonnaise
  • 1/4 c. sour cream

Skillet Ingredients

  • 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 c. water

Toppings and Serving

  • 3 tbsp. crumbled cotija cheese
  • 2 tbsp. finely chopped fresh cilantro
  • 8 corn tortillas, warmed

Instructions

  1. Prepare Shrimp and Lime Crema: In a medium bowl, toss the shrimp with lime zest, chipotle chili powder, and 1 teaspoon of kosher salt to evenly season. In a separate small bowl, whisk together fresh lime juice, mayonnaise, and sour cream to create the lime crema, then set it aside for later use.
  2. Cook Corn Mixture: Heat 2 tablespoons of unsalted butter in a large stainless steel or cast-iron skillet over medium-high heat. Add the thawed corn in a single layer and season with 1/2 teaspoon of kosher salt. Let it cook undisturbed for about 5 minutes to develop a slight char. Then add the chopped jalapeño and the white parts of the scallions, cooking and stirring occasionally for about 3 minutes until slightly softened. Stir in the chopped garlic and cook for another minute until fragrant. Season with the remaining 1/2 teaspoon of salt. Pour in 1/3 cup of water to deglaze the pan, scraping up any browned bits from the skillet bottom to enhance flavor.
  3. Cook Shrimp: Push the corn mixture to one side of the skillet. Add the remaining 1 tablespoon of butter to the empty side and let it melt. Place the shrimp in the melted butter; it’s okay if some shrimp overlap. Cook the shrimp for 3 to 4 minutes in total, turning halfway through, until they turn pink and are cooked through. Then stir the shrimp and corn mixture together to combine all the flavors.
  4. Finish and Serve: Remove the skillet from the heat and stir in half a cup of the reserved lime crema to add creaminess and tang. Top the dish with crumbled cotija cheese, chopped fresh cilantro, the green parts of the scallions, and an extra sprinkle of chipotle chili powder for added heat. Serve the skillet hot alongside warmed corn tortillas and the remaining lime crema on the side for dipping or drizzling.

Notes

  • Ensure shrimp are fully thawed and patted dry for best searing results.
  • Adjust chipotle chili powder to your preferred spice level.
  • Use fresh lime juice for the crema to maximize tanginess.
  • Cast iron skillet is preferred for even heat and flavor but stainless steel works well.
  • Warm corn tortillas can be heated in a dry skillet or microwave wrapped in a damp cloth.
  • Leftovers store well covered in the refrigerator for up to 2 days.

Find it online: https://lauracooks.com/shrimp-street-corn-skillet-recipe/