Shrimp Street Corn Skillet

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

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 c. fresh lime juice

1/4 c. mayonnaise

1/4 c. 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 c. water

3 tbsp. crumbled cotija

2 tbsp. finely chopped fresh cilantro

8 corn tortillas, warmed

Directions

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.

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.

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.

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.

Nutrition

• Calories: 605
• Total Fat: 28 g
• Saturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 225 mg
• Sodium: 963 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 8 g
• Total Sugars: 7 g
• Protein: 33 g