| Shrimp and Corn Skillet |
Author: Nicole
Ingredients
Shrimp
- 1 pound large shrimp (tail on or off – your choice), peeled and deveined
- 2 teaspoons ground coriander
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 3 cups corn kernels (preferably fresh – from about 4 ears) (see Notes)
- 1 jalapeño pepper, ribs and seeds removed and finely minced
- 2 garlic cloves, minced
Dressing
- 3 tablespoons fresh lime juice + 2 teaspoons lime zest (~2 limes) (see Notes)
- 2 tablespoons thinly sliced mint (plus additional for garnish)
- 1 teaspoon honey
- 1 garlic clove, finely minced
- 3 tablespoons extra virgin olive oil
- Garnish mint leaves and lime wedges
Instructions
- Pat shrimp dry and remove tails, if desired. Place shrimp in a medium bowl and toss with coriander and a sprinkle of salt and pepper. Let sit in refrigerator while you prepare the dressing.
- If you’re using fresh corn, remove kernels from cob. You do not need to cook the corn in advance.
- In a small bowl, whisk lime juice, lime zest, mint, honey, garlic and 1 teaspoon salt. Slowly whisk in 3 tablespoons olive oil and whisk until emulsified (combined).
- Heat 1 tablespoon olive oil in a large skillet over medium-high.
- Add shrimp in an even layer. Cook shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove shrimp to a plate.
- Reduce the heat to medium and add corn, jalapeño pepper and garlic to skillet. Season with salt and pepper. Cook without stirring until corn begins to brown on one side, about 2 minutes. Stir and cook for 1 additional minute.
- Add shrimp back to skillet. Stir in 2 tablespoons of the dressing. Cook for 1 additional minute for shrimp and dressing to warm.
- Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
Notes
* Before squeezing the limes, heat them in a microwave for about 30 seconds and then rub them back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
* Dressing can be made 2 days in advance. It will keep for a week.
* You may have leftover dressing. If so, use it to dress a salad or drizzle over grilled meat or vegetables.
* If you’re using frozen corn (any variety), thaw it in advance and pat it dry before adding it to the skillet. This will cut down on the amount of water in the pan.
* Dressing can be made 2 days in advance. It will keep for a week.
* You may have leftover dressing. If so, use it to dress a salad or drizzle over grilled meat or vegetables.
* If you’re using frozen corn (any variety), thaw it in advance and pat it dry before adding it to the skillet. This will cut down on the amount of water in the pan.
Recipe by Riegl Palate at https://www.rieglpalate.com/shrimp-and-corn-skillet/