Here is one last vestige of summer before we head full force into fall (or autumn). Don’t worry if you don’t have any fresh corn, you can still make this dish. This is a great weeknight meal as this dish comes together easily and depending on what you serve alongside only uses one pan.
Assuming you are using fresh corn, you only need to remove it from the cob, you do not need to cook it in advance. Maybe you were very organized and froze some fresh corn from earlier this summer? 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.
You start off by tossing shrimp with ground coriander, salt and pepper. While the shrimp is seasoning you can make the dressing. (Alternatively you can prepare the dressing up to two days in advance). The cooking time in the skillet is about 10 to 12 minutes.
Looking for some additional vegetables? Serve this on top of a bed of fresh spinach. The warm shrimp and corn will warm the spinach enough to wilt it. Or, serve it with rice or a nice green salad. A good baguette is always welcome to sop up any leftover juices.
I love the colors in this dish – pink, yellow and green. That’s not terribly surprising since pink and green are my favorite colors.
| Shrimp and Corn Skillet | | Print |
- 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
- 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
- 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.
* 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.
Source: Variation on recipe from New York Times Cooking
This was fabulous! I didn’t have mint so left that out. I added cherry tomatoes (which I needed to use from my garden) to the corn mixture. I served it on a bed of spinach as suggested. We LOVED it!! Thanks so much for sharing this Nicole!!
Donna – I’m so glad you liked it! Adding tomatoes is perfect – especially when you have some to use up. Thank you for sharing.