Mexican Street Corn and Shrimp – 30-Minute One-Pan Dinner
Creamy Mexican street corn and chili shrimp cooked in one pan and ready in just 30 minutes. A zesty, comforting meal with bold flavor and easy prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican, American
Ingredients
1.5 lb raw shrimp, peeled and deveined (large – about 15–20 per pound)
1 teaspoon chili powder
¼ teaspoon salt
2 tablespoons olive oil
2 tablespoons salted butter
½ cup chopped onion
5 cloves garlic, minced
1.5 cups cooked corn kernels (from 2 grilled or boiled ears)
1 teaspoon smoked paprika
1 cup half-and-half
4 oz feta cheese, divided
2 small limes
Fresh cilantro
Instructions
1. Heat a skillet over medium heat, add olive oil.
2. Add shrimp, sprinkle with chili and salt. Cook 3–4 minutes, flipping once.
3. Remove shrimp. In same skillet, add butter and onion. Sauté 3 minutes.
4. Add garlic, cook 2 more minutes. Stir in corn and paprika.
5. Add half-and-half, bring to simmer. Stir in 3 oz crumbled feta.
6. Squeeze in juice of half a lime. Stir.
7. Add shrimp back to pan, reheat gently.
8. Top with extra corn, cilantro, lime wedges, and remaining feta.
Notes
Use block feta for best texture.
Don’t overcook shrimp—they turn rubbery.
For a spicy kick, add chopped jalapeño.
Find it online: https://www.claricerecipes.com/mexican-street-corn-and-shrimp/