Description
This vibrant, high-protein skillet meal combines succulent, perfectly seared shrimp with the creamy, smoky, and tangy goodness of elote-style corn. It is a quick, restaurant-quality dinner that is as healthy as it is flavorful. Perfect for busy weeknights or casual gatherings, this dish is naturally pork-free and alcohol-free, offering a fresh, zest-filled experience that will leave everyone at the table satisfied and impressed.
Ingredients
1 lb large shrimp, peeled and deveined
2 cups corn kernels
1/2 cup Greek yogurt
1/4 cup crumbled cotija cheese
1/2 tsp chili powder
1/2 tsp smoked paprika
2 cloves garlic, minced
1 tbsp olive oil
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Salt and pepper to taste
Instructions
Pat the shrimp dry and season with salt, pepper, and a pinch of chili powder.
Heat olive oil in a large skillet over medium-high heat and sear shrimp for 2 minutes per side; remove and set aside.
Add corn to the same skillet and cook undisturbed for 3 minutes to char; add garlic and cook for 1 minute.
Lower the heat and stir in the Greek yogurt, smoked paprika, and remaining chili powder.
Toss the cooked shrimp back into the skillet and stir for 1 minute to heat through.
Remove from heat, garnish with fresh cilantro and cotija cheese, and serve with lime wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to keep the shrimp from becoming tough.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 180mg