Skillet Shrimp and Corn With Lime Dressing
Updated July 23, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound large shrimp (preferably tail-on), peeled and deveined
- 2teaspoons ground coriander
- Kosher salt and black pepper
- ¼cup fresh lime juice, plus 2 teaspoons lime zest, and 4 lime wedges (from 3 limes)
- 2tablespoons thinly sliced mint, plus a few mint leaves for garnish
- 1teaspoon honey
- 1garlic clove, finely minced
- ½Fresno chile, finely minced, seeds and ribs removed if desired
- 6tablespoons extra-virgin olive oil
- 3cups fresh corn kernels (from about 4 ears)
Nutritional analysis per serving (4 servings)
415 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 27 grams protein; 620 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
- Step 2
Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and ¼ cup olive oil. Whisk until well combined and emulsified.
- Step 3
Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
- Step 4
Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
- Step 5
Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
- Step 6
Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
Private Notes
Comments
What is the point of leaving the tail shells on? I have never understood if there is any advantage.
This is really, really good. Browning the corn adds a great taste. I skipped step 3, as I think it's unnecessary. I put the corn in the hot pan first. As soon as it started to show some browning, I put the shrimp in. The corn was in for a total of 5 minutes, the shrimp for a total of 3 minutes. No reason to bother with cooking shrimp and removing it from the pan. I was the executive chef of the busiest seafood restaurant in New Jersey for 4 years.
Easier to pick up when using one's hands which is common for enjoying shrimp. If one squeezes the tail section, all of the meat will usually release from the very end.
This is always a winner. But I prefer to use tail-off shrimp, so I don't need to mess with eating around the tails when it's all mixed together.
The American palate is garlic forward. For those wanting a hint of garlic to complement but not overpower the delicate sweetness of shrimp and corn, soak a peeled clove in the lime juice and salt for half an hour, then discard it.
Good recipe—but I could use more lime taste, more garlic (I used 2 cloves), more spice (I used an entire Fresno pepper). I served it over spinach, as someone suggested. No shells or tails for us—we’re using silverware to eat! Why would we want them?! Nice and light for a week night.