Creamy Street Corn Shrimp Skillet

Overview

Prep Time: 10 min • Cook Time: 15 min
Total Time: 25 min

Makes 4 servings

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what you’ll need:

For the Shrimp:

• 1 lb raw shrimp, peeled & deveined

• 1 tbsp olive oil

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp garlic powder

• 1/2 tsp each of salt & pepper

  For the Creamy Street Corn Sauce:

• 2 tbsp butter

• 2 cups corn (fresh, frozen, or canned)

• 4 cloves garlic, minced

• 2 jalapenos, finely diced

• 1/2 cup low-fat cream cheese (softened)

• 1/3 cup crumbled cotija cheese

• 1/2 tsp chili powder

• 1/2 tsp smoked paprika

• 1/2 tsp onion powder

• Juice of 1 lime

• 1/3 cup milk 

• 2 tbsp chopped cilantro

  To Serve:

• Extra cotija cheese 

• Cilantro, freshly chopped

• Hot sauce

• Sliced avocado, optional

Instructions:

1. Toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper.

2. Heat a large skillet over medium-high. Cook shrimp for 1-2 minutes per side, until they are just pink and opaque. Remove from skillet and set aside.

3. In the same skillet, add butter. Sauté the corn, garlic, and jalapeño for 3-5 minutes, until the corn is slightly charred and fragrant.

4. Reduce heat to medium-low. Stir in the cream cheese until it is melted and smooth. Add cotija, lime juice, and milk. Stir until sauce is creamy. Add more milk if you’d like it a bit more saucy! 

5. Let it simmer on low for a few minutes until the sauce has slightly thickened. Top with some extra cotija and a sprinkle of cilantro. Serve immediately. You can serve it as is, over rice, or cauliflower rice. Enjoy!

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