Description

This flavorful fusion of Mexican street corn and shrimp brings summer straight to your table. Creamy, smoky, and tangy, it’s a quick 30-minute recipe that delivers vibrant, fresh flavors with minimal effort. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

1.5 lb raw shrimp, peeled and deveined
1 tsp chili powder
¼ tsp salt
2 tbsp olive oil
2 tbsp salted butter
½ cup chopped onion
5 cloves garlic, minced
1.5 cups cooked corn kernels (from 2 ears of corn)
1 tsp smoked paprika
1 cup half-and-half
4 oz feta cheese, crumbled (about ½ cup)
2 small limes
Fresh cilantro, chopped

Instructions

Heat a large skillet over medium heat. Add olive oil, then shrimp. Season with chili powder and salt. Cook 3–4 minutes, flipping, until pink and just cooked. Set aside.
In the same skillet, melt butter. Add chopped onions and a pinch of salt. Cook 3 minutes until softened.
Add garlic and cook 2 minutes, stirring to avoid burning.
Stir in corn and smoked paprika. Mix well. Pour in half-and-half and bring to a simmer.
Add 3 oz feta and stir until melted and creamy.
Squeeze juice from half a lime into the pan. Return shrimp and gently reheat for 1–2 minutes.
Top with remaining corn, lime slices, and fresh cilantro. Optional: sprinkle extra chili powder or paprika before serving.

Notes

Substitute shrimp with grilled chicken or tofu for variation. Use dairy-free milk for a lighter version. Cotija or goat cheese can replace feta. Serve with rice, avocado, or tortilla chips.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican Fusion

Nutrition

Serving Size: 1 plate
Calories: 455
Sugar: 7g
Sodium: 1.65mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 3g
Protein: 31g
Cholesterol: 276mg

Keywords: mexican shrimp recipe, street corn, summer dinner, creamy shrimp, easy skillet meal