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shrimp and corn recipe

Quick and Easy Shrimp and Corn Sauté

Servings: 4 Time: 20 minutes
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Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 2 tsp ground coriander
  • 3 cups fresh corn kernels from about 4 ears, or defrosted frozen corn
  • 1/4 cup lime juice + 2 tsp lime zest
  • 2 garlic cloves minced
  • 1 jalapeño or Fresno chile minced (optional)
  • 6 tbsp olive oil divided
  • 2 tbsp chopped fresh basil or mint
  • Salt and pepper to taste

Instructions
 

  • Toss shrimp with coriander, salt, and pepper. Let sit for 5 minutes.
  • Prepare a lime vinaigrette by whisking lime juice, zest, basil, garlic, chile, and 4 tbsp olive oil.
  • Heat 2 tbsp olive oil in a large skillet over medium heat. Cook shrimp until pink, 2-3 minutes per side. Remove and set aside.
  • Add corn to the skillet, season with salt and pepper, and sauté until slightly charred, 2-3 minutes.
  • Return shrimp to the skillet, add 2 tbsp vinaigrette, and toss to coat.
  • Serve over rice or as a standalone dish, garnished with more basil or mint.