Charred Corn and Shrimp with Lime Butter
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 3 earscorn
- 3 tablespoonbutter
- 1lime
- 3 clovesgarlic
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ¼ cupfresh cilantro
Prep
- 01
Peel and devein 1 pound large shrimp if not already done.
- 02
Cut kernels from 3 ears of corn.
- 03
Mince 3 cloves garlic.
- 04
Chop about 1/4 cup fresh cilantro.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add shrimp in a single layer. Cook for 2 minutes without stirring, then flip and cook 1 more minute until just opaque. Season with salt and pepper. Transfer to a plate.
- 02
Add remaining 1 tablespoon oil to the skillet. Add corn kernels in a single layer and let them sit undisturbed for 3 minutes until charred. Stir and cook 2 more minutes, then season with salt and pepper. Transfer to a plate.
- 03
Reduce heat to medium. Add 3 tablespoons butter to the skillet and swirl until melted. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 04
Return shrimp and corn to the skillet. Squeeze in juice from 1 lime, toss to coat, and cook 1 minute more. Taste and adjust seasoning.
- 05
Transfer to a serving plate or bowls and top with chopped cilantro.
Spice Tips
For extra heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. To deepen the char flavor, finish with a sprinkle of smoked paprika.
Serve with crusty bread to soak up the lime butter, or over rice for a heartier meal. Shrimp cooks very quickly—watch carefully to avoid overcooking.