Charred Corn & Shrimp with Lime-Chili Butter
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 3 earscorn
- 4 tablespoonbutter
- 4 clovesgarlic
- 2lime
- ½ teaspoonred pepper flakes
- ½ teaspoonpaprika
- ·salt
- ·black pepper
- ¼ cupcilantro
Prep
- 01
Peel and devein 1 pound large shrimp if not pre-cleaned.
- 02
Mince 4 cloves garlic.
- 03
Juice 2 limes.
- 04
Chop 1/4 cup cilantro.
Method
- 01
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 2 minutes.
- 02
Add corn ears directly to the pan and let them char, turning every 1-2 minutes, for about 6-8 minutes total until blackened in spots. Transfer to a cutting board.
- 03
Pat shrimp dry with paper towels and season generously with salt, black pepper, paprika, and red pepper flakes.
- 04
Return the skillet to medium-high heat. Add 2 tablespoons butter and cook the shrimp for 1 1/2 to 2 minutes per side until just pink and cooked through. Transfer to a plate.
- 05
Reduce heat to medium. Add the remaining 2 tablespoons butter to the pan, then add the minced garlic and sauté for 30 seconds until fragrant.
- 06
Cut the charred corn kernels from the cobs directly into the pan with the garlic butter. Stir for 1 minute.
- 07
Return the shrimp to the pan, add the juice of 2 limes, and toss everything together for 30 seconds to warm through.
- 08
Taste and adjust salt, pepper, and lime as needed. Serve immediately, garnished with cilantro.
Spice Tips
For gentle heat, use 1/4 teaspoon red pepper flakes. For serious spice, bump it to 3/4 teaspoon or add a pinch of cayenne pepper. A dash of hot sauce (sriracha or habanero) drizzled at the end adds both fire and depth.
For extra heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. Prep everything before you start cooking—shrimp cooks fast. You can substitute 3 cups fresh or frozen corn kernels if ears aren't available; add them at step 6.