Shrimp & Charred Corn with Lime-Cilantro Drizzle
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 3 earsfresh corn
- 2lime
- ·cilantro
- 3 clovesgarlic
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
Prep
- 01
Cut kernels from 3 ears of corn and set aside.
- 02
Mince 3 cloves garlic.
- 03
Chop a small handful of cilantro for garnish.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large cast-iron skillet or heavy pan over medium-high heat. Once smoking, add corn kernels in a single layer. Let them sit undisturbed for 3-4 minutes until deeply charred, then stir and char another 2-3 minutes. Transfer to a bowl.
- 02
Wipe the skillet clean, add remaining 1 1/2 tablespoons olive oil over medium-high heat. Season shrimp with salt and black pepper, then add to the pan in a single layer. Sear 2 minutes per side until just cooked through (they'll be opaque). Remove to the corn bowl.
- 03
Add minced garlic and red pepper flakes to the skillet, cook 30 seconds until fragrant. Squeeze lime juice into the pan and scrape up any browned bits. Pour this mixture over the shrimp and corn.
- 04
Toss everything together, taste, and adjust salt and pepper. Serve immediately, topped with chopped cilantro and a lime wedge on the side.
Spice Tips
For deeper heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A dash of hot sauce (Tabasco or sriracha) stirred in at the end adds both spice and tangy depth. Fresh mint brightens things further if you skip or reduce the cilantro.