Shrimp Street Corn Skillet

Ingredients

• 1 lb shrimp, peeled and deveined

• 2 cups corn kernels (fresh or frozen)

• 2 tbsp butter

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 1/2 cup red onion, finely diced

• 1/2 cup cilantro, chopped

• 1/3 cup cotija cheese, crumbled

• 1/4 cup mayonnaise

• 2 tbsp lime juice

• 1 tsp chili powder

• 1/2 tsp smoked paprika

• 1 jalapeño, sliced (optional)

• To taste salt and pepper

Instructions

1. Toss shrimp with chili powder, smoked paprika, salt, and pepper.

2. Heat olive oil in a skillet over medium‑high. Add shrimp and cook 2–3 minutes per side until pink. Remove and set aside.

3. Add butter, corn, garlic, and red onion to the skillet. Cook 4–5 minutes until corn is lightly charred.

4. Stir in mayonnaise, lime juice, half the cotija, and half the cilantro.

5. Return shrimp to the skillet and toss gently to coat.

6. Top with remaining cotija, cilantro, and jalapeño slices. Serve warm with lime wedges