Skillet Shrimp and Corn With Lime Dressing
Updated July 22, 2021
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound large shrimp (preferably tail-on), peeled and deveined
2 teaspoons ground coriander
Kosher salt and black pepper
¼ cup fresh lime juice, plus 2 teaspoons lime zest, and 4 lime wedges (from 3 limes)
2 tablespoons thinly sliced mint, plus a few mint leaves for garnish
1 teaspoon honey
1 garlic clove, finely minced
½ Fresno chile, finely minced, seeds and ribs removed if desired
6 tablespoons extra-virgin olive oil
3 cups fresh corn kernels (from about 4 ears)
Nutritional analysis per serving (4 servings)
33 grams carbs; 183 milligrams cholesterol; 415 calories; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 4 grams fiber; 620 milligrams sodium; 27 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
- Step 2
Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and ¼ cup olive oil. Whisk until well combined and emulsified.
- Step 3
Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
- Step 4
Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
- Step 5
Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
- Step 6
Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
Private Notes
Comments
This is really, really good. Browning the corn adds a great taste. I skipped step 3, as I think it's unnecessary. I put the corn in the hot pan first. As soon as it started to show some browning, I put the shrimp in. The corn was in for a total of 5 minutes, the shrimp for a total of 3 minutes. No reason to bother with cooking shrimp and removing it from the pan. I was the executive chef of the busiest seafood restaurant in New Jersey for 4 years.
What is the point of leaving the tail shells on? I have never understood if there is any advantage.
Easier to pick up when using one's hands which is common for enjoying shrimp. If one squeezes the tail section, all of the meat will usually release from the very end.
Preparing with Type II diabetic in mind. Served on bed of steamed spinach and topped at the table with chopped sea salt roasted peanuts. Added some extra texture and substance while keeping glycemic load down. Recipe is easy and delicious.
We loved it and followed the chef's suggestion to not take the corn out and we also take the shells off. Easy sns delicious with local shrimp and corn
Very tasty! I made it less spicy and didn’t include garlic (because I don’t like raw garlic). This is very tasty and simple. Perfect for a summer weekday.