Creamy Street Corn Shrimp Skillet
This Creamy Street Corn Shrimp Skillet is an easy one-pan dinner made with juicy seasoned shrimp, charred corn, jalapeños, cotija cheese, and a rich, creamy street corn sauce. Packed with smoky, tangy flavors, it's a quick weeknight meal that's perfect served over rice or with warm tortillas.
Servings 4
Calories 434kcal
Ingredients
For the shrimp
- 1 lb raw shrimp, peeled & deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
For the creamy street corn sauce
- 2 tbsp butter
- 2 cups corn, fresh, frozen, or canned
- 4 cloves garlic, minced
- 2 jalapenos, finely diced
- 1/2 cup low-fat cream cheese, softened
- 1/3 cup crumbled cotija cheese
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- Juice of 1 lime
- 1/3 cup milk
- 2 tbsp chopped cilantro
To serve
- Extra cotija cheese
- Cilantro, freshly chopped
- Hot sauce
- Sliced avocado, optional
Instructions
- Toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high. Cook shrimp for 1-2 minutes per side, until they are just pink and opaque. Remove from skillet and set aside.
- In the same skillet, add butter. Sauté the corn, garlic, and jalapeño for 3-5 minutes, until the corn is slightly charred and fragrant.
- Reduce heat to medium-low. Stir in the cream cheese until it is melted and smooth. Add cotija, lime juice, and milk. Stir until sauce is creamy. Add more milk if you'd like it a bit more saucy!
- Let it simmer on low for a few minutes until the sauce has slightly thickened. Top with some extra cotija and a sprinkle of cilantro. Serve immediately. You can serve it as is, over rice, or cauliflower rice. Enjoy!
Nutrition
Calories: 434kcal | Carbohydrates: 28g | Protein: 24g | Fat: 27g | Fiber: 6g