Pan-Seared Shrimp with Charred Corn and Lime

A vibrant, texture-rich dish featuring sweet charred corn and plump, succulent shrimp. A touch of smoked paprika and fresh cilantro brings a bright, smoky depth to this quick-cooking meal.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb shrimp, peeled and deveined
• 3 cups corn kernels, fresh or frozen
• 3 cloves garlic cloves
• 1 unit lime, juiced
• 0.5 cup cilantro
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper

Cooking instructions

1. Pat the shrimp dry with paper towels and season them with the smoked paprika, half the salt, and the black pepper.
2. Heat one tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Add the corn in an even layer and cook without stirring until charred and golden brown. (about 6 min)
3. Mince the garlic and add it to the corn, stirring constantly until fragrant. (about 1 min)
4. Remove the corn mixture from the skillet and set aside. Add the remaining tablespoon of oil to the same skillet.
5. Place the shrimp in the skillet in a single layer and sear until opaque and pink throughout, turning once. (about 4 min)
6. Return the corn to the skillet with the shrimp, pour in the lime juice, and toss everything together until heated through. (about 2 min)
7. Remove from heat, stir in chopped cilantro, and serve immediately.