Ingredients
- 1 lb shrimp - 26–30 count, peeled and deveined, tail on or off
- 2 cups fire-roasted corn - frozen
- Juice and zest of 1 medium lime
- 1 Tbsp olive oil - plus extra for cooking
- 2 tsp Tajín - or chili powder
- Salt and pepper - to taste
- Rice - optional, for serving bowls
- Cilantro or chili flakes - optional, for garnish
Instructions
- In a large bowl, toss shrimp with olive oil, lime juice and zest, Tajín, and salt. Marinate 15–30 minutes.
- Heat a cast iron skillet or grill on high. Sear shrimp in batches, 2 minutes per side, until pink and slightly charred. Remove.
- Add frozen fire-roasted corn to skillet. Cook 4 minutes until heated through and lightly charred. Remove.
- Assemble bowls with corn on bottom, shrimp on top. Garnish with cilantro, chili flakes, or lime wedges. Serve plain or over rice.
Nutrition Info
Calories: 416kcal | Carbohydrates: 39g | Protein: 51g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 278mg | Potassium: 1084mg | Fiber: 5g | Vitamin A: 7IU | Vitamin C: 12mg | Calcium: 152mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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