Ingredients
Scale
- 1.5 lb raw shrimp, peeled and deveined (large, about 15-20 per pound)
- 1 teaspoon chili powder
- ¼ teaspoon salt, to taste
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- ½ cup chopped onion
- 5 cloves garlic, minced
- 1.5 cups cooked corn kernels (about 2 ears grilled or boiled corn)
- 1 teaspoon smoked paprika
- 1 cup half-and-half
- 4 oz feta cheese, divided (crumbled)
- 2 small limes
- Fresh cilantro, for garnish
Instructions
- Heat a large (12-inch), high-sided skillet over medium heat. Add olive oil; it should run easily but not sizzle or burn.
- Add shrimp, sprinkle with chili powder and salt. Cook in batches if needed, flipping once or twice until pink, about 3-4 minutes total. Remove shrimp from skillet.
- In the same skillet, add butter and chopped onion with a pinch of salt. Cook 3 minutes until softened, stirring occasionally.
- Add minced garlic and cook 2 more minutes on medium heat, stirring occasionally; do not burn.
- Add cooked corn and smoked paprika; stir well.
- Pour in half-and-half, bring to simmer, then add 3 oz crumbled feta. Cook, stirring, until cheese melts and sauce thickens.
- Squeeze juice of half a lime into the sauce. Return shrimp to skillet and gently reheat.
- Top with remaining ½ cup corn, sliced limes, and chopped cilantro. Sprinkle extra chili powder or paprika if desired.
Notes
Ensure shrimp is not overcrowded to cook evenly. Use block feta crumbled fresh for best flavor. Adjust chili powder to preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American, Mexican