Ingredients
Here’s everything you need to bring this vibrant dish to life:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cups corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño, sliced (optional for extra heat)
If cotija cheese isn’t available, feta can be a good substitute, and if you prefer something milder, opt for a sweet bell pepper instead of jalapeño.
Instructions
Ready to dive into cooking? Follow these simple steps:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook until they’re pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining olive oil. Toss in the corn kernels and red bell pepper, stirring occasionally until they’re tender and slightly charred, approximately 5-7 minutes.
- Add the minced garlic, smoked paprika, chili powder, and cumin. Stir for about 1 minute, letting the spices bloom and infuse the vegetables with their aroma.
- Reduce the heat to low and mix in the mayonnaise and lime juice, ensuring everything is well-coated and creamy.
- Return the shrimp to the skillet, gently folding them into the corn mixture. Season with salt and pepper to taste.
- Sprinkle the crumbled cotija cheese and chopped cilantro over the top. If you’re feeling adventurous, add the sliced jalapeño for an extra kick.
- Serve hot, straight from the skillet, and enjoy!
This recipe is a delightful dance of flavors and a testament to the joy of cooking with love and memories.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International