Shrimp and corn weeknight dinner for two
This summer weeknight Shrimpand Corn dinner for two is packed with bright flavors and comes togetherquickly – in under 10 minutes!
Servings: 2
Ingredients
- 1 pound extra large shrimp preferably tail-on, peeled and deveined – targeting about 8 – 10 large shrimp per serving.
- 2 teaspoons ground coriander
- Kosher salt and black pepper
- 2 Tablespoons fresh lime juice plus 1 teaspoon lime zest, and 4 lime wedges (about 2 limes for two servings)
- 1 tablespoon thinly sliced mint plus a few mint leaves for garnish
- 1 teaspoon honey
- ½ garlic clove finely minced
- 1 teaspoon Fresno chili finely minced, seeds and ribs removed if desired
- 3 tablespoons extra-virgin olive oil
- 1 ½ cups fresh corn kernels about 2 ears-worth for two servings
Instructions
- Before you begin: Defrost frozen shrimp overnight in the refrigerator in a covered bowl. For a quicker thaw, place them in a colander under cold running water and they will be ready in a few minutes. Once thawed, peel and devein the shrimp. Next place the shrimp on a paper towel lined plate to allow the shrimp to thoroughly dry before seasoning.
- Toss shrimp with the coriander and a sprinkle with salt and pepper. Let sit while you prepare the dressing.
- Remove kernels from the corn ears. Stand the cob upright inside a bowl, then slice down along sides of cob using a sharp knife.
- For the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chili, ½ teaspoon kosher salt and 2 Tablespoons olive oil. Using a hand whisk or hand blender with a whisk attachment, whisk until well combined and emulsified.
- Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer to one half of the pan. Add the corn to the other side of the pan and season with salt and pepper. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side (before you said 1-minute). Remove from pan when pink.Continue to cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.Remove pan from heat, add back any shrimp previously removed. Drizzle the shrimp and corn with 2 tablespoons of the dressing, stir to coat everything in the dressing.
- Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
Video
Notes
You can serve this as is, over white rice or a bed of spinach.
Shrimp, Corn and Black Bean Variation: I have added ½ a can of black beans to the dish. Drain the beans, place in a microwave safe bowl, warm for about 1 minute. Give the beans a quick stir then add to the skillet when the shrimp and corn have finished cooking (step 2). Off the heat, drizzle the shrimp, corn, and black bean mixture with 2 tablespoons dressing. Transfer to a serving platter, drizzling with remaining dressing and garnish with mint and lime wedges.