Shrimp and Street Corn Skillet with Lime Butter Sauce
Bold, zesty, and bursting with flavor, this Shrimp and Street Corn Skillet with Lime Butter Sauce is the ultimate one-pan meal! Juicy shrimp are sautéed to perfection and paired with smoky, charred street corn, then tossed in a rich, tangy lime butter sauce that ties everything together beautifully.
Ingredients
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- For the Corn Mixture:
- 3 cups corn kernels (fresh, canned, or frozen — thawed)
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp mayonnaise (for that street corn creaminess)
- ¼ cup crumbled Cotija cheese (plus extra for garnish)
- ¼ cup fresh cilantro, chopped
- For the Lime Butter Sauce:
- 3 tbsp butter
- Zest of 1 lime
- Juice of 1–2 limes (about 2–3 tbsp)
Instructions
- Season and Cook the Shrimp : Pat shrimp dry with paper towels. In a bowl, toss shrimp with chili powder, smoked paprika, garlic powder, cayenne (if using), salt, and pepper.Heat olive oil in a large skillet over medium-high heat.Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.
- Prepare the Corn Mixture : In the same skillet, melt 2 tbsp butter.Add garlic and cook for 30 seconds until fragrant. Stir in corn and sauté for 4–5 minutes until lightly charred.Mix in mayonnaise, Cotija cheese, and cilantro. Toss well.
- Make the Lime Butter Sauce : In a small saucepan (or the same skillet after corn is done), melt 3 tbsp butter.Stir in lime zest and juice.
- Combine and Serve : Return shrimp to skillet with corn mixture.Pour lime butter sauce over the top and toss gently.Garnish with extra Cotija, cilantro, and lime wedges.