Mexican Street Corn and Shrimp is a creamy, smoky seafood dinner made with juicy spicy shrimp, sweet corn, feta, lime, and fresh cilantro.

Scale

1.5 lb raw shrimp peeled and deveined

1 teaspoon chili powder

1/4 teaspoon salt

2 tablespoons olive oil

2 tablespoons salted butter

1/2 cup chopped onion

5 cloves garlic minced

1.5 cups cooked corn kernels

1 teaspoon smoked paprika

1 cup half-and-half

4 oz feta cheese divided

2 small limes

Fresh cilantro

1. Heat olive oil in a large skillet over medium heat.

2. Add shrimp, chili powder, and salt. Cook 3-4 minutes until pink. Remove.

3. Melt butter in same skillet. Add onion and cook 3 minutes.

4. Add garlic and cook 2 minutes.

5. Stir in corn and smoked paprika.

6. Add half-and-half and simmer. Stir in 3 oz feta until melted.

7. Squeeze half lime into sauce.

8. Return shrimp and reheat gently.

9. Top with remaining corn, lime slices, cilantro, and extra spice if desired.

Do not overcrowd shrimp.

Use fresh grilled corn for best flavor.

Adjust lime and spice to taste.

Keywords: Mexican Street Corn and Shrimp, elote with shrimp, seafood dinner, spicy shrimp