| Cuisine: American | Type: Light Meal | Serves: 4 |
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Source:
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Online, not sure |
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Attributes:
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Comments:
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I liked this more than Lynne. |
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Serving Suggestions:
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Serve with lime wedges |
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Ingredients:
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1 pound large shrimp, peeled and deveined 2 tsp. ground coriander Kosher salt and black pepper 1/4 cup fresh lime juice, plus 2 tsp. lime zest, and 4 wedges (likely 3 limes) 2 tbs. thinly sliced mint, plus a few leaves for garnish 1 tsp. honey 1 garlic clove, finely minced 1/2 Fresno chile, finely minced, seeds and ribs removed if desired for less heat 6 tbs. EVOO 3 cups fresh corn kernels (about 4 ears) |
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Instructions:
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1. Pat the shrimp dry and toss with the coriander and sprinkle with salt and pepper. Let sit while you prepare the dressing. 2. Make the dressing: in a medium bowl, combine the lime juice, zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified. 3. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, 2-3 minutes per side. Remove the shrimp to a plate. 4. Reduce heat to medium and add the corn to the pan. ‘Season with salt and pepper and cook the corn without stirring until it begins to brown on the one side. Give the pan a stir and cook for another minute or two. 5. Add the shrimp back to the pan, along with 2 tablespoons of the dressing and stir to coat everything in the dressing and rewarm the shrimp. 6. Serve drizzled with more dressing and garnish with mint. |
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Related recipes:
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None |
2025-06-15