Mexican Corn and Shrimp Skillet

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Surprise your family with a Mexican Corn and Shrimp Skillet Dinner, a complete meal that blends together Mexican spices with corn, shrimp and zucchini, ready in just under 15 minutes.


  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh lime juice
  • 2 teaspoons chili powder
  • ½ teaspoon dried oregano leaves, crushed
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 ears Sunshine Sweet corn, husked and halved
  • 1 pound large shrimp, peeled and deveined
  • 2 medium (6 ounces each) zucchini thinly sliced (about 2-3/4 cups)
  • 1/4 cup chopped cilantro


In large skillet, melt butter over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Stir in lime juice, chili powder, oregano, salt and pepper; cook and stir for 30 seconds. Add corn, shrimp and zucchini, stirring to coat with spice mixture. Add ½ cup water. Cook, covered, over low heat until corn and shrimp are cooked, about 6 minutes. Sprinkle with cilantro. Serve with lime wedges, if desired.

Number of servings (yield): 4 portions

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  1. Marinated Portobello Mushrooms INGREDIENTS * 2 portobello muhroosms, cut into 1/2 inch pieces * 10 tablespoons balsamic vinegar * 4 tablespoons dried rosemary * salt and pepper to taste * 1 tablespoon olive oilDIRECTIONS 1. In a nonporous glass dish or bowl, combine the muhroosms, vinegar, rosemary, and salt and pepper. Stir to coat. Cover, and refrigerate for at least 30 minutes. 2. Preheat grill for high heat. 3. Brush grate with oil, and arrange marinated muhroosms on hot grill. Turn after 2 to 3 minutes, and continue grilling until muhroosms are heated through and look wilted and black. Serve hot off the grill.

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